Mother Mesccia Pure Single Rum (Haiti & Monaco by Velier)

Volume: 0.7 litres | Alcohol content: 47% | Chill filtration: Yes | Colouring: No

Special Features:

Mother Mesccia links two production locations rather than blending finished rums from different origins: the first distillation takes place in Haiti, the second at the Distillerie de Monaco. It starts with juice from the Cristalline sugarcane variety, grown by Michel Sajous in Saint-Michel-de-l’Attalaye. The sugarcane juice undergoes a long fermentation with indigenous yeasts before being distilled in a wood-fired Müller batch still. The intermediate spirit then travels to Monaco, where it is distilled again in a Khote still.

The name reflects this unaged rum’s role as the starting point of the Mesccia project. Historically, Mesccia combined Caribbean rum with vermouth and Marsala. The modern reinterpretation aims to create this connection through maturation in casks that previously held those drinks instead. Mother Mesccia itself, however, is the white, unaged bottling and has no vermouth or Marsala finish. The rum is offered at 47% in a bottle containing 0.7 litres, with gift packaging.

Tasting Notes:

• Nose: The nose is juicy and broad-ranging. Delicate scents of lilies and carnations accompany cane sugar and fresh sugarcane juice. With air, mirabelle plums and Williams pears emerge, recalling fruit brandies. At the same time, the floral impressions of geraniums and sugarcane flowers become more intense.
• Palate: The rum feels silky and delicate on the palate. Initially, an oily, milky texture and almond notes combine with cardamom and cinnamon. A light lemon note follows, along with juicy pears and mirabelle plums. Salty impressions and herbal notes of sage and verbena gradually give way to apricot and sugarcane syrup.
• Finish: The finish feels soft and supple, recalling rhubarb jam and rose liqueur. Exhaling through the nose reveals liquorice, fibrous sugarcane and grated ginger, complemented by a subtle hint of nutmeg. Cane sugar and ointment-like scents linger in the empty glass.

Distillery/Bottler:

The Principality of Monaco and Velier are behind the project. Luca Gargano developed it from Prince Albert II’s idea of reinterpreting the historical Mesccia. Michel Sajous provides the foundation through his Haitian sugarcane and the first distillation; the Distillerie de Monaco carries out the second distillation.

Founded in 2017, the Distillerie de Monaco is located in the Condamine district and is the principality’s first and only distillery. Its range includes liqueurs, spirits and fruit brandies. Monaco’s connection with rum history goes back further: locally grown citrus fruit was traded for rum with sailors in Port Hercule. Mother Mesccia draws on this trading history, but uses Haitian sugarcane to make its rum.

Facts: