Our Process
Saint Rhum is the purest expression of the sugarcane plant. Harvested from the verdant heart of Marie-Galante in the French West Indies, transported by ox-drawn carts, distilled in a traditional copper creole still, and bottled by hand.
Harvest
When we say Farm to Bottle, we mean it. Our distillery is the farm. Four kinds of cane are used: red, white, blue, and gray. All are grown on our estate, harvested by hand, and brought to the distillery by ox-drawn carts.
Extraction & Fermentation
At the distillery, the sugarcane is crushed and the fresh juice is extracted within 24 hours of harvest. 72 hour fermentation yields a vin de canne at 5% abv.
Distillation
Using a copper creole column still salvaged from a shipwreck 100 years ago, the rum is then placed in open-top wooden foudres for 10 to 15 days to rest. Local demineralized water is added to bring it down to 47% abv, the perfect strength.
Bottling & Packaging
All Saint Rhum bottles are packaged by hand. We make our rum in small batches, because true quality takes time and focus. We're not trying to make a million cases. We're trying to make the best rhum in the world.