Rhum St. Barth

Rhum St Barth, established in 2010 by Severine and Mikael Silvestre, produces non-AOC Agricole rhum from Guadeloupe. Their aim is to craft rhum that elevates cocktails, challenging traditional notions that fine rums must be aged or made from molasses. The sugarcane is grown on sunny hillsides, hand-cut at peak maturity to preserve flavor, and crushed within 24 hours to extract the juice. Only the first press, similar to extra virgin olive oil, is used. This juice, called Vesou, is filtered and placed in open fermentation vats. Naturally occurring yeasts ferment the juice into Grappe, reaching 4-6% ABV within 24-48 hours. The fermented liquid is then distilled to create rhum, which is crystal clear and highly aromatic at 60-70% ABV. The rhum is stored in stainless steel vats for 12 months before dilution and bottling or aging. This meticulous process ensures Rhum St Barth maintains its exceptional quality and celebrates the heritage of Guadeloupe.