Project Description

SINGLE ESTATE RUM

Chamarel is a celebration of single estate rum. From the sugar cane fields grown exclusively for rum production, to the fermentation, distillation, aging and – finally – bottling all done on site, Chamarel delivers an unforgettable insight into single estate island rum.

THE ROAD TO THE RHUMERIE

In the south-western corner of Mauritius, in the heart of a fertile valley, lies the Rhumerie de Chamarel. Situated close to the world-famous ‘Coloured Earths of Chamarel’, one of Mauritius’ most popular tourist attractions, the road leading to this iconic Rhumerie is lined with vast tracts of sugar cane, planted alongside lush fields of pineapples and tropical fruits.

LE DOMAINE

Set 300 meters above the coast, Rhumerie de Chamarel enjoys its own unique microclimate.

A landmark tourist attraction on the island, the Rhumerie includes both a distillery and an agricultural plantation on an eco-friendly estate, ensuring a holistic tourism experience for visitors.

Here Mauritian architect Maurice Giraud has created a destination that blends effortlessly with the spectacular surroundings. Wood, natural stone and water provide a sense of harmony with nature, establishing the distillery as one of the most beautiful rum estates in the world. And one that that is also producing some of the world’s finest rum.

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THE DISTILLERY

THE SUGARCANE

La Rhumerie de Chamarel is one of the rare distilleries still in operation to cultivate its own sugarcane. These are carefully selected, and grown exclusively for the production of the Chamarel rums.

Harvesting of the sugar cane is done entirely by hand, between July and December, without ever burning the crops. The identification of the various sugar cane blocks, and their traceability, allows the Master Blender to select the finest lots for distillation. Within four hours of harvest the freshly cut sugar cane is transferred to the distillery in order to preserve its freshness and aromas.

The first pressed sugar cane juice is filtered, then taken to 25-hectolitre stainless steel vats to begin alcoholic fermentation. The careful selection of yeasts, and fermentation within strict parameters, allows for the development of an aromatic bouquet unique to Chamarel.

Harvesting of the sugar cane is done entirely by hand, between July and December, without ever burning the crops. The identification of the various sugar cane blocks, and their traceability, allows the Master Blender to select the finest lots for distillation.

Within four hours of harvest the freshly cut sugar cane is transferred to the distillery in order to preserve its freshness and aromas.

The first pressed sugar cane juice is filtered, then taken to 25-hectolitre stainless steel vats to begin alcoholic fermentation. The careful selection of yeasts, and fermentation within strict parameters, allows for the development of an aromatic bouquet unique to Chamarel.

THE DISTILLATION

Thanks to the complexity of their stills, the Chamarel distillery has various means of distillation available.

A barbet-type plate column, initially made entirely of copper, is used for the distillation of the white rums. The column still allows the swift separation of heads, heart and tail, which guarantees optimum quality.

The double distillation rums will be distilled in two 20-hectolitre copper stills, following the cognac method, which allows for remarkable finesse. This process is uncommon in rum production, ensuring a unique product.

A barbet-type plate column, initially made entirely of copper, is used for the distillation of the white rums. The column still allows the swift separation of heads, heart and tail, which guarantees optimum quality.

The double distillation rums will be distilled in two 20-hectolitre copper stills, following the cognac method, which allows for remarkable finesse. This process is uncommon in rum production, ensuring a unique product.

THE AGING

The distilled rum is stored for at least six months in stainless-steel vats for a slow and gradual decrease of the alcohol content, allowing it to acquire a pleasant roundness and reach its full expression.

A portion of the white rum will be transferred to the aging cellars and matured in a variety of vessels for a varying amount of time. Barrels, casks, ovals, French oak, American oak, 18 months, three years, six years… an array of combinations and mystery allow the white rum to obtain its aromas, its roundness and its colour.

As long as the angels are watching over these rums, they have all the time they need to reach greatness…

Part of the white rum will be transferred to ageing cellars. Barrels, casks, ovals, French oak, American oak, 18 months, 3 years, 6 years… an array of combinations and mystery allow the white rum to obtain its aromas, its roundness and its colour.

As long as the angels are watching over these rums, they have all the time…

THE COMPLETE PROCESS

THE COMPLETE PROCESS