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TRAVELS

Chamarel

The place where the Rhum is king

One of the most modern on the island but Going back to 1850 one Pierre Charles François
still in keeping with tradition, the Chamarel Harel opened the first rum distillery on the
distillery in Mauritius island, at the end of the 19th century sap from
the Red Latan Palm and the palm tree was used
15 million litres of it are produced each year, to produce arrack. Slowly over the decades he
one third of which is exported, making rum perfected the procedure until he succeeded in
along with vanilla and tea one of Mauritius’ producing a better flavour that would prove
treasures. In the south west of the island on a popular in other markets too.
smooth plain that benefits from a micro-
climate, the Chamarel rum distillery is one of
the jewels in the crown of the local rum cul-
ture and in pure local tradition. At the heart
of a 350 hectare plantation, a quarter of which
is devoted to the growing of sugar cane. Once
harvested it is ground to separate the juice
from the straw, a technique handed down
from generation to generation. Next follows
the filtration and once the juice is collected fer-
mentation begins, ranging from 48 to 72 hours
a period that helps the rising of the alcohol
and enhances the aromatic notes that help
make up true rum.

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