La Rhumerie de Chamarel is one of the rare distilleries still in activity to cultivate its own sugarcane. They are carefully selected and grown exclusively for the production of the Chamarel Rums: here lies the first secret of its quality. The harvest is done by hand, without ever burning the crops, and extends between July to December. The identification of the various crops and their traceability will allow the Master Blender to select the finest lots for the White Rums and the Old Rums.

The freshly harvested sugarcane will be transferred within 4 hours to the Distillery to preserve its freshness and aromas. The first pressed sugarcane juice will be filtered, then taken to 25HL stainless steel vats to initiate the alcoholic fermentation. Our selection of yeasts and our controlled parameters will allow the development of a unique aromatic bouquet.

At the Chamarel Distillery, we have various means of distillation available thanks to the complexity of our devices. The White Rum will be distilled in a Barbet type plate column, entirely made of copper. This column allows the separation of heads, heart and tail, which guarantees an optimum quality. The Double Distillation Rum will be distilled in two 20HL copper stills, following the Cognac method. This distillation technique allows for a remarkable finesse. This process is very uncommon for Rum preparation, and makes it a unique product.

The distilled rum is stocked for at least 6 months in stainless steel vats for a slow and gradual decrease of the alcohol content, allowing it to acquire a pleasant roundness and its full expression. Part of the White Rum will be transfered to ageing cellars. Barrels, casks, ovals, French oak, American oak, 18 months, 3 years, 6 years, …an array of combinations and mystery allow the White Rum to obtain its aromas, its roundness and its colour. As long as the angels are watching over our Rums, we have all our time…