The extraordinary day

Upon arrival at 8:00 a.m., participate in the distillation of the day’s vintage under the supervision of Joël, our Master Distiller and operator of our still ‘La Belle Aline’.

At 9:00 a.m., alongside Pascal and Andy, take part in pressing the harvested cane to extract the coveted ‘vesou’ (cane juice).

At 10:00 a.m., once the pressing is finished, enjoy a quiet break in the gardens of the Habitation while sampling fresh local fruit juices and artisanal pâtés.

At 10:30 a.m., head off to see the fermentation stage, this time alongside Moéana.

At 11:00 a.m., Cédric Paviot, our Cellar Master, will be waiting for you to help him with his work in the cellar as well as with the bottling or the labelling of our bottles.

At 12:00 noon, the Cellar Master will introduce you to tasting methods and why various types of barrels are used. This workshop will be followed by a tasting of the extraordinary rums range.

At 2:00 p.m., it will be time to say goodbye and, if you wish, head to one of the many nearby restaurants to discover Creole cuisine.