White Rum Agricole Père Labat 70cl

Tasting notes

A freshly cut sugarcane aroma is followed by a balanced smoky oak and vanilla body with hints of spice in the lingering aftertaste.

Production notes

From the 17th century onwards, with the boom of the sugar economy in Guadeloupe, the French, armed with their expertise in brandy production, began to experiment with the first sugar cane based spirits. Père Labat, the Dominican missionary and mathematician from France, who spent time in the Antilles from 1696 to 1705, described the first tentative steps. He perfected the distillation process with the help of copper stills. The sugar cane, brought to the distilleries in ox-drawn carts, is first crushed in mills to extract the juice. Once it is filtered, this juice ("vesou") is taken to be fermented in vats, where it slowly turns into alcohol and is then distilled. The resulting liquid is then "cut" with water until it reaches a maximum of 59 degrees proof.