Our Method & Processes
We have mastered the technique of hand adjusting each batch to yield products of consistent good quality. In our extra aged rum, Canne Royale, we don’t employ large batch coloring techniques but instead treat each batch a creation that must stand for itself and posses its own intimate signature qualities. For example, there are slight variations in the color and the intricate taste details from batch to batch of our Extra old blend being testimony to each individual batch’s uniqueness… after all, not every barrel is made from the same tree and toasted to the same darkness and has the same effect on its contents. Therefore, we feel it is better (and maybe old fashioned) to allow each batch to have its own special voice so to speak… much like wines of the same type and chateau but various vintages.
Using rum of various ages, distilled by industrial column stills or traditional pot-stills and derived from various fermentations; some from molasses, some from cane syrup and some from cane juice we are able to produce products with a wide variety of taste and styles; rum that is suitable for a wide range of sprit drinkers. In addition to locally distilled Grenadian rums we source distillates from select distillers in Barbados and Trinidad among other Caribbean countries, selecting particular rums with specific qualities from each distiller’s offerings. In the hands of our master blender these vastly different raw materials are wide variety of building blocks that enable us to create truly memorable statements in rum.
In our short history, we have exported to France, United States and Japan. We are currently re-developing our packaging in order to position our top quality products in their rightful place; the premium market segment.
Although traditional methods and know how are a keystone in our production practices we do utilize modern filtration, calibration for and bottling technology to keep our operations efficient and cost-effective.
Factory/ Warehouse Location
We are located in the Parish of St. David’s on the south east cost of Grenada. Originally part of what was called the cane belt in Grenada St. David’s and the surrounding areas were home to many cane plantations, sugar, molasses and rum producers since the Early days of Caribbean cane industry 300 years ago.
Our know-how comes from a family and cultural tradition in the rum distilling and blending field. Passed on for three generations now, our cumulative years of experience is well over a century and has been developed from local French-Caribbean methods of the 18th and 19th centuries which was more recently enhanced by the wine & brandy production techniques brought over by cellar master and teacher Louis Strauss in the mid 20th century from Alsace-Lorraine during his tenure in Grenada as LaSagesse estate distillery cellar master. Mr. Strauss’s protégé, Joseph Chasteau, retained, perfected and developed these skills and has passed them on to our current master blender, Eeron Redhead.