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Guadeloupe rum: one of the best!

for food lovers

A real ‘national drink', rum has been produced in Guadeloupe for more than three centuries. Only nine distilleries are still in operation, so here is an overview of the plantations.

While here, how can one not be interested in the production of rum and, especially, the cultivation of sugar cane, two vital aspects of Guadeloupe's history and landscape? Sugar cane now covers one third of the agricultural area of ​​the archipelago and is used exclusively for the production of this historical spirit. Harvesting takes place from February to June and it takes ten kilos of cane to make one litre of rum.

There are two types of production: agricultural rum, the most prestigious, is obtained by fermentation and distillation of sugar cane juice; and industrial or traditional rum, which is derived from the fermentation of molasses. Nearly all the distilleries offer tours of their installations, as well as tours of their fields. You must consult each of them for their schedules and conditions.

Marie-Galante has three renowned distilleries: Bellevue, the oldest, Bielle and Poisson-Père Labat. The other six are on Basse-Terre and Haute-Terre: Bologne in Basse-Terre, Montebello in Petit-Bourg, Domaine de Séverin and Reimonenq in Sainte-Rose, Damoiseau in Moule, and Longueteau in Capesterre-Belle Eau. They all have the distinction of being family owned.

Distillerie Séverin
Domaine de Séverin
Cadet
97115 Sainte-Rose

+590 (0)5 90 28 91 86

www.severinrhum.com

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