I went to a rum festival in 2017, and while there I learned a lot about rum. I tasted rum made from sugar and some from molasses, spiced rum, and flavoured rum. I can’t remember which Mauritian rum I tasted there, but guess my excitement when my friends Vincent and Rene gave me a bottle.

Rum has a long and fascinating history in Mauritius, dating back to the 17th century when the island was a French and later a British colony. Sugarcane, which was introduced to Mauritius by the Dutch in the 17th century, thrived in the island’s fertile soils and favorable climate, leading to the establishment of numerous sugar estates. As a byproduct of the sugar industry, rum production soon became an integral part of Mauritian culture and economy.

One of the key factors that sets Mauritian rum apart is the traditional process of distillation. Most Mauritian rums are made using a combination of column and pot stills, which allows for greater control over the flavor profile and character of the rum. This unique blend of distillation techniques results in a rum that is complex, smooth, and rich in flavor.

Another distinctive feature of Mauritian rum is the use of locally sourced sugarcane. Many Mauritian rum producers pride themselves on using sugarcane grown on the island, which is hand-harvested and pressed to extract the juice that is then fermented and distilled. This ensures that the rum captures the authentic terroir of Mauritius, with its unique soil, climate, and sugarcane varietals, resulting in a rum that is truly reflective of the island’s character.

Let’s talk a little more about this rum: bold and robust rums with hints of spices, chocolate, and coffee. It reminded me of Patron for its coffee flavour but it went down better because it’s not tequila, eeeuw.

This is a rum that needs to be enjoyed straight: as a shot or maybe even blended with a shot of milk.

I’ve been looking online for where I can get this, but I can’t. I’m thinking of contacting them straight and if it doesn’t bankrupt me, you may see more bottles of this in my bar.