Rhum Agricole

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Brief process for Martinique Agricole Rhums

The sugar canes are first defibered with a shredder, then sprinkled with water and crushed with a mill powered by a steam engine. The juice that comes out, the "vesou," is filtered twice and then left to ferment in stainless steel vats until is reaches a minimum degree of 5% alcohol. 

After 3 days of fermentation, the sugar cane wine is then distilled until it reaches an alcohol level of 70%. The white rhums will rest in stainless steel vats for 3 months and will then be reduced to about 50% alcohol for consumption; the rhums intended for ageing will be put into wood barrels. 

Distillation: Rhum Agricole is single distilled in a column still

Aging: Ceramic or steel vats are used to age Rhum Blanc, while Limousin oak barrels are used for Rhum Brun

Legal Aging: Rhum Blanc: 3 months in ceramic or steel vats

Rhum Vieux: 3 years in wood for dark or aged rhums

About

Location: Martinique Island, French Indies

Fruit: Sugar cane

Official Appellation:
There are 2 kinds of rums:

  1. Rhums made from first pressed sugar cane juice, which are the only rums to bear the Official Appellation: Rhum Agricole

  2. Rums made from the residuals of sugar can juice, such as molasses, which is simply called "rum"