RHUM AGRICOLE FROM MARIE-GALANTE
FOUNDED IN THE 19TH CENTURY
Maison Bielle produces Rhum Agricole with an exceptional character, endowed with delicious fruity notes and subtle hints of sea salt from the surrounding Caribbean sea.
MARIE-GALANTE
THE ISLAND OF A HUNDRED WINDMILLS
Swept by the trade winds, Marie-Galante is a volcanic island, which from above could be mistaken for at biscuit floating in the azure blue sea, fringed by sandy beaches, magnificent coves and covered with rich sugar cane.
In the middle of this paradisiac Island Maison Bielle was founded, once a sugar plantation, which has grown over the years to become one of the most exclusive cultivators and creators of Rhum Agricole.
DOMINIQUE THIERY
FOUNDER AND MANAGER OF RHUM BIELLE
40 years ago, when Mr Dominique Thiery first arrived at Marie-Galante, his passion for producing Rhum Agricole got sealed. After assuming the helm of the distillery Mr Thiery, has continued to cultivate rum with an remarkable flaire and continuously instills his unique patrimony, producing rum with an exceptional personality.
MADE OF PURE SUGAR CANE JUICE
TOP QUALITY RAW INGREDIENTS
In contrast to molasses-based classic rums, molasses being a by-product of the refining of sugar, rhum agricole is made of pure sugar cane juice.
The sugar cane is harvested in the dry season when the sugar content is the highest. During this period, local farmers harvest their cane and bring it to the distillery, some still making use of the traditional ox-carts. Samples are then analysed to secure only the highest sugar content cane is used in the production.
CRUSHING & FERMENTATION
A PROCESS WHICH HAS STOOD THE TEST OF TIME
To extract the juice from the fibrous reeds one has to crush it. The cane is first shredded then passed through a mill. The juice is filtered before being stored in large fermentation tanks.
Fermentation takes from 24 to 36 hours, during this time the sweet juice is called “vesou” undergoes a transformation as the sugar is converted into carbon dioxide and alcohol. At this stage the juice takes on the name of “vin” or “grappe.”
THE ART OF DISTILLATION
A UNIQUE KNOW-HOW
To preserve the aromatic palette of the sugar cane the distillation is carried-out in traditional copper or stainless steel columns. Pearls of “grappe” raises up through the layers of the column, to be captured and condensed though a heat exchanger filled of cold water: Here comes the rum.
THE ART OF MATURATION
RHUM AMBRÉ AND AGED RUM
The Rhum Ambré is matured up to 3 years in selected oak casks, in which the rum acquires a superb golden colour and distinct flavour.
The award winning vintage rums are distinguished by their deep rich robe, matured for a minimum for 3 years in selected oak barrels. During this time the rum develops its unique aroma, each vintage with its unique character, infused with tannins from the barrels and subtle notes of bourbon, to be enjoyed neat or with a few drops of water.
