Caraxès – Pear Williams and Rum 45°

Description

Le Caraxès is undoubtedly one of the most surprising marriages that we have had the pleasure of tasting. This blend mixes two cultures, two traditions, two exceptional products resulting in an exceptional result.

The Manguin Distillery, historically specialized in pears grown on the island of Barthelasse in Avignon, paired its Williams pear brandy with an amber rum from the islands of Trinidad and Barbados in the Caribbean off the coast of Venezuela. This blend gives the pear a new dimension that rum lovers will appreciate.

Caraxès

The name Caraxès is inspired by the rare and majestic “Charaxes Jasius”, a Mediterranean butterfly that gorges itself on ripe fruit from the orchards of Provence. More than a wink, this name is a symbol that perfectly characterizes this sweet taste of ripe fruit that you will find in the mouth.

Old rum and Poire Williams

Rare and refined, this bottle is of a certain elegance. The design brought to the bottle of this pear brandy and Rum is like what it contains, a pleasure for the eyes and the senses. In effect, Caraxès has found its place in the most prestigious luxury establishments, starred restaurants, bar the prestige. It is now available in delicatessens and will majestically adorn your bar.

Discover and make discover the elegance of this sumptuous and refined wedding to your guests.

How to drink a Caraxes ?

Some will appreciate the Caraxès in aperitif, but it is more commonly eaten at the end of a meal. This brandy and rum is an excellent digestive.

Cocktails au Caraxès

For those who prefer cocktails, le Caraxès can transform classic blends into exceptional cocktails !

Mojito Caraxès

To make that high-end Mojito, you will need 4cl of Caraxes, half a lime cut in 4, coarse grain brown sugar, Perrier and mint leaves. To crush 1/4 lime with brown sugar, mint leaves (2 or 3) and the 4cl of Caraxès to mix the aromas well. Then add the Perrier and the ice cubes.

Caraxès Tonic

Add to your Caraxès you tonic, Schweppes, Canada Dry or Perrier for a less sweet version. Add a long “peel” orange juice and crushed ice to obtain a cocktail worthy of the greatest palaces.