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Book for punchs & rhums arrangés All the recipes for sparkling, fruity, and surprising punches and arranged rums, not forgetting the great classics. |
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Caroni 10th Anniversary We are pleased to present one of the centerpieces of our 10th years anniversary collection... |
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Flat Peach Brandy (Pesche Saturno) made by one of the best distillers in the world: Capovilla |
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We offer 4 rum workshops from €50, discover our many dates. Possibility of privatizing a workshop. Our workshops are mainly in French. |
Come to the store to discover the terroirs of rum, new references - Our tastings are 100% free |
Compose your sample box (60ml sample) with our box of 2, 3 and 5 samples. Your personalized gift! |
The company was created by my grandfather, self-taught, he had a real passion for wine and after much research, he tried to ferment all the tropical fruits possible, in connection with the Pasteur Institute. He succeeded in developing a wine called "wet wine" which consisted of rehydrating raisins, pressing and chaptalizing the musts before fermentation. This made it possible to produce a table wine, marketable and affordable for the Mauritian market.
When he died very early, my father, the eldest, had to take the reins of the company at the age of 18 and was joined by his brothers gradually.
Since then, like everything else, the world has evolved, and so have our operations. Today we work with concentrated grape must, to make "Island Wine" which remains our main activity. The active family in the company has grown and we have 15 members working there. Our operations have been completed by the production of liqueurs, "compounded spirits", by the bottling of bulk wine and Scotch whiskey, by the import and distribution of wines, spirits and beer, by the distillery of course, and by the very last a craft brewery.
We use four so-called "hybrid" devices, which include a 395 liter still coupled with a small distillation column with six trays. These can be open or closed depending on our choice of type of distillate.
We initially chose Sherry casks; Oloroso & PX. Being a fan of Macallan and Dalmore whiskey, and Oxenham being a distribution partner of Gonzales Byass, I said to myself, if the big names in the world of rum use it, why not us. I therefore took advantage of our good relations with GB to start the first purchases in 2011. Following conclusive results, we continue on for our molasses rums, Rum Bougainville whose aging is done exclusively in these barrels.
The boys (the 4th generation) who oversee the distillery project have made a different choice for the pure juice rums, Rum Oaks & mes, with a varied palette of barrels; new (American and French oak), ex-Cognac, ex-Banyuls, ex-Bourbon, ex-American Whiskey, ex-Muscat, with the vision of blending afterwards.
First of all, you have to understand our philosophy and our approach. Being from the "wine" world, which has been our main activity since 1932, we have logically chosen to apply our wine expertise to our fermentations of molasses musts and pure juice: wine yeast, fresh fermentation 18 - 22 degrees, long duration for the world of rum with averages of 8 to 10 days. All of this is carried out under the watchful eye of my cousin Steve and his son Cédric, both oenologists.
Thus our first range, Rum Bougainville, rum made from molasses, is our first brand with which we went to export.
We buy our molasses from local sugar factories, and do all the fermentation in our cellars. We then distill in our stills in two ways:
- the first has a closed tray for a light rum (average degree of pouring at 90), with a fresh and fruity aroma. It will be our white rum and will serve as a base for our rums: spiced Vieux Domaine, Vanilla and Lemongrass
- the second is with an open plate which produces a rum with a higher content of non-alcoholic elements (average degree of pouring at 83). It will be bred for Gold, VS, VSOP, XO rum
Our second range, the Oaks & mes, is our range based on pure juice. We buy part of our cane juice with a fellow rum maker and do the fermentations in our cellars. We also have a growing plantation of our own canes which we process totally in-house.
The fermentation and distillation approach is the same as our molasses mashes. The range is made up of a white rum, a gold (raised for a minimum of 9 months), and a VSOP
The base, white rum. It has an astonishing freshness for a white molasses (thanks to our fresh fermentations), with aromas of pear that evolve towards liquorice and white toffee.
Here too, you have to start with white rum to understand the DNA of the range.
We have just released our Bougainville VS which is not yet on the European market. And we are going to release our second batch of Bougainville XO which should be in bottle for the month of October.
For our range of Oaks & Ames pure juice, we are going to release our first XO with eaux-de-vie over 6 years old that we will be able to bottle in October.
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