New Grove

The Adventure of Grays and the Terra Group

Rum production, just like the cultivation of sugarcane, is fundamental in the establishment of Mauritius and is closely intertwined with the national narrative. The saga of Grays begins in 1740 at the Domaine de La Villebague, located in the village of Pamplemousses, which hosted the island's very first sugar mill that same year and saw the emergence of its first rum distillery three years later, in 1743. In 1838, Pierre Charles Harel introduced significant improvements in distillation processes. The rise of rum in Mauritius is closely linked to Grays, with the Domaine de La Villebague remaining in the family's possession within the Terra Group. The descendants of Pierre Charles Harel founded Grays Inc Ltd in 1931, an entity attached to Terra, managing the New Grove Distillery and perpetuating the tradition of producing high-quality rums. These rums derive their uniqueness from the soil that once hosted the first distillery during the “East Indies Company” era. The New Grove Distillery is recognized as a pioneer in the art of rum distillation on the island.

The New Grove Distillery stands out for its Single Estate rums, thus justifying the “5-star rum” label, as it masters the entire production process which is broken down into five essential steps. The “from the ground to the glass” philosophy not only highlights its excellence and expertise but also ensures better traceability and visibility since all steps are carried out internally.

From Sugarcane Cultivation to Tasting

Sugarcane Cultivation

The adventure begins with the cultivation of sugarcane on Terra's lands, spanning over 6,000 hectares. The harvest season extends from June to December.

The Sugar Mill

Terra Milling Ltd, located at Belle Vue Harel, is renowned for being among the most advanced sugar mills in Mauritius. Currently, Terra Milling produces up to 85,000 tonnes of 100% natural, sulfur-free, world-class sugars, as well as the crucial ingredients for rum making: pure cane juice and molasses.

Distillation

The molasses or fresh sugarcane juice is fermented with yeast for a maximum duration of 35 hours. The resulting molasses or juice wine is then distilled in either a continuous column (Coffey still) or a pot still, where the master distiller selects the most aromatic compounds. The final product is a rum with an alcohol concentration of 94% Vol for the column and about 70% for the pot still. Depending on the type of rum desired by New Grove, master distillers adjust the content of congeners in the batches, ranging from light rums to very heavy rums. The New Grove Distillery has a production capacity of 7 million liters of pure alcohol annually, with a daily production of about 30,000 liters.

Aging

The barrels, whose capacity varies between 170 and 400 liters, are filled to 65% alc. Vol. and are gradually diluted over the years to refine the flavors of the rums and minimize volatile tastes. The types of wood selected include:

- New French and American oak barrels, appreciated in the spirits industry for their oxygenating qualities and aromatic complexity.

- Barrels that previously contained Cognac and Bourbon, adding a creamy and velvety texture to the rum.

- Occasionally, exceptional barrels such as whiskey, wine, or exotic wood barrels are used for limited editions.

Blending and Aging

New Grove rums are regularly monitored and tasted by the Cellar Master to identify the best blends. The assembly of different barrels is crucial as it enhances the aromas and improves the mouthfeel of the final product, giving birth to exceptionally rich and flavorful creations. The rums are not cold-filtered to preserve their natural aromatic palette. The recipes require constant and meticulous attention before proceeding to the bottling phase.

New Grove in Summary

• - Molasses Rum: Crafted from molasses resulting from the production of 100% natural, sulfur-free sugars by Terra Milling, this molasses is distinguished by a fermentable sugar content of about 45%, significantly improving the quality of the raw material.
• - Distillation: The molasses is fermented with yeast for a period not exceeding 35 hours, then distilled in a continuous column (Coffey still), allowing the master distiller to capture the most fragrant elements. The resulting rum has an alcohol concentration of 94% Vol.
• - Aging: The use of new French oak barrels, as well as barrels that have contained Cognac, and sometimes exceptional barrels for special editions.
• - Blending and Bottling: New Grove rums are 100% natural, not cold-filtered, without any addition of sugar or colorants, ensuring unmatched authenticity and richness of taste.