Our extensive knowledge of spirits, their traditional production methods, and a deep respect for the generational processes which have contributed to their great renown enables us to create exceptional distillations with a rich aromatic palette and well-defined intensity. Come into our cellars and discover this unique world that is a perpetual source of inspiration.
Sugar cane is the basic ingredient for all Rum, without exception. The sugar cane is first refined to produce a thick liquid called molasses. The second stage consists of converting this sugar cane extract into alcohol by adding yeast. This is the moment when our future Rums acquire the qualities which will give them their singular identity and individual personality.
Sugar cane is the basic ingredient for all Rum, without exception. The sugar cane is first refined to produce a thick liquid called molasses. The second stage consists of converting this sugar cane extract into alcohol by adding yeast. This is the moment when our future Rums acquire the qualities which will give them their singular identity and individual personality.
The fermented liquid is then heated by continuous distillation in tall columns at high temperature in order to separate water from the alcohol and the aromatic components it contains. For our vintage Panamanian Rums, we partner with the Las Cabras distillery in Herrera province, whose operations are under the experienced eye of the famous Master Blender Don Pancho. Our Caribbean Rums, in the style of 5-year Solera, come from two distilleries: Trinidad Distillers Limited in Trinidad, which brings a particular personality to the Rum using their own yeast, and Hampden Distillery in Jamaica, which produces powerful aromas thanks to the use of four stills imported from three different continents. After condensation, a high-alcohol Rum is obtained.
Our Rums are then aged at their full alcoholic strength, on site in Panama or the Caribbean, in Bourbon casks to mature and develop a more complex, lightly smoky aromatic palette. Upon arrival in Charente, the Rums (8, 15 and 20 years of age) are aged in casks of Peyrat Cognac in the heart of the cellars at Maison Peyrat. The Moko Spiced and Agrum receive no further aging in order to preserve the exclusive properties they have developed from the maceration of vanilla beans (Moko Spiced) and the infusion of grapefruit and yuzu (Agrum). In the final step, our Cellar Master carefully reduces their alcoholic strength to achieve an intense harmony and aromatic richness before bottling.
