Rum manufacturing
Strictly traditional manufacturing !
Agricultural rum is an "eau de vie" obtained by crushing sugar cane to obtain a juice that is fermented then distilled. This distinguishes it from industrial or traditional rum, which is produced from molasses, a by-product from the sugar extraction process.
In the French West Indies, sugar and rum activity begins in the month of February. Here is a step-by-step description of the different stages in the production of Bologne rum…
Cane unloading
When the sugar cane, which is for the most part hand-cut, arrives at the factory, it is inspected, weighed and unloaded.
Crushing
After being cut into smaller pieces, the sugar cane is crushed to extract sugar cane juice. The juice is then filtered and sent to fermentation vats. The residual fibres (or bagasse) are used as fuel in the boiler that produces the steam for the running of the distillery.
Fermentation
The fermented juice, known as “grappe” or “vin” in French, is now ready to be distilled in the distillation columns. This operation requires all of the attention and skill of the maître rhumière, or master rum-maker. During fermentation, yeasts transform the sugar contained in the cane juice into alcohol. After 36 to 48 hours, a sugar cane wine is obtained. This cane wine has an alcohol content of 4 to 5%. On average, 1000 litres of juice gives 100 litres of rum, with a 50% alcohol content.
Distillation
When it leaves the distillation column, the Agricultural Rum is crystal clear. Its alcohol content is between 65 and 70%. Some of this rum is marketed under the “Agricultural Rum” appellation contrôlée. The rest is stored in oak barrels and aged to obtain aged rum.