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[2] This designation is unique to Martinique and does not define the category of cane juice rum or rhum agricole. In Martinique, AOC labeled cane juice rums are usually distilled to 70% alcohol (140 proof in the U.S.) and then watered down to 40–55% (80–110 proof) when bottled. It may be aged as little as a few months (3 months at least for ...
Rhum Barbancourt is rum produced from pure sugar cane juice and bottled in Haiti by Société du Rhum Barbancourt.The distillery is one of Haiti's oldest institutions, and its rum is the country's most famous export, widely regarded as among the finest rums in the world for over 150 years.
French-speaking areas are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe, Martinique, and Mauritius are typical of this style.
France produces many different kind of rums in several different locations. Most of the rums are cane juice rums or rhum agricoles. [1] The different distilleries are located in the French oversea departments and territories of La Réunion, Guadeloupe, French Guiana, Martinique and Saint Barthélemy. Martinique is, by far, the French island ...
Damoiseau is a rhum agricole distillery located in Le Moule, Guadeloupe. It is one of five distilleries in the Guadeloupe archipelago, and the only one in the Grande-Terre region. [ 1 ] It has roots back to the 19th century and was originally founded as an agricultural estate.
Like cachaça and French or Haitian "rhum agricole", 10 Cane was made from fresh sugar cane juice and blended with aged molasses rum. The 10 Cane production process was described by Moët Hennessy as "artisanal", using a small batch production process and ingredients of high quality. [5]
The family business began on March 18, 1862, producing rum directly from sugar cane juice. Dupré Barbancourt, a Frenchman from the cognac-producing region of Charente emigrated to Haiti, and founded his company at the end of 1862. After learning how to make rum in December of that year, he soon began selling it for HTG 1.50 (USD $0.30) per ...
As the delivery of sugar to the islands became more frequent, the use of sugar cane began to evolve - initially to making fermented cane juice known as 'Baka'. [ 10 ] Residents also have a history of making their own rhum arrangé , a mixture of local rum and a blend of herbs and spices (usually a family recipe).