Here on Reunion Island, the sugar cane is celebrated for its rich sugar content and distinctive flavour. It’s the first and most important ingredient in our rum-making process.
We begin by crushing the sugar canes to obtain a juice for our agricultural rums. For traditional rum, a molasses made by the sugar industry is used. The cane juice or molasses then undergoes a long fermentation process to obtain a pure liquid, which is a delicate task due to the extreme conditions on the island. Mastery of this step is vital as 80% of the aromas are created during stage.
Next, the wine produced during the fermentation process goes through a distillation phase. Once again, we take our time in order to obtain the exact qualities and flavours desired by using a slow 6-hour distillation technique.
The objective is quality and balanced aromatic notes. For agricultural rum, this provides us with a rum that’s between 69° and 74° with aromas of frangipane and patisserie. Traditional rum reaches 80° to 90° for a strong, bold character.
Once the distillation is complete, lots with potential will be selected for the next step. This is where the paths diverge, and lots are destined to become either a white rum or an old rum.
At this point, white rums are transferred into large barrels as they wait to be bottled and finally distributed to your local shops as Isautier Traditional and Agricultural White Rums.
Want to learn more about the world of Isautier rums? Join us on Facebook and Instagram at @rhum_isautier to find out more about our ingredients, distillery and heritage.
DRINK ISAUTIER RESPONSIBLY.