A BIT OF HISTORY

The history of Mauritius is closely related to the development of the sugarcane industry, which, in turn, goes hand in hand with the history of rum.
Nestled in the heart of the Indian Ocean, Mauritius was discovered by the Arabs in the 16th century. Then came the Portuguese in the 1500, followed by the Dutch who colonized the island for more than 120 years. They imported the first sugar cane plants from Java and started the cultivation of this crop in Mauritius.
From 1710 to 1810, the island was occupied by the French and renamed Isle de France.
Mahé de Labourdonnais, who was appointed Governor of Mauritius in 1735, can be credited with having developed the sugar industry itself, by introducing the first sugar mill.
After the French rule, the Island was under British empire from 1810 to 1968, when Mauritius finally became an independent country.
The development of the sugarcane industry during the Dutch, French and English occupations favored the production of Mauritian rum, using molasses for traditional rum, and cane juice for “rhum agricole”.
Mauritius was allowed, since 2006, to produce “rhum agricole”, as before that date, rum was only traditionally made.
Throughout the years, this liquor has evolved towards a renewed, much more qualitative, and aromatic range.

About DDL

Established in 1774, Domaine de Labourdonnais is situated in the North of Mauritius, in the middle of beautiful gardens and lush orchards.

Domaine de Labourdonnais is a historical destination in Mauritius.

With multiple activities revolving around its exceptional natural and cultural heritage, it has developed into a diversified business comprising five core activities, namely: Agriculture & Processing, Sports & Wellness, Leisure, and Real Estate.

With its roots in agriculture, DDL diversified its activities to introduce a rum distillery, Distillerie de Labourdonnais, on its estate in 2006.

Over the years, Distillerie de Labourdonnais has produced pure sugar cane rum, sourcing its raw materials from sugar cane fields that surround Domaine de Labourdonnais, using its unique know-how and craftsmanship to concoct original recipes.

Today, it enjoys international recognition and has a record of 12 medals obtained following various competitions.

In 2022, Distillerie de Labourdonnais took a new milestone in its history by obtaining the Made in Moris label; label that ensures the promotion of quality and innovation as well as the local know-how. Thus, it became the second DDL entity to obtain this certification.

The distillation process

Juice filtration

Juice fermentation

Juice filtration

Fresh sugarcane juice is collected and transported to the distillation plant.

Once on site, the juice is filtered through a rotary filter to remove any small fibres and is then transferred to the yeast tank.

Juice fermentation

Yeast is then added to the juice, which is kept for 44 hours.

During this specific period, air is continuously pumped through the mixture to keep it aerated. During this phase, a rich culture of yeast is formed.

Once the desired yeast concentration is reached, part of the mixture is transferred to the fermentation tank and fresh juice is added.

The fermentation process will last for 35 hours, during which parameters like temperature and pH are controlled. By the end of this process, the juice will contain around 6 to 8% of alcohol.

Fresh sugarcane juice is collected and transported to the distillation plant.

Once on site, the juice is filtered through a rotary filter to remove any small fibres and is then transferred to the yeast tank.

Yeast is then added to the juice, which is kept for 44 hours.

During this specific period, air is continuously pumped through the mixture to keep it aerated. During this phase, a rich culture of yeast is formed.

Once the desired yeast concentration is reached, part of the mixture is transferred to the fermentation tank and fresh juice is added.

The fermentation process will last for 35 hours, during which parameters like temperature and pH are controlled. By the end of this process, the juice will contain around 6 to 8% of alcohol.

Distillation

Conservation

Distillation

The next step will be distillation.

The distillation column has 20 trays in its stripping section, 15 trays in its rectifying section, 4 trays in the degassing section, for a grand total of 39 trays.

Conservation

The next step will be distillation.

The distillation column has 20 trays in its stripping section, 15 trays in its rectifying section, 4 trays in the degassing section, for a grand total of 39 trays.

The final product coming from the column passes through a condenser and is collected inside 25,000L stainless steel tanks.

The annual production varies between 150,000 to 200,000 L of rum at 89% Vol on average, depending on the demand.

The final product coming from the column passes through a condenser and is collected inside 25,000L stainless steel tanks.

The annual production varies between 150,000 to 200,000 L of rum at 89% Vol on average, depending on the demand.

Juice filtration

Juice fermentation

Distillation

Conservation

Fresh sugarcane juice is collected and transported to the distillation plant.

Once on site, the juice is filtered through a rotary filter to remove any small fibres and is then transferred to the yeast tank.

Yeast is then added to the juice, which is kept for 44 hours.

During this specific period, air is continuously pumped through the mixture to keep it aerated. During this phase, a rich culture of yeast is formed.

Once the desired yeast concentration is reached, part of the mixture is transferred to the fermentation tank and fresh juice is added.

The fermentation process will last for 35 hours, during which parameters like temperature and pH are controlled. By the end of this process, the juice will contain around 6 to 8% of alcohol.

The next step will be distillation.

The distillation column has 20 trays in its stripping section, 15 trays in its rectifying section, 4 trays in the degassing section, for a grand total of 39 trays.

The final product coming from the column passes through a condenser and is collected inside 25,000L stainless steel tanks.

The annual production varies between 150,000 to 200,000 L of rum at 89% Vol on average, depending on the demand.