Agricultural rum

The agricultural rum is a Rhum (alcohol of Cane sugar) produced by fermentation and distillation of the juice of the Canne to sugar. One distinguishes it from the industrial rum or rum of sugar refinery , produced starting from the Mélasse.

Origins

As of 1635, the French colonists installed in the the Antilles introduce cultures of export like the Café or the Coton. Tests of acclimatization of the Canne to sugar are tried. The cane is first of all cultivated for the production of sugar. This culture is not very profitable because only part of the juice is used. A solution is found when one realizes that the juice fermented by heat and natural yeasts gives an alcoholic drink. In 1694 the father Labat imagines to distill this drink, thus creating a brandy which, after some evolutions, became rum, the sugar refineries then add quickly a distilling to their installation.

The syrups thus produced take a dominating place in the international exchanges. In 1767, the Martinique account 450 sugar refinery-distillings. In 1870, the cane occupies 57% of agricultural surfaces of the Martinique.

The slump in prices of sugar push the growers to find other outlets, it is the origin of the industry of rum. In 1902, the eruption of the Peeled Mountain tiny room of half the inhabitant of Martinique production but the First World War revival the activity because rum becomes one of the nerves of the war, supporting moral Poilu S.

In 1918, the rum producers of the metropolis worry about the competition of the colonies and obtain in 1922 a law limiting the imports.

In the Years 1960, the agricultural production of rum equalizes almost the level of production of the industrial Rhum. At the beginning of the Years 1970, the agricultural production of rum exceeds that of industrial rum.

In November 1996, the agricultural rum of Martinique obtains a AOC

Mode of production

Collect cane

Since the beginning of the years 1990, two cutting modes coexist:
  • manual, in the process of disappearance and reserved for the too broken grounds. The canes are delivered whole, removed from their foliage. Harvest is preceded by a denshering to clean the foliage and to make flee the possible snakes.
  • automatic. A machine cuts the cane and outputs it in section of 20 cm.
This cut intervenes once per annum during the dry season.

Reception of the cane

The canes are delivered rather quickly after the cut in order to avoid the degradation of the sugars contained in the cane. The delivery is carried out in carts (with oxen in the past) for the whole canes and in the trucks at travelling bottom for those collected and output mechanically (tendency in strong progression).

Delivery of the cane by truck at travelling bottom

On arrival, they are controlled (weight, sugar content, pH; the results of this control are in particular used to determine the payment with the producers).

Crushing

If the canes are whole (manual cut), they are initially output in sections of 20 cm. These sections are then crushed by a series of mills and sprinkled between each crushing to optimize the extraction of the juice. The residues of this crushing called Bagasse are stored to be used as fuel with the factory (heating of the fractionating columns, electrical production). The juice obtained is placed out of tanks for the continuation of the manufacturing process.

Fermentation

The juice of cane contains much sugar which it is necessary to transform into alcohol. This transformation is carried out under the influence of yeasts which start the ethyl fermentation.

Traditionally the yeasts used were those naturally present in the cane. In order to accelerate the process and to return it more producible Re of many distillings sow a fraction of the juice with yeasts then heat this fraction in order to accelerate the development of the yeasts. This part of the juice is then used to sow in its turn the remainder of the juice.

One thus obtains at the end of 24:00 a cane wine to 5° baptized Vesou.

Distillation

This wine is then distilled. Distillation consists in introducing the wine by the top of the column and reducing it from plate in plate. This wine is heated by the vapor which it is introduced by the bottom of the column. The alcoholic vapors are thus involved upwards and leave the column to be cooled in order to become again liquid. One obtains a crystalline agricultural rum thus, titrating approximately 70°

Fractionating column (3 rivers, Martinique): the rings on the circumference of the column correspond to the plates

This rum with 70° is then diluted with 55° or 50° for consumption.

This rum has three destinations:

  • agricultural white rum
  • agricultural rum amber
  • rum old agricultural
(see low)

Agricultural varieties of rhums

White rum

The rum produced by distillation is stored 3 months in the lightnings of wood, then brought back to alcoholic contents of 40° with 60° by spring water addition, then bottled.

Rum amber

Rum amber, him, remains 18 months in the lightnings, which gives him this characteristic color (mainly inherited a short passage in the lightnings of oak). This rum is also called rum straw.

Old rum

To profit from this name, rum must remain in the lightnings of oak:
  • 3 years for a rum VO
  • 4 years for a rum VOSP
  • 6 years for a rum XO

Name of controlled origin (AOC)

By decree of November 5th, 1996 published in the Journal officiel de la R3epublique fran1caise of November 8th, the agricultural rum of the Martinique obtained a “AOC Martinique”. Currently the Martinique is only the department or overseas territory to be profited from a AOC. To consult the decree: HTTP: /www.legifrance.gouv.fr/WAspad/UnTexteDeJorf?numjo=FCEC9600198D

This AOC was delivered by the National institute of the labels of origin.

Distillings

Following distillings produce agricultural rum:

Martinique

  • Plantations and West-Indian Rhumeries
    • Rums of Large Dull the
  • J. Bally/Lajus Carbet
    • Rum Bally
  • Distilling Clement
    • Rum Clement
    • Fermented Charles Clément
  • Distilling DePaz
    • Rum DePaz
  • Distilling Dillon
    • Rum Dillon
    • Rum Old Nick
In fact does not distill any more, the Dillon factory does not ensure any more that the congestion of the rhums Dillon & Saint James
  • G & P Dormoy
    • Rhum Courville
    • Rhum Favorite the
  • Distillerie Duquesne
    • Rhum Duquesne
  • Plantation Funds Gilds
    • Rhum Bernus
  • Fonds Preville/Crassous
    • Rhum J.M.
  • Plantation Lapalun - Fermée
    • Rhum Lapalun (very rare)
  • Distillerie of the Galleon
    • Rhum of the Galleon
    • Rhum Large-Bottom
  • Dull Large Plantation/Simonnet
    • Rum Saint-Etienne
  • Gaston Hardy
    • Rum Tartane Hardy
  • JCB
    • Rum Pitterson
  • L. Virgin Jusselain
    • Rum Jusselain
  • Distilling Mauny'
    • Rum Mauny
  • P. Lambert
    • Rum Lambert
  • Rum distillery Macouba
    • Rum Macouba
  • Madkaud Father and Fils
    • Rum Madkaud
  • Distilling Neisson/Thieubert
    • Rum Neisson
  • Distilling of Rhums Agricoles
    • Rhum Canala
    • Rhum Richmond
    • Rhum Old woman Puts
  • Plantation River-Mister
    • Rhum River-Mister
  • Plantations Saint James
    • Rhum Maniba
    • Rhum Saint-James
  • Rhumerie of the Simon
    • Rhum Monna
  • Plantation Survi
    • Rhum Survi
  • Distillerie Tatanka
    • Rhum Tatanka
  • Distillerie Three-Rivers
    • Rhum Three-Rivers ( following the stop of the production of this distilling, rum 3 Rivers from now on is produced with distilling Mauny )

Guadeloupe

  • Distilling Bellevue

  • Distilling Carrere

    • Rum Montebello

  • Distilling Longueteau

  • Distilling Hope

  • Distilling Bologna

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