RUM OF MAURITIUS

Tap into the local culture, with moderation

Rum history remains strongly linked to the Mauritian culture. As for the local Séga at the time of Ti Frère or Serge Lebrasse, Rum has often been regarded as the drink of the poor. Man has always fermented drinks. Arrack was the first fermented drink introduced in 1639 when sugar cane was introduced in Mauritius. It all started by a Dutch settler, Jan Harmansz, who lived in Flacq, brewed latanier sap. When the French settled in Mauritius, Mahé de Labourdonnais established at Villebague, a sugar refinery and a distillery. Later on, around 1858, in the people’s backyard, “Tilambics were produced. Fermented drinks, considered as poor quality rum, were prohibited during the 20th century. This prompted the production of the rum produced from molasses authorised by the government. The Mauritian rum made a reputation of its own locally and overseas. Many distilleries and factories on the Island proposed all types of the agricultural blend of rum for local consumption and for export.

Rum is more than just a drink it is a culture with its traditions. Mauritian rum has a distinct character. It is a strong alcohol whose excessive consumption is dangerous for health. Rum is within everyone's reach. There are a wide variety of rums on the market. It can be tasted plain or mixed, arranged, or as a cocktail. Mauritian love their rum and coke and many will accompany it with their favourite gajack the “Licorne”. We highly recommend that you pay a visit to the St Aubin factory situated in the south to visit the distillery and have an excellent insight into the making of both an artisanal and a traditional rum. Saint Aubin has brilliantly taken up the challenge of innovation and has managed to reconcile tradition, the human dimension and environmental protection during the production of authentic agricultural rums appreciated by connoisseurs and amateurs alike.

Christian Lefèvre