Raw materials

The Bois-Rouge sugar refinery supplies Distillerie de Savanna with sugar cane juice and molasses both vital to the production of rums. The sugar cane juice is used to produce agricultural rums although molasses or sugar cane syrup is used to manufacture traditional rums, whether light or heavy flavoured.
These raw materials already contain the primary flavours of rums.

The laboratory

The next step in the manufacturing process concerns the secondary flavours resulting from the fermentation process. Distillerie de Savanna laboratory carefully select the specific yeast which will give its unique character to the Savanna Rums.

The fermentation

The fermentation is an essential step in the whole process: during this stage the rum gains its full character. Raw material turn into cane wine as well as yeasts turn sugar into alcohol and free the secondary flavours. At the end, an adapted fermentation to each type of rum will gives it its final character touch. For instance, a soft fermentation keeps the authenticity of primary flavours of the traditional rum.

The distillation

The following step is the distillation. The art of the distillation master lies in keeping the most volatile flavour molecules, often named “spirits”. Distilled in the copper columns, those molecules develop unique flavours.
In order to manufacture heavy flavour rum, the development of secondary flavours – obtained with the distillation process – was favoured thanks to a long-run fermentation stage.

The maturation

The maturing process in oak-storehouses enables to develop tertiary flavours. The manufacturing of these rums come along time. A delicate chemistry happens between high-quality white rums and the noble materials of oak.
The matured rums are aged in big oak barrels. This maturing process gives our rums the flavour of old times.