Guadeloupe is the butterfly-shaped volcanic Basse-Terre and limestone Grande-Terre. Rich volcanic soil from La Soufrière volcano nourishes sugarcane, and rum production since the 1887 founding of the island’s oldest distillery. After the nearby volcano eruption on Martinique, Guadeloupe’s rum industry took off to meet demand. Over a dozen producers now contribute to the prestigious “Rhum Agricole de la Guadeloupe” PGI, including Marie-Galante. The island makes both Rhum Agricole from fresh cane juice and molasses-based rum, distilled on traditional Creole Charentais style pot stills. Ageing in French oak casks adds depth. Locals enjoy the rum in a Ti’ Punch (rum, lime, and sugar) or a Punch Planteur (rum, fruit juices, and spices). Rum lovers will experience traditional methods in agricultural rum-making.
Ageing: Tropical ageing
Sugar cane season: February to July
Av Temps: 25°C to 31°C (77°F to 88°F)
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