ORIGIN OF RUM IN the ANTILLES

Originate from Asia, sugar canes are introduced in the West Andie by Christopher Colombo during his second voyage in 1493. The harvest plants on Santo Domingo (ex Hispaniola) make it possible Spaniards to repatriate the first sugar cargoes in 1516. Discovered but forsaken by the Spaniards, the Little Antilles are then occupied by the first French colonists in 1635 who, with knowledge about the making of spirit, devoted to the exploitation sugar canes the main part of the plantations. The history of rum star then, a history which the French shared with the English installed on the island nearby.

Became French colonies in 1674, Guadeloupe and Martinique are the cradle of the commerce of sugar, aged exceptionally for the French royalty. Carried by this choice of culture, the production of rum will be the principal production of the two islands who became first world producers at the end of the 19th century.
Espérance distilling in the middle of the Domaine of Marquisat of Sainte-Marie started this adventure in 1895, By perpetuating the production of a rum resulting exclusively from the fermentation of the juice of cane with sugar (only 3% of the worldwide production) more qualitative than that of the molasses rum, the Field made the choice propose a powerful rum of an exceptional aromatic richness.

The adventure of rum is indissociable of this period of the History rich in human adventures, it conveys the image of a “brandy” which evokes heat, the force of the islands and the conquest of new territories