PROVIDENCE DUNDER & SYRUP RUM BLANC CL.70

The particularity of this rum lies in its elaboration, based on traditional methods: it is produced from syrup and crystalline cane juice. The sugar cane comes from Michel Sajous, in Saint-Michel de l'Attalaye, 150 kilometers north of the capital. The fermentation is carried out using selected yeasts and pomace from previous distillations, allowing the development of a very particular aromatic complexity. The must obtained after fermentation is distilled in two stages in an iron alembic, heated in a bain-marie, designed by the coppersmith Müller.