Adam Michael has this to say “Smell rum CO2 from the bottle and you are wowed by a stunningly powerful boozy rum aroma balanced with delicate yet mouth-watering undertones of juicy pear, grape and ripe apple. The smell is literal aromatic perfection and leaves you drooling and a perfumers mind intoxicated by the exciting possibilities that lay ahead.

Applied to the skin the aroma is again very boozy rum orientated and showcases what I can only describe as the Play-Doh note found within Tahitian vanilla – minus the vanilla of course. Then you have the fruity liquor aroma which morphs backwards and forwards from being sweet fruity to dry fruity, and this is finished with fleeting notes of leather, comparable to the leather note found within a tinctured castoreum material. The base note is brown cane sugar, booze, fruit, sparkle and rich yet dry raisin.

My impression of rum CO2 is that here we finally have a harmoniously balanced rum material that actually betters the succan absolute. That is not to say the succan absolute is a poor material, it isn’t at all, but this CO2 just has more versatility, and a knack of doing everything better and that can be pushed in very different directions with ease. Maybe because this material is as much real world as it is fantasy, or maybe it is because this CO2 has a greater layer of aromatic complexities and thus works better with a wider natural’s pallet which it actually does. For me, rum CO2 just makes more sense, and feels much easier to handle and work with, slotting into private creations effortlessly.

This CO2 is light yellow, of a pourable viscosity, food grade, perfectly alcohol soluble and only partially oil soluble – the solution goes cloudy.

As for uses, wow, well first this is a must for any classic Caribbean accords, pairing so well with coconut, oakwood CO2, and vanilla materials. A must for gourmand creations, works very nice with tonka, is a must for giving lift to light and citrus top notes, adds age and ethereal character generally to top notes, helps round off sharp edges in boozy compositions, pairs also really well with ethyl acetate and ethyl propionate, making it a must if you want to create a yummy mouth-watering pear note. For flavour work useful added to coffee, berry and fruit creations. These are just a few of my discoveries so far and remember to use this material sparingly so a little really does go a long way.”

Botanical Name: Saccharum officinarum

Origin: Martinique

Alcohol Soluble: Yes

Oil Soluble: Partially

Food Grade: Yes

Select/Total Extract: Select

Wholesale weights (all prices excluding vat): 50G = 600 Euros. 100G = 1100 Euros.