List of products by brand Reimonenq Distillerie

The distillery was founded in 1916 by the family Reimonenq. And like most other distilleries on the island, the main production Distillery Museum is agricultural rum, distilled based on pure sugar cane juice. The freshly cut sugar cane is crushed by electric mills. After fermentation (24 to 48 hours) in vessels in the open, the wine is distilled in the stainless steel column. This column is special because the fermented juice is heated indirectly (heat exchanger coil) to separate the alcohol from the wine. The alcohol evaporates from 78°C and a maximum of 92°C. This thermal heat exchanger allows total control of temperature during the distillation process and thus eliminates bad taste and ethereal to extract a quality product. This unique process creates the Caribbean Rum “Coeur de Chauffe”, a special rum for your cocktails and long drinks. At the column outlet, rum is clear and as between 60% and 70% alcohol – it is stored : In wooden barrels or in stainless steel vats and then reduced to 50% for sale. Put into aging in oak barrels with a capacity of 200 to 600 liters (minimum 3 years for the name “Old”)

This distillery is working since 1916 (this year is the Centenary) is probably the smallest of those activities in Guadalupe with its 300,000 liters of rum produced each year. Owns 20 hectares of Rods owned Sugar and another part of its requirement comes from the small farmers dell' Distillery has had mixed fortunes as a fire completely destroyed in 1969 and a hurricane devastated the plantations in the early years 80, events that most likely prevented him from being a regular on the market, but fortunately the family ReimonenQ, always in love dellla Caribbean Spirit and Culture of cane sugar, has never stopped producing its fantastic Rhum Agricole that in recent years I have earned him dozens of awards & accolades both in France and in the rest of the world. The peculiarity of a Distillery is so small that their COUVEE may vary from edition to edition, we spiegamo best: their range of classic production between Rhum Vieux are 3, 6, 9 years old, which logically should be constant over time (in taste), rather precisely because of the small quantities, every release is a story in itself and ends up slightly differ in the aroma and flavor from the previous release (when a large distillery creates its COUVEE assembling hundreds of barrels is easy enough to maintain this constant profile over time, when the same job you do with a few barrels-related differences year, the harvest, the time they feel more, but all in all this what makes the rum of the more fascinating ReimonenQ).

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