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Guadeloupe, A French département in the Caribbean, is known not only for its black sand beaches and warm waters, but also for rum! Rhum de Guadeloupe is a cultural institution of the Creole culture of this Caribbean island that goes back deep in the island’s history, to the first sugar cane plantations. Guadeloupe produces two types of rum: rhum agricole, which is produced directly and exclusively from sugarcane juice, and rhum de sucrerie, also called traditional rum, which is made from the molasses byproduct of sugar.

The production of sugar cane requires both strong sunlight and large quantities of fresh water, and Guadeloupe has more than enough of both to go around. The Caribbean climate is the perfect combination of these two requirements. Additionally, Guadeloupe has two terroirs that are different from one another, Grande Terre, with its dry and limestone soil, and Basse Terre, which is wet and volcanic. From the distillation of sugar cane juice, rum is produced.

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In Guadeloupe, distillers have remained true to longstanding traditions, making very fragrant liquors. Numerous small distilleries blossomed before the arrival of industrial production. Finally, this French territory is, alongside Martinique, one of the biggest producers of rhum agricole in the world, and their high quality is universally recognized by rum connoisseurs across the world.

Attracted by the exceptional production environment of the island, certain brands have established themselves here for years, including Bologne, Damoiseau, Darboussier, Ducarbet, Fajou, Karukera, Longueteau, Montebello, PAP, Reimonenq, Séverin, and Simmonet.

Each brand has its own approach and production methods, but all have contributed to global reputation of Rhum de Guadeloupe. This special rum has benefited from protected geographic origin status, last modified in 2015, protecting the savoir-faire and agricultural quality of its producers developed over hundreds of years on this picturesque island.