Page 53 - cig'art 32 en

Today on the Chamarel plantation, less than
4 hours after cutting, the sugar cane is taken
to the distillery mills. The fermentation pro-
cess is one of the most modern and environ-
mentally friendly as Olivier Couacaud,
production manager explains “Nothing is
wasted; the bagasse, the cane fibre that
remains after the sugar extraction is trans-
formed into energy, the vapour is cleaned, the
ashes and vinasse are treated and used as fer-
tiliser in the fields”.

The distillery is open to the public and each wood and plants as well as sweet spices
day a guide welcomes those who want to including the famous vanilla.
learn more about the production of agricul-
tural rum with an obligatory trip past the fer- There is also the option of lunching in the
mentation vats, the stills on eight plateaus 80-seater restaurant “L’Alchimiste” that offers
and the tuns, those great wooden casks that creations based on produce from the estate
hold the precious liquid for 3 months during with organic fruit and vegetables, cabbage
the maturation process. Of course no tour tree, stag, “black pig” and a selection of wines
would be complete without a tasting of dif- from France and around the world.
ferent rums including “straw rum”, “amber
rum”, white agricultural rum and vintage Gilles Brochard
rum, exploring the notes of citrus, precious

Rhumerie de Chamarel
Route Royale, Chamarel, Ile Maurice
Tel : +230 483 7980
www.rhumeriedechamarel.com

Guided tour and tasting
daily from 9:30am to 5:30 pm
Shop and restaurant

51