Rhum Pur Jus de Canne 50c

Manutea makes two whites, their standard, base 40° (which will get its own review), and then this multiple award-winning 50°. Per Manutea The cane is crushed only once, with no added water, producing an intensely aromatic juice, then ferments 6 to 8 days, reaching a 7% ABV before distillation. Afterwards it undergoes 3 months of aeration and reduction before bottling at 50%.
In the glass it's crystal clear, and the legs are thin and slow.
The aroma on it is amazing. Everything you'd expect from a polynesian agricole is there - ripe cane, honey, tropical flowers, a hint of licorice. It's got a lovely sweet earthiness with some vegetal notes, and a touch of varnish or nail polish on it, which seems to be a common characteristic for the territory. I think it slots beautifully into the spectrum between the more ripe fruit-forward profiles from Martinique (ex: Clément, JM), and the dirtier and more briny profiles from Guadaloupe (Père Labat, Damoiseau).
On the tongue it's light, with a very faint oiliness. It's lightly sweet and clean up front, but opens up into nearly-ripe tropical fruits mid-palate, finishing grassy with a hint of menthol and lychee, and a lingering bit of white pepper tingle on the tongue. Alcohol is very nicely integrated for the proof, and it goes down easily.
This is a well-refined sipper and makes a delightful daiquiri as well.