OUR KNOW HOW
A DOMAIN OF SINGULAR TERROIR
It all begins in Sainte Luce, a truly remarkable location at the southern tip of Martinique, where the sun nurtures our sugarcanes on the island’s largest estate. Blessed with outstanding sun exposure and cooled by trade winds from both the Caribbean sea and the Atlantic ocean, our land benefits from mineral-rich clay soil, making it a true gift of nature. We honor this abundance through a process of manufacturing excellence, regulated by the prestigious certification, Appellation d’Origine Contrôlée Rhum de la Martinique.
FROM SUGARCANE TO FRESH JUICE:
OUR RHUM INGREDIENTS
From February to June, we meticulously harvest our sugarcane to preserve its fresh aromas. Our canes benefit from some of the highest sugar levels in Martinique, thanks to the unique sunlight they receive on our lands in the island’s southernmost region. The pure cane juice obtained, also known as vésou, is then transported to steel vats to begin fermentation.
CREOLE COLUMN RHUM DISTILLATION
The cane wine obtained through fermentation is transferred to our vapor still column, where it is heated by steam. Once cooled, the resulting white rhum has an alcohol content ranging between 65 and 75% per volume. Our Creole Column stands as a testament to our ancestral savoir-faire. Regulated by the Appellation d’Origine Contôlée certification, it defines the unique profile of our premium rhums, showcasing the full aromatic heritage of Southern Martinique’s terroir.
OUR CELLAR MASTER
Daniel Baudin, the guardian of Trois Rivières’ savoir-faire, has been with us since 1991, shaping every bottle of our Pure Cane rhum with his creative touch. Renowned for his mastery in barrel selection and aging techniques, he is recognized as one of the world’s foremost Cellar Masters. In 2019, his dedication culminated in receiving the prestigious Best Rum Master Distiller award at the International Rum Conference, honoring years of passion for craftsmanship and celebrating the exceptional quality of Trois Rivières creations.
