May 10, 2023

Plantation Rum: A World-Class Spirit with a Rich History

Rum has been a favourite spirit for centuries, and few brands have left their mark on the industry quite like Plantation Rum. With a legacy spanning over two centuries, Plantation Rum has become synonymous with quality, tradition, and innovation.

Alexandre Gabriel, Plantation Rum Creator & Master Blender

Plantation Rum’s story began in the 1990s, when Alexandre Gabriel crisscrossed the Caribbean to find the very best rums and launched Plantation. His creations earned him numerous prestigious distinctions around the world. Today, he is recognised as a standard-bearer among the great distillers and cellar masters.

Château de Bonbonnet in France, where the second maturation process takes place in Ferrand French oak casks, emhancing the rum with delicate tannic undertones

Today, Plantation Rum is owned by French spirits company Maison Ferrand, which created the brand in 1999. Plantation Rum has stayed true to its roots, continuing to produce world-class rum using traditional methods.

Maison Ferrand is one of the world’s premier boutique producers of fine spirits and the architect of the artisanal spirits movement. Founded in 1989 by Alexandre Gabriel - Cellar Master and creator of fine spirits- Maison Ferrand produces Ferrand cognacs but also Citadelle Gin, and Plantation Rum, celebrating the world’s finest rum terroirs.

Plantation is also owner of the mythical West Indies Rum Distillery in Barbados and is a shareholder of National Rum of Jamaica, owner of Clarendon Distillery and Long Pond Distillery. These investments in the production of rum enable Plantation Rum to secure the supply and quality of these two major terroirs, Barbados (where rum was invented in the 17th century) and Jamaica.

One of the things that sets Plantation Rum apart from other rum brands is its unique production process. Unlike many other rum producers, Plantation Rum uses a double-aging process that involves aging the rum first in its country of origin, and then finishing it in oak barrels in Cognac, France. This process gives Plantation Rum its distinct flavour profile, which is marked by notes of tropical fruit, vanilla, and spice.

Another factor that contributes to Plantation Rum's success is the company's dedication to sustainability. From sourcing the highest-quality ingredients to using eco-friendly packaging materials, Plantation Rum is committed to reducing its environmental impact and promoting sustainability in the rum industry.

Despite its rich history and dedication to tradition, Plantation Rum is also known for its innovation. The brand regularly releases limited-edition and experimental rums, which showcase the company's creativity and passion for the craft.

In conclusion, Plantation Rum is a world-class spirit with a rich history and a commitment to quality, tradition, and sustainability. From its unique double-aging process to its dedication to innovation, Plantation Rum is a brand that embodies the best of the rum industry. Whether you're a longtime rum aficionado or a newcomer to the spirit, Plantation Rum is a brand that should not be missed.

Buy our Plantation Rum Pairing Bundle

The history of Rum

The first written reference to the existence of rum comes from the island of Barbados in 1647, but it is certain that rum-making was happening on the island since the early seventeenth century. In the French Caribbean, rum introduction comes later and is attributed to Father Labat in 1694. Rum at this time was regarded as a medicinal remedy.

Real progress in distillation techniques does not arrive yet and until then rum stays local. At the beginning of the eighteenth century however, rum begins to spread across the sea to Europe and North America.

Rum Varieties

There are two main production methods, which are the origin of two distinct spirits: "Rum Candy" or "Traditional Rums" made from a molasses base, a by-product from the production of sugar cane and "Agricultural Rums" made from sugar cane juice then fermented and distilled.

Traditional rum existed prior to agricultural rum. In the Caribbean, at the end of the seventeenth century, sugar production begins to decline. French growers decide to pursue other more profitable markets for sugar cane cultivation; halting sugar production and concentrating solely on rum, avoiding molasses production altogether.

Sugar

Originally from Asia, sugar cane was introduced to the Caribbean by Spanish settlers during the second voyage of Christopher Columbus in the late fifteenth century. Sugar cane is harvested either by hand or machine, and then cut into lengths of 20 cm to be ground as soon as possible to minimize degradation of the sugars contained in the cane.

After grinding the cane, the juice is extracted and prepared for fermentation, the process of sugar changing into alcohol, results in a "cane wine". The cane wine is then placed in tanks immediately for agricultural rum, or it is heated several times to extract equal parts sugar and molasses for traditional rum.

Fermentation

The transformation of sugar into alcohol is triggered by the action of yeast. Fermentation can take anywhere from a few hours (for light rums) to several days (for more complex rums), to several weeks for rums of "Great Aromas".

Distillation

Once wine is obtained (about 7% ABV), distillation begins. Originally all rums were distilled in small pot stills. However, today, most rums are distilled continuously in columns, one or many, on platforms.

This modern distillation method, first adopted by Cuba in the 19th century, facilitates quicker, smoother production. Distillation by pot still is longer and difficult to master but is still practiced in Jamaica, Barbados, St Lucia, Haiti and Guyana.

Aging

Once the wine is distilled, the new spirit is either bottled immediately or poured in wood casks to age. Most barrels used in the Caribbean are young Bourbon casks (American white oak), which infuse the rum with vanilla, spicy and slightly smoky notes.

Thanks to the hot and humid climate, the Angels' share in the Caribbean is 3 - 4 times higher than for spirits aged in France or Scotland - which explains the difficulty to keep a rum more than 8 or 10 years.