Jean-Francois Koenig joined Medine in 1999, and oversees the distillation and wood management at the Medine Distillery in Mauritius. The tropical climate increases the speed of maturation, so each cask needs to be managed carefully to ensure the marriage between wood and spirit.
Working on a Single Estate distillery, we have control over every process, from selecting the sugar canes, distillation, ageing and blending, which allows us to showcase our rum at its very best.
We are very proud of this new innovative product that has a great success with the top chefs in Mauritius.
The sugarcane is crushed in artisanal mill and the juice that has been extracted is processed into the cane wine by a first alcoholic fermentation.
The resulting wine is transformed into vinegar through an acetous fermentation in oak barrels that were previously used to age the cognac. It is an old method which slow and natural without the addition of ferments, called the Orleans method, which gives a high-quality product.
This vinegar is then united with sugar syrup from our mill, which gives it a subtle balance between sweetness and acidity.