OUR
PROCESS
Crafted in Guadeloupe, our rhum begins with sugarcane grown on sunlit hillsides and volcanic soil. Each step, from cane to spirit, is guided by precision and purpose.
1
Growth
2
Our Cane - Why Guadeloupe?
Agricole rhum must be produced in a French region, often associated with larger AOC-designated islands. While St Barth is deeply woven into our identity, its dry climate makes sugarcane cultivation impossible. Instead, our cane is grown and distilled in Guadeloupe, a Petite Antilles island connected to our founders, where warm temperatures and volcanic, clay-rich soils create ideal conditions for expressive Agricole rhum beyond AOC boundaries.
3
Fermentation
Freshly pressed cane juice, known as vesou, is placed in open-air vats where natural yeasts, aided by warmth and humidity, begin fermentation—often within an hour of cutting the cane. Speed is essential to preserve freshness and volume before the cane dries. As fermentation progresses, the liquid becomes grappe, a process lasting 24–48 hours depending on temperature. Once it reaches 4–6% ABV, the grappe is ready for distillation.
4
Distillation
Distillation is guided by precision and restraint. The fermented liquid is gently heated and carefully separated, allowing only the most refined aromas and flavours to be captured. With full control over temperature, the distiller shapes a crystal-clear, expressive rhum, rested in stainless steel before dilution, bottling, or further ageing.
