Located at the southern entrance of Fort-de-France, Distilleria Dillon has been producing Rhum for centuries, appreciated and recognized worldwide for their prestige and for the highest quality levels they can achieve. Founded in the eighteenth century and built by recovering the ruins of an old sugar mill, the company was born by the hand of Arthur Dillon, a soldier who took part in the American War of Independence and known for having been awarded the rank of colonel already at sixteen. After having landed on the island of Martinique, the same Arthur Dillon met Marie-Laure Girardin, a beautiful Creole widow heir to a family owning plantations, and from which he will have a daughter named Fanny. That's how the war ended, Arthur Dillon implemented the distillation business, which will then be carried out by his successors, who will have the merit of being able to make the company survive and grow in a thousand vicissitudes. Using ten different varieties of sugar cane, the Dillon distillery collects the raw material only after two years from the plant, but above all it works the same sugarcane following a production process that does not exceed three days. The speed in treating sugar cane, in fact, is considered by the distillery Dillon a fundamental element of the processing, for which the traditional saying according to which "the cane must have its feet in the earth and its head in the mill" is respected. Still today shattered by mills operated by a steam engine that dates back to 1922, the sugar cane is subsequently left to ferment, and then distilled. From all this Rhum excellent come to life, which in addition to deserving the appellation of "grand cru" because of the particularly favorable geographical microclimate in which the Dillon plantations are located, since 1996 can also bear the AOC Martinique, which actually identifies all the best Rhum of the Antilles produced on the island.