Subtle evocation of Creole shores, Isautier, Océanique Coco Vanille, Rhum 30% pays tribute to the light of Réunion Island and its seaside scents. This creation brings an island way of life to your table, marrying generosity with precision. Infused with coconut and Bourbon vanilla, it reveals a tender, finely chiselled palette designed for spirit lovers seeking an experience that is both creamy and well-controlled, broad yet never heavy. As an aperitif it offers an enticing introduction, in cocktails it blossoms gracefully, and as a digestif it cradles the end of a meal with an exotic caress. Here, indulgence is not an effect but a composition, a relief built on balance, freshness and aromatic clarity. Each sip evokes a stroll along Réunion's beaches, when the salty breeze awakens the sweetness of fruits and flowers. A signature that transcends the ordinary to offer a moment of pure island elegance.

Production and infusion

Born from the historic know-how of the Isautier distillery on Réunion Island, this blend of rum and fruit macerations highlights two emblems of the tropical terroir: coconut and Bourbon vanilla. The recipe favours aromatic clarity so that the coconut cream expresses its roundness without heaviness and the vanilla brings long, distinct aromatic notes. The spirit at 30% vol supports the structure gently and provides a supple tactile sensation, well suited to pairings and mixes. The 70 cl bottle is ideal for shared moments, from impromptu aperitifs to intimate dinners. Before serving, a gentle movement of the bottle awakens the infusion. After opening, keeping it refrigerated preserves the sincerity of the profile for a consistently frank and harmonious tasting.

Tasting notes

• Appearance : Clear and luminous, it announces a caressing texture and a clean aromatic register, recalling the delights of tropical pastry.
• Nose : Initially delicate, dominated by fresh coconut and nuances of Bourbon vanilla, then unfolding towards milky accents and a hint of gentle spices, with an impression of sea breeze.
• Palate : Smooth and precise, carried by measured sweetness. The indulgence of the coconut marries the depth of the vanilla, the whole kept taut by a freshness that stretches the finish.

Serving temperature and tips

Serve this infused rum well chilled to enhance the expressiveness of the aromas and the velvety texture. A spell in the refrigerator before tasting reveals its most ethereal dimension while retaining the coconut's indulgent richness and the noble signature of Bourbon vanilla. Gently shake the bottle to homogenise the infusion, then pour into a tulip glass or a tasting glass to concentrate the bouquet. It is enjoyed neat, over a clear ice cube for a crisper sensation, or as a cocktail base where its roundness provides an elegant backbone. After opening, store it refrigerated to preserve its freshness and the clarity of its aromas.

Food pairings

• Aperitifs : lemon prawns bites, sweet potato chips, exotic fruit skewers.
• Cocktails : airier twist on a Piña Colada, coconut-vanilla sour, long drink with sparkling water and citrus zest.
• Plated dishes : pineapple ceviche, grilled chicken marinated with coconut and lime, lightly spiced Creole cuisine.
• Cheeses : soft-ripened bloomy rind cheeses, aged Gouda with light caramel notes, confident sweet-savory pairings.
• Desserts : coconut flan, vanilla entremets, honey-roasted pineapple with a touch of pepper.

Occasions to enjoy

Isautier, Océanique Coco Vanille, Rhum 30% is the perfect companion:

• For a fresh, captivating start to a summer aperitif with friends.
• At the heart of a tropical-themed dinner, where its just-right sweetness enhances each dish.
• As a decadent signature at the end of a meal, served neat or over ice.

Characteristics

• Name : Isautier, Océanique Coco Vanille, Rhum 30%
• Origin : Réunion Island
• Type : Rhum arrangé, Spiritueux
• Aromatic profile : coconut, Bourbon vanilla, milky and pastry notes
• Alcohol : 30% vol
• Volume : 70 cl
• Allergens : contains milk and sulfites
• Advice : shake before use, keep refrigerated after opening
• Medals : Silver, Concours Général Agricole de Paris 2026 and 2025
• Service : neat, over a clear ice cube or in cocktails