Introduced in the 17th century in Guadeloupe, sugarcane is grown on more than
5000 hectares for the manufacture of rum. The harvest of the cane begins in
January and continues until the month of June. Indeed, this stage takes place
during the most sunny period of the year in Guadeloupe in order to extract the
best properties of the plant. Sugarcane maturing between 10 and 12 months, only
one harvest is carried out each year. After the freshly cut canes are crushed,
fermentation and then distillation operates.

The particularly pleasant climatic conditions of the island (heat
and humidity) combined with the true knowledge of the local producers, give the
agricultural rum of Guadeloupe the reputation of being one of the best
in the world. Developed from two cane varieties on the island, the Blue Cane
and the Red Cane, the Arawak white Rum is very typical : suave, raw and
toned. Theses characteristics are the guarantee of a high quality rum.