It is in the tropical southern hemisphere that Fiji and its more than 300 islands provide an ideal place for the distillation of rum! A multimillennial endemic cane grows on rich, volcanic soil. Tropical rains provide particularly pure water, thanks to the natural filtration of the soil, an essential ingredient for qualitative distillation. The sugar crisis at the end of the 19th century drastically reduced the cultivation of cane and today only one house produces rum from molasses. Formerly called South Pacific distillery, it is now called Rum Co. Distillation. They use pot stills and columns, giving a real diversity in its aromatic range with exotic notes. Local brands like Vanua keep the tradition alive, but it is mostly the independent bottlers (Plantation, Berry's Bros, Excellence Rhum) that promote this superb production internationally!