Ideally located in fertile valley which enjoys nice weather all year round, the sugar cane fields are grown in a unique microclimate which provides the natural water required according to the season. Hand-picked daily at dawn, the freshly-harvested sugar cane is transferred in less than four hours to the mills of the rum distillery. Its rapid conveyance and careful selection combined with the process which prevents the sugarcane fields from being burnt guarantee the purest juice extracts.
The distillery can also pride itself on the quality of its rum, achieved by distilling the fresh, fermented cane juice rather than that obtained from molasses. It is a lengthy process-making used for only 5% of the world's production of high-quality rum.
The fermentation and distillation processes use sophisticated techniques while preserving the environment. In line with the concept of sustainable development, the distillery concentrates its environmental efforts on recycling: nothing goes to waste. Indeed, the bagasse, the fibrous residue remaining after juice extraction is collected and turned into energy, the industrial fumes are cleared before being released into the air, the ashes are spread in the fields to act as fertilizers and the steam retrieved from the process is used to water the gardens.