What is Rhum St Barth?

STEP 1: GROWTH

The sugarcane is grown on a hillside in direct sunlight, allowing for drainage of rainfall to irrigate, and sunshine to stimulate growth. 

The soil is damp, volcanic and nutrient rich. 

Sugarcane, being a grass, replenishes quickly and regrows roughly 10 times before needing replanting.

The sugarcane season lasts from February until July. 

The cane is cut mostly by hand to preserve the flavor. It is cut when fully mature and at its most moisture rich, just before flowering. Hand cutting preserves the flavor. 

Within 24 hours of being cut to avoid the cane and juice from drying out. It is first crushed or ‘prepared’ by breaking open the cane fibers to facilitate the juice extraction. In a similar process to extra virgin olive oil, only the first press of cane juice is used. It is then filtered to remove solid particles and put into open fermentation vats. 

STEP 2: OUR CANE - WHY GUADALOUPE?

Agricole rhum must be made in a French Location. Often, larger islands or those with AOC designation dominate Agricole rhum production. Rhum St Barth celebrates all things connected to the smaller island that are, by definition, entitled to make Agricole rhum. However, St Barth is a dry island, meaning that agriculturally, sugarcane isn’t grown there. 

Our cane and distillery are based in Guadeloupe, another Petite Antilles Island, and the island connected to our founder. Memories of sugarcane stick treats and growing up with Agricole inspired the creation of Rhum St Barth. 

The average annual temperature in Guadeloupe ranges from 22.7°C (73°F) - 30°C (86°F). Combined with the rich volcanic soil it makes the climate and region perfect for plantation growth.

Guadeloupe has 50-60% clay content, high water holding capacity, alkaline pH of 5.0, granular on the surface so it doesn’t crack in heat and retains moisture levels. Perfect for growing crops of sugarcane.

STEP 3: FERMENTATION

The juice at this stage is called Vesou  and is left in open-air vats, and combined with humidity and warmth, naturally occurring yeasts in the air convert the sugars into alcohol, fermenting the liquid. This begins around an hour after cutting the cane, so getting the juice immediately after cutting is a priority to get enough volume and fresh quality juice before the cane begins to dry out.  Once fermentation begins, the liquid is then called Grappe and depending on the ambient temperature can take anywhere between 24-48 hours to occur. 

When the liquid has fermented and has an ABV of between 4% - 6%, the grappe is now ready to go into a still for distillation.

STEP 4: DISTILLATION

The liquid is crystal-clear and can be served as rum. Heating the wine directly, the coil exchanger separates the alcohol from the wine. The alcohol concentrates between 78 °C and 92 ° C. The alcohol vapors are collected and condensed to create rhum. The distiller has complete control over the temperature during this process, this gives more control over the quality of the outcome of the distillation by eliminating undesirable  esters. When it leaves the still, the rhum is crystal clear, highly aromatic and is about 60%-70% ABV, though in Guadeloupe it can come out around 90%.

It takes 10L of fermented wine or grappe to create 1L of rhum

It is stored in stainless steel vats and rested for 12-months before dilution and bottling or continuing to an aging process.