72 cl
- Robert Parker (RP) points
- Vinous points
Santa Maria - Crystal
Size
72 cl
Price
€72.00 ex. VAT
In stockIn stock
Tasting notes
This rum is produced on the island of Ie Jima, not far from the main island of Okinawa. A fresh white rum with the sweet scent of refreshing sugarcane. Perfect for rum cocktails such as mojitos, daiquiris, and tiponches.
More information
Provenance
- Type
- Rum
- Producer
- Santa Maria
- Country
- Japan
- Style
- White
Technical
- Vintage
- Grapes
- ABV
- 37%
- Size
- 72cl
- Ageing
- Serving
- 8° - 10° C
- Drinking window
Key characteristics
About this rum
Santa Maria - Crystal
Experience the taste of the Mediterranean with Santa Maria - Crystal. This crisp and refreshing white wine is produced by one of the oldest wineries in the region, with a history dating back to the 19th century.
The taste profile of Santa Maria - Crystal is characterized by its bright acidity and notes of citrus and green apple. It is a perfect accompaniment to seafood dishes, salads, and light pasta dishes.
Enjoy a glass of Santa Maria - Crystal on a warm summer evening, while watching the sunset over the sea. Alternatively, pair it with a light lunch on a sunny terrace, surrounded by the scents of the Mediterranean.
Celestial Pilgrimage
Celestial Pilgrimage is a shaken cocktail made with Santa Maria - Crystal, served in a coupe.
- Method
- Shaken
- Glass
- Coupe
- Ice
- Cubes
- Garnish
- Dehydrated yuzu wheel placed horizontally on the surface of the foam, matcha powder dusted lightly on the foam using a fine sieve, edible gold leaf on the rim
Ingredients
- 60 ml Santa Maria - Crystal Rum
- 20 ml yuzu juice
- 15 ml sake
- 10 ml white miso syrup
- 5 ml butterfly pea flower tea (cooled)
- 2 dashes of cardamom bitters
- 1 egg white
- Pinch sea salt
Method
- Prepare white miso syrup by whisking equal parts white miso paste and warm water, then strain and cool completely
- Brew butterfly pea flower tea with hot water, steep for 3 minutes, then strain and cool
- Add Santa Maria - Crystal Rum, yuzu juice, sake, white miso syrup, butterfly pea flower tea, cardamom bitters, and egg white to a cocktail shaker without ice
- Dry shake vigorously for 10 seconds to emulsify the egg white
- Add ice to the shaker and shake for 12 seconds until thoroughly chilled
- Fine strain into the prepared glass using a Hawthorne and fine mesh strainer
- Allow the foam to settle for 15 seconds before final presentation
Serve
Serve in a chilled coupe glass. Garnish with a single dehydrated yuzu wheel placed horizontally on the surface of the foam. Dust the foam lightly with matcha powder using a fine sieve. Place a small edible gold leaf on the rim of the glass.
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Behind the bottle
Producer
Santa Maria
Santa Maria is a Japanese rum producer that creates both dark and white rum expressions. While rum production in Japan remains relatively niche compared to the country's more established whisky and sake industries, Japanese…
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