Established in 2021, Papa Rouyo is a very recent addition to Guadeloupe’s portfolio of Rhum distilleries. They exclusively distill fermented sugar cane juice in two pot stills, with a strong emphasis on terroir. Please refer to this (great) interview by Velier for more information on Papa Rouyo.

Papa Rouyo Le Rejeton 2021 (56%): This should contain some of the first drops produced by Papa Rouyo, i.e. “Le Rejeton”. My understanding is that it makes about 10% of the blend, the remainder is unaged red cane juice distillate. Nose: Fresh, crisp and clean. In that sense, it differs a bit from many other Guadeloupean Blancs. The profile is quite peppery, with further notes of fresh cane juice, herbs and citrus. Palate: I get even more pepper than in the nose and I can even tell that we get a mix of different sorts of pepper, which is really cool. Behind that we can find dill and thyme, paired with slightly vegetal notes. Here you can definitely sense its Guadeloupean roots. Finish: Medium long with lots and lots of pepper, which was to be expected. A fine Rhum and a pleasant addition to the landscape of Guadeloupean Rhum. (78/100)

Habitation Velier Papa Rouyo 2021 (62%): I don’t really have any reason to expect this to be much different from the “Le Rejeton”, but perhaps the higher strengths reveals something. Nose: My first impression is that this one is cleaner than the “Le Rejeton”, i.e. with fewer peppery and vegetal notes and a stronger emphasis on cane and citrus. I would also call out unripe pineapple here. Palate: A peppery, slightly sour pineapple is what I get (even though the Rhum isn’t sour at all, naturally). Throw in some green mango and cane juice. A very tasty and well-crafted distillate. Finish: Here we get the pepper again, even though it is not as pronounced as with the distillery bottling. All in all I do prefer this one though, as it is slightly more complex and refined a way. (79/100)