A tropical island warmed by the sunshine and rocked by the trade winds. A rich and verdant land shaped between a volcano and the seas. A rich and complex people and its culture: this is the exceptional terroir of Guadeloupe.
THE SUGAR CANES
Our canes are cultivated and selected in collaboration with our growers according to high standards that guarantee a flawless quality.
They are mainly harvested by hand to assure their freshness, allow a long storage and preserve the native bacterial flora that promotes natural fermentation thus offering a high taste value. Machine-cut cane, on the other hand, lets us work on more specific fermentations.
In order to release the juice from the sugarcanes, the stems are shredded into stalks. This step is repeated twice allowing a better extraction in the mill.
The fresh cane juice is then pushed to the fermentation tanks which will be filled and cleaned in every turn. Fermentation is the natural process by which yeast transforms cane sugar into rhum.
Once the fermentation stage is finished, it is time to separate the alcohol from the rest of the fermentate. This step is called Distillation.
The identity of Rhum Agricole MONTEBELLO is given by a particular type of distillation: the so-called ”continuous column” distillation.
REDUCTION AND BREWING
After distillation, rhum undergoes an essential rest in vats for several months that will add richness and reveal all the aromas. It will then be slowly thinned with filtered water, and/or with water from a natural source close to the distillery, in order to reach the degree of alcohol desired by the Cellar Master.
After distillation, rhum is stored in stainless steel tanks for brewing and reduction. This step is crucial in the production process as it helps to define the purpose of the rhum. The head of production selects the rhum and determines whether or not it will be aged.