TROIS RIVIERES - Cannes Brûlées - 43%
The prestigious Plantation of Trois Rivières is an essential part of the rich historical and cultural heritage of Martinique. Founded in 1660, its history began under the initiative of Nicolas Fouquet, superintendent of King Louis XIV, who then took possession of 2,000 hectares of land in the south of the island. In 1785, Etienne Isaïe Marraud Des Grottes, an influential landowner from the north of the island, took over these lands and introduced the distillation of agricultural rum, initially focused on sugar production. Throughout the 18th and 19th centuries, the plantation concentrated on sugarcane cultivation, and at the turn of the 20th century, gradually shifted its production towards agricultural rum, which became its sole specialty from 1940 onwards. In 1994, the Trois Rivières distillery was acquired by the B.B.S. company, already owner of the famous La Mauny rums. Two years later, Trois Rivières earned the prestigious AOC label (Appellation d’Origine Contrôlée martiniquaise), a unique distinction in the world of agricultural rums guaranteeing exceptional origin and quality. Its emblematic name pays tribute to the three mythical rivers that cross the sugarcane plantations: Oman, Bois d’Inde, and Saint Pierre.
The rum-making process begins with the meticulous harvesting of sugarcane, carried out in February when their sugar content is optimal. These canes are quickly cut and crushed within 24 hours to preserve the freshness of the juice. The vesou (cane juice) is then transferred to open fermentation tanks, where it ferments between 24 and 30 hours thanks to natural yeasts, transforming into a cane wine. This wine is then distilled in a Creole column still to extract the purest aromas. The aged rums then gain their roundness and complexity by aging in oak barrels with a maximum volume of 650 liters, for at least 3 years, according to the strict AOC rules.
For this special edition " Cannes Brûlées ", Trois Rivières authentically revisits an ancestral traditional method: the burning of the canes. This historic technique involved burning the leaves and impurities, including snakes, before cutting the canes. Once the fire was extinguished, the still-smoking canes were quickly crushed to extract a juice with an original profile. This juice is fermented then distilled in a Creole column, before being reduced to 43° with spring water infused with burnt cane powder, delicately boiled and filtered. This fully revived process gives this rum its unique, rustic, and intensely smoky character, enhancing the natural aromas. This prestigious rum is single-varietal, obtained exclusively from the Rozeau Cane grown in the Figuier plot, located in Rivière Salée in Martinique.
Smoky
