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Labourdonnais

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History & Process

Rhumerie des Mascareignes was built in 2006, a new industry on the Estate which exemplified the diversification of the sugarcane activity. 

In 2014, the distillery was renamed Distillerie de Labourdonnais and offers a new range of products and packaging. We are specialised in agricultural rum which is made from the first press of sugar cane juice.

The quality of our juice, the yeast strain used during the fermentation process and modern techniques preserves all the flavours. These elements combined with our “savoir-faire” creates an authentic rum.

You can discover a wide range of products such as the Classic & Fusion ranges.

The Classic range regroups the white rums which are column distilled as well as a Classic Gold & a Spiced Gold rum. You can also taste our first XO Vintage 2010 which is a blend of multiples casks of aged rums as well as our first Single Cask 5 years Aged rum. 

Our aging is done using various casks from new French oak barrels to American oak barrels. Our modest aging cellar keeps a multiples selection of barrels as we try to offer a palette of flavours to create delightful aged rums.

Our Fusion range is obtained from natural maceration of fruits and spices from our orchards in our premium white rum. The maceration takes up to 3 months before the rum is filtered and bottled. The Fusion range regroups 9 different flavours.

Since the rebranding, Distillerie de Labourdonnais has participated in many worldwide competitions and has been rewarded with various medals in both ranges of Classic & Fusion rums. We now withhold a total of 15 medals.

SUGARCANE

Fresh sugarcane juice is collected at the sugar factory of Terra Ltd and transported to the distillation plant. Once on site, the juice is filtered through a rotary filter to remove any small fibres and then transferred to the yeast tank. Yeast is then added to the juice and is kept for 44 hours. During this particular period, air is continuously pumped through the mixture to keep it aerated. This particular phase is whereby a rich culture of yeast is formed.

FERMENTATION

Once the desired yeast concentration is reached, part of the mixture is transferred to the fermentation tank and fresh juice is added. The fermentation process will last for 35 hours, during which parameters like temperature and pH are controlled. By the end of this process, the juice will contain around 6 to 8% of alcohol.

DISTILLATION

Our distillation column has 35 trays. The fermented juice or wine will enter the column at the top of the stripping column while steam is injected at its base. The rising steam will evaporate the volatile substances present in the wine which will mainly consist of ethanol.

The annual production varies between 150,000 to 200,000 L of rum at 89% Vol on average, depending on the demands. Prior to being used, the distillate or rum, is allowed to rest in the tanks for at least 6 months. Once this is achieved, the rum can be used to prepare our final products.

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