Saturday, June 13, 2015

Port Au Prince and Barbancourt Distillery

     July 6th, I start a two week vacation and distillery tour to Haiti.  I'm really excited about visiting the Barbancourt Disillery there and seeing how all of those fine rums are made.  This is going to e a fun trip for me, after doing some promotional work and developing some cocktails around this fine "rhum", I'm being offered the opportunity to visit the factory and see first hand how it is made.

     In 1862, Dupré Barbancourt, a native of the Charente region in France, put the finishing touches to a recipe for rum that still bears his name today. Using a double distillation method usually reserved for the very finest cognacs, he discovered this rum of incomparable quality that has always received the highest international distinctions.
      Today, the distillery is still a part of the Barbancourt family that has been making "rhum" to the same exacting standards for 153 years.   According to Barbancourt , the flavor and the quality of this fine rum comes from the unique distilling method and the quality of the "sugarcane juice" from which it is produced.
     “La Societe du Rhum Barbancourt prides itself on producing it’s rums from pure sugar cane juice, no molasses. The sugar cane is harvested from November to June and comes uniquely from la plaine du cul de sac. This region produces a unique sugar cane variety that gives the distinctive bouquet and aromas so particular to Rhum Barbancourt.
     I'm really looking forward to the visit and thanks to the hospitality of Alain Lafalaise and the people of Barbancourt, I'm going to be able to understand more about their "rhums" and how they come about.  ;o)