Eminente
CEO
Camille De Dominicis
Creation date
2020
Headquarters
38 rue de Sèvres – 75007 Paris
IdentityEMINENTE
Eminente embodies the renaissance of 19th-century Cuban rum. Conceived by César Martí – who has been awarded the prestigious title of Primer Maestro del Ron Cubano, the highest distinction among Cuban rum masters – Eminente has the highest proportion of aguardientes of any Cuban rum. Aguardientes, Cuban molasses eaux-de-vie, are what gives Eminente its rich aromatic complexity.
I want to express the spirit of Cuba and its traditions through Eminente, offering a celebration of Cuban rum. With each sip we feel the history, tradition and depth of the authentic Cuban experience.
César Martí
Maestro Ronero (Rum Master)
3 000
INDIGENOUS SPECIES OF FLORA AND FAUNA
22
GOLD MEDALS AWARDED SINCE 2020
120
VARIETIES OF SUGARCANE
Visuals representative of Eminente campaigns, products, and identity
ICON
Ideal for sipping on its own, over a large ice cube or in cocktails, Eminente Reserva possesses the aesthetics of a traditional Cuban light rum but with the complexity and depth of a very old one. Eminente Reserva has a nose that is both intense and delicate. Full-bodied and incredibly deep, the palate is rich with smoky notes of coffee, chocolate and almonds.
EMINENTE IS COMMITTED TO NATURE AND THE PEOPLE OF CUBA
The island of Cuba is considered “the green lungs” of the West Indies. Since its founding, Eminente has nurtured close links with Cuba’s pristine nature, including the bottle and logo. Eminente has developed vertical gardens in the center of Havana and supports a community agriculture initiative in partnership with a farm that practices biodynamic agriculture, anchoring its engagement with its homeland.
OUR EXCEPTIONAL TALENTS
I’m a Riddler-Cellar Worker at Maison Ruinart. My job is to move the champagne bottles after fermentation to gently push the sediment to the neck of the bottle so it can be removed from the bottle, or disgorged. This is actually more complicated than it sounds, because although most of the sediment goes down when you turn the bottle, some of it, the “light sediment” remains stuck to the sides. So what I do is turn the bottles to release this “light sediment” and eject it. To do this I have to “read” the champagne by candlelight, inspecting the bottles closely to determine where the sediment is and how they need to be rotated. This bottle turning, known as “riddling”, is mainly done by hand, but can also be automated. I test all the cuvées and different types of bottles to program the riddling to be done by machine.
