A bit of History
The History of Mauritius is closely related to the development of the sugarcane industry. Likewise, the history of sugarcane and rum go hand in hand. Nestled in the heart of the Indian Ocean, Mauritius Island was discovered by the Arabs in the 16th Century. Then came the Portuguese in the 1500, followed by the Dutch who colonized the island for more than 120 years. They are those who imported sugar cane plant from Java and started its cultivation in Mauritius. From 1710 to 1810, the island was occupied by the French and renamed Isle de France. Mahe de Labourdonnais, who was the Governor of Mauritius in 1735, was the one who really developed the sugar industry with the first sugar mill.
About Domaine de Labourdonnais
Established in 1774, Domaine de Labourdonnais is situated in the North of Mauritius, in beautiful gardens and lush orchards. The Domaine de Labourdonnais is a historic destination in Mauritius. With multiple activities revolving around its exceptional natural and cultural heritage, it has become a diversified business comprising four core activities, namely: Leisure, Sports & Wellness, Agriculture & Processing and Real Estate.
La Distillerie de Labourdonnais offers four categories of Rums, namely: the Classic range, the Liqueur range, the Prestige Range and the Discovery Range.
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.
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.
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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