Bellonnie Bourdillon et Successeurs
Not generally accessible
La Mauny was established in 1749 and bears the name of Ferdinand Poulain, Count de Mauny, who came to Martinique at the beginning of the 18th century and created a plantation in southern Martinique, the driest and sunniest part of the island. When the Bellonnie brothers took over the estate in 1920 they established the distillery. The brand did good as La Mauny is now the best-selling rum on the island.
In keeping with the Martinique appellation, La Mauny is made from sugar cane juice, not molasses, and the rums are distilled once only, using a twelve metre high column still.
For many years now La Mauny has been matured in casks previously used to age cognac. This tends to make La Mauny drier in style than most other Martinique rums, which are generally aged in ex-bourbon casks.
Sugar cane juice is allowed to slowly ferment over 24 hours, then distilled to around 70% alc./vol., then rum slowly reduced to its 55% alcohol by volume bottling strength by the addition of demineralised water over a period of six to eight months.
The name Trois Rivières, literally 'Three Rivers', comes from the Trois Rivières distillery and sugarcane plantation on Martinique which is bordered by three rivers: Bois d'Inde, Oman and St. Pierre. Since 2003-4, Trois Rivières rums have been made at the island's Rivière Pilote distillery.
This vintage rhum agricole is distilled from cane harvested in 1979 and aged for 10 years. It is one of the few La Mauny rums still available that has been aged in ex-bourbon casks. The decanter-style bottle is distinctive and luxurious.
‘Dark’ or ‘aged’ (Vieux) appellation rums from Martinique must be stored in cask for at least 3 years. This VSOP, a term with no official meaning in Martinique, is a blend of rums aged for between four and six years. No caramel is added, the rum’s dark hue purely from the casks in which it is aged.
Sugar cane juice is allowed to slowly ferment over 24 hours, then distilled to around 70% alc./vol., then rum slowly reduced to bottling strength by the addition of demineralised water over a period of six to eight months.