Mauritius: The Best Rums Delivered to Your Door

Our rums from Mauritius

Sugar cane has been present in Mauritius since the first half of the fifteenth century. Initially cultivated for the production of arak by the Dutch, it was during the French and English occupations that the development of cane cultivation accelerated drastically. It should be noted that Mauritius, through its various influences, has become a producer of rum of all styles, such as traditional molasses, agricole or spiced. Emblematic houses like Chamarel, New Grove, Saint Aubin, Labourdonnais or Emperor make the success of the island. Since the 2010s, the Mauritian rum market has been booming and its aura shines through a phenomenal increase in local production (nearly 180% since the beginning of the 2010s) and increasingly important exports.

 
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For centuries, enthusiasts of spirits have been enjoying the rich and diverse flavors of rum. Among the numerous types of rum available on the market, those produced in Mauritius stand out for their exceptional quality and unique aromatic profile. In this article, we will explore the specifics of Mauritian rum, as well as the different stages of its production and the best ways to savor it.

The History and Tradition of Rum in Mauritius

Located in the Indian Ocean, Mauritius possesses a tropical climate ideal for cultivating sugarcane, which forms the base of rum. The production of this spirit on the island dates back to the 18th century when French settlers introduced the technique of rum distillation from molasses, a byproduct of sugarcane processing. Since then, rum production has become an essential component of the Mauritian economy and a key element of its cultural heritage.

The Different Types of Mauritian Rum

There are two main categories of rum produced in Mauritius:

  1. "Traditional" rum, made from molasses and typically aged in oak barrels. This type of rum is particularly appreciated for its aromatic richness and notes of spices, fruit, or wood.
  2. Pure sugarcane juice rum, obtained directly from fresh sugarcane juice, giving it a more vegetal and herbaceous taste. It can be consumed young after a short maturation period or aged to develop more complex and deep aromas.

Beyond these two main categories, Mauritian rum also comes in various variants:

  • White rum, which hasn't been aged in oak barrels, and therefore has a transparent color and lighter, floral aromas.
  • Amber rum, which has spent a few years in oak barrels, with a color and flavors reminiscent of candied fruits and honey.
  • Aged rum, which has undergone extended aging in oak barrels, offering intense aromas of dried fruits, vanilla, and spices.

The Production of Mauritian Rum: An Ancestral Craftsmanship

Harvesting Sugarcane

It all begins with the harvesting of sugarcane, which needs to be done by hand to preserve the quality of the juice. The canes are then crushed to extract the juice, which will be used in the production of agricultural rum or transformed into molasses for traditional rum.

Fermentation

The next step involves fermenting the sugarcane juice or molasses by adding specific yeasts that will transform the sugars present into alcohol. This fermentation usually lasts between 24 to 72 hours, depending on the desired type of rum and aromatic profile.

Distillation

Next comes distillation, which separates the alcohol from other components of the fermented mixture. In the case of Mauritian rum, column stills are commonly used, offering precision in aroma control. The product obtained after distillation is about 70% alcohol, so it needs to be diluted with water to achieve a more suitable alcohol content for consumption (between 40 and 50%).

Aging

Some varieties of Mauritian rum are then aged in oak barrels, allowing them to develop complex aromas and a beautiful amber color. The duration of aging varies depending on the type of rum: a few years for amber rums and up to several decades for aged rums.

Tasting and Rum-Food Pairing

Mauritian rum is suitable for sipping neat to fully appreciate its aromas and gustatory complexity. It can also be incorporated into cocktails or culinary recipes, adding an exotic and indulgent touch.

For accompanying white or agricultural rum, one can opt for light and fresh dishes like grilled fish, seafood, or fruit salads. Amber rums, on the other hand, pair well with richer and spicier dishes such as chicken curry, sausage rougail, or flambéed bananas. Finally, aged rums pair perfectly with chocolate desserts, aged cheeses, as well as dried and candied fruits.