La Mauny 1749 - Rhum Agricole Ambré (Aged Artisanal Rum) Martinique AOC - 700ml
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La Mauny rum obtained the protected designation of origin, "Appellation d'Origine Contrôlée"(AOC) in 1996. Its expertise is recognized by amateurs as well as by juries of French and foreign experts, who have awarded it a number of prizes for its white and dark rums.
In 1749 Ferdinand Poulain, Count de Mauny, a nobleman from Brittany and Councilor of the Court of Appeal of the King of France, arrived in Martinique. He married the daughter of a planter who owned a sugar estate located in Rivière Pilote, on the southern part of the island of Martinique.
This property became the La Mauny domain. In addition to sugar production, they also produced Tafia, a precursor of rum.
PRODUCTION OF AGRICULTURAL RUM - AOC MARTINIQUE - FRANCE
Agricultural rum refers to the spirits obtained from the fermentation and distillation of sugar cane juice. It is not to be confused with industrial rum, which is produced from molasses.
CUTTING THE CANES
In Martinique, the month of February marks the commencement of the sugar and rum industry, with cutting the cane and starting up the machines in the distilleries. More than half of the canes that supply our distilleries are cut by hand, and brought to the estates by cart.
RECEIVING THE CANES
When they arrive at the distillery, the canes are weighed, controlled and unloaded under the gantry. Only canes with an exceptionally high sugar content are selected to produce La Mauny rum. To facilitate juice extraction, the cane is cut into pieces and the fibers removed before crushing. 10kg of sugar cane are needed to produce 1 liter of La Mauny 55° proof rum.
The cane is crushed by a series of crushing mills. For optimal extraction, the cane is sprinkled with water after each crush. The cane juice (vesou) collected in drainage channels is filtered and pumped on to the fermenting vats.
The La Mauny distillery possesses 36 fermenting vats with a capacity of 30,000 liters each. During fermentation, yeast acts on the sugar in the canes, transforming it into alcohol. Within 24 hours, a 4 to 5% proof sugarcane wine is produced. A 30,000-liter vat of juice produces approximately 2,200 liters of 55% proof rum.
La Mauny owns its distillery. Three distillation columns, including one that is completely made of copper, distill all the rum produced by La Mauny. The wine is introduced into the top of the column and descends from one plateau to another, as it is heated by the steam that is introduced at the base of the column.
BLENDING AND AGING
The La Mauny master blender pays special attention to the blending and aging of La Mauny rums, to enhance the aroma of his products. He has defined specific blending and aging techniques that are appropriate for each type of rum, to the delight of aficionados. Amber rum or barrel-aged rum is stored for at least 18 months in an oak barrel.