- Samuel Butler -
“People are always good company
when they are doing what they really enjoy.”
History of rum
in Mauritius
The volcanic island of Mauritius is a guarantee of exceptional experiences for connoisseurs of quality rums.
The first mention of the production of alcohol from molasses as a by-product after the processing of sugar cane into cane sugar dates back to the period of the Dutch colonizers. They called him Arak.
They were the first to settle the island in 1598. In addition to other crops and animals, they also brought sugar cane from Indonesia to Mauritius. It started to thrive here, mainly due to the tropical climate, heat and frequent rainfall. In addition to the climate, it was also the volcanic soil on which sugar cane grows and which supplies it with all the necessary nutrients.
The tradition of rum production continued throughout the historical spectrum during the period of French colonization / 1715 - 1810 / as well as English colonization / 1810 - 1968 /. Over time, the original drink of sailors and pirates turned into alcohol sought after by the nobility and lovers of quality drinking.
Despite Mauritius' independence in 1968, rum production has not stopped and several well-known producers of the world-renowned rum have survived to the present day.
PRODUCTION
This tropical paradise ranks among the top thanks to high-quality raw materials, traditional production methods combined with modern technologies and especially the heart with which rums are produced in Mauritius.
The basis of the exceptional quality of our rums is a combination of several factors.
The highest quality input products: crystal clear water, selected sugar cane collected by hand, quality yeast. All phases of the production process are supervised by experts with many years of experience.
The secret of taste and smell is hidden in the old recipe.
FERMENTATION
The preparation of the most suitable yeasts takes 12 hours, then the fermentation process takes another 12 hours.
The desired result will be delivered in 24 hours. During the fermentation, heat is released, so it is important to ensure a constant temperature in the rooms where the fermentation takes place and should not exceed 35 ° C.
For this reason, the tropical climate is ideal for fermentation.
DISTILLATION
Our rums are distilled in a "column still" way.
Distillation columns reach a temperature of up to 120 ° C.
At the beginning of the distillation, all undesired components are separated. We then store the raw material in a large tub known as the "column classic" where the alcohol is separated from other volatiles.
Distillation significantly increases the percentage of alcohol.
Our rums are distilled three times with an emphasis on high quality, purity and fineness.
AGEING
After a complex distillation process, the rum must be left to age.
Rums are stored in stainless steel vats for 4 to 6 months. During this period, the alcohol content is gradually reduced and we get a pleasant roundness and fullness of taste. The maturing process continues with long-term storage of rum in French oak barrels.
Thanks to carefully selected barrels, we managed to achieve an exceptional taste of vanilla exotic spices and wood.
Filling &
distribution
The uniqueness of our rums is complemented by quality bottles made of solid glass with cork caps.
Filling and labeling takes place exclusively by hand. The entire production process of our products is subject to strict quality control.
The uniqueness of the Royal Rhum and Vintage of Mauritius brands is, in addition to the first-class quality of the input products, the old recipe, the processing and maturing process, also in a limited number of bottles.
