DISTILLERIE PAPA ROUYO

Although the latest distillery to emerge from the Guadeloupe archipelago, its expertise dates back to Charles Albert Ruscade, known as Papa Rouyo (1900-1979). This planter's son practiced colonage (the development of a farm for a defined period of time, in return for maintenance and a share in the profits). Papa Rouyo cultivated this plot of cane in Le Moule with a passion that he passed on to his descendants. As proof of this, a few decades later, his great-grandson decided to take over and chose to work with the planters from Le Moule, called maîtres-canniers at Papa Rouyo's, because they are such an essential link in the rum process. This group of enthusiasts work the cane rigorously on limestone and clay soils to ensure a quality harvest and an exceptional rum. The cane is processed in the traditional, natural way, then transported to the distillery in Goyave, where it is put into barrels in the cellars. Traceability of rums from cane to bottle is a priority.

This small, family-run distillery marks a return to an ancestral distillation technique, the alembic, which requires time and attention. The distillery's rum will not be marketed until July 2021. Tours of the distillery can be booked in the morning or afternoon, followed by a rum tasting. Allow 1h30 for the visit. You'll have the chance to see the brand-new stills with their copper swan-necks.