Rhum Rhum

I wanted to produce a large rum, a rum of the past, distilled in Père Labat stills, which in 2000 could give the same sensations I felt when I discovered in a small warehouse in Saint Rose the St. James 1865 rhum, bottled in Bordeaux in 1952. An idea, perhaps more than an idea, a dream, a little detailed impulse, hatching under the embers and which began to define itself when I first arrived at Marie-Galante at the end of the last century.
Thanks to Dominique Thierry, Gianni Vittorio Capovilla and my brother Paolo, this dream has come true.

RhumRhum is the best Rhum Agricòle in the world for the simple reason that it takes all the variables of production to excess, it is a study of technique, it is an experiment. It is not comparable to any rhum that has ever been produced to be put on the market. It is born from the intention to produce the best possible rum.

I wanted to produce a large rum, a rum of the past, distilled in Père Labat stills, which in 2000 could give the same sensations I felt when I discovered in a small warehouse in Saint Rose the St. James 1865 rhum, bottled in Bordeaux in 1952. An idea, perhaps more than an idea, a dream, a little detailed impulse, hatching under the embers and which began to define itself when I first arrived at Marie-Galante at the end of the last century.
Thanks to Dominique Thierry, Gianni Vittorio Capovilla and my brother Paolo, this dream has come true.

RhumRhum is the best Rhum Agricòle in the world for the simple reason that it takes all the variables of production to excess, it is a study of technique, it is an experiment. It is not comparable to any rhum that has ever been produced to be put on the market. It is born from the intention to produce the best possible rum.

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