Vinogourmets - Les Caves de Diane welcomes you from Tuesday to Sunday to help you discover a wide range of 1 "Madagascar". Philippe Christian, sommelier in catering, notably with Bernard Loiseau in Saulieu, then manager of a cellar in Paris for 12 years, specializing in grands crus and rare vintages. He pays particular attention to the selection of "Madagascar" with the aim of presenting you with the best price for guaranteed quality.
In 1981, a visionary man shook up the consumption habits of his compatriots who were content with poor quality rum, generally too chopped, and which everyone arranged as they could according to their means.
Lucien Fohine discovers that the sugar factory on the island of Nosy-Bé located in the North West of the Big Island of Madagascar produces an alcohol with unique and persistent flavors. After investigations, he deduced that this is due to the roots of ylang-ylang which intermingle with those of the cane and the aromas of cloves, pepper trees and vanilla which grow in abundance in the region and whose perfumes even after distillation.
This rum is the first rum created by Lucien Fohine, founder of Compagnie Vidzar, when he moved to the island of Nosy-Bé in 1982. Although there is no longer any rum production on this island, Franck Fohine, his son and successor at the head of the company, wanted to keep this rum in the range in honor of his father. The name has therefore been retained (Blanc DE NOSY-BE), as well as the degree, 42 °, even if it is significantly higher than the current demand. Indeed, the population of the island of Nosy-Bé, to whom rum was addressed, is a maritime population, eager to recognize its strength and therefore strong alcohol.