Studies, tests and consultations with distillation experts have brought Fugar to create a new Rhum liqueur for elegant pastry preparations.
In the Italian tradition, the sublimation of this alcoholic aroma can be understood after having soaked a babà in it, because adding rhum to a leavened dessert like the babà with its spongelike and airy consistency enhances the flavours. When tasting Fugar's Rhum, the enveloping and intense expression of flavours leads to a satisfying final, without the sensation of alcohol burning the palate.
The new liqueur comes from a selected mix of farmer’s rhum from Martinique, made even softer by being sweetened by honey. The olfactory cleaning, essential in alcohol, represents a new point of reference in the market.
Fugar's Rhum Vesuvio Babà has received the title of “Quality Product" by APEI, Ambassador Pastry Chefs of Italian Excellence.
PuntoItaly July 2023
