Sugarcane & Molasses

Where does the sugarcane for the Rhum agricole of the island's center and south come from? Partly from the distilleries themselves, partly from small local growers nearby. According to the house, La Favorite in Le Lamentin cultivates 60 hectares and buys the rest from local producers.

Harvesting takes place during the campagne from January 1 to August 31, during the dry season. The mill runs, and every day becomes a race against time, since pressed juice keeps for only a few hours. It is from this juice, not from molasses—the dark syrup left over from sugar production—that the rum is made.

At La Favorite, according to the house, a steam engine from 1906 is still in operation today. It drives the rollers that press the cane, leaving behind the fibrous bagasse. Alongside Neisson, La Favorite is considered one of the last independent distilleries on the island.

Some bottlings carry the cane variety or plot name on the label. Clément names a Rhum blanc Canne Bleue, while La Favorite bottles rums under names like Plaisance and La Digue. The idea behind this is that variety, plot, and vintage all shape the juice.

The south is defined by the Trois-Rivières estate in Sainte-Luce. According to the estate, it spans around 600 hectares, of which about 120 are planted with sugarcane. It takes its name from three rivers that flow past the fields: Oman, Bois d'Inde, and Saint-Pierre. Its landmark is the windmill by the sea, a visitor site with an exhibition on the history of sugarcane.