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The exceptional Pere Labat Rhum Agricole is finally in California! Distilled on the small island of Marie-Galante, the estate's sugar cane fields, distillery and warehouses sit on a pristine 1300-acre estate. The estate has distilled rum since the early 1900s and still uses only locally grown sugarcane varieties native to the island. Rhum agricole is produced from fresh-pressed sugarcane juice rather than molasses and is highly regulated by the French government for quality. Distillerie Poisson, is the oldest on the Marie-Galante and has one of the Caribbean's oldest stills built in 1916. Little changed here until 2007 when Guadeloupe native Jean-Cedric Brot purchased the distillery to reinvigorate the storied brands that made it famous. Four kinds of hand-cut cane are used: red, white, blue, and gray. Some is grown on the estate, some is purchased from local growers. Fermentation for 72 hours yields a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have 11 stripping plates and 4 rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. The Vieux Agricole is Distillerie Poisson's top product. After 8 long Caribbean summers, the rhum has lost more than 40% of its original volume a loss of 80Ls fro the original 200 liters that were filled into ex-bourbon American oak casks.

The exceptional Pere Labat Rhum Agricole is finally in California! Distilled on the small island of Marie-Gallent, the estate's sugar cane fields, distillery and warehouses sit on a pristine 1300 acre estate. The estate has distilled rum since the early 1900s and still uses only locally grown sugarcane varieties native to the island. Rhum agricole is produced from fresh-pressed sugarcane juice rather than molasses and is highly regulated for quality by the French government. The distillery, Distillerie Poisson, is the oldest on the island of Marie-Galante and has one of of the oldest stills in the Caribbean. Built in 1916, not much has changed here in the last 100 years, but in 2007 Guadeloupe native Jean-Cedric Brot purchased the distillery committed to reinvigorating the storied brands that made it famous. Four kinds of cane are used: red, white, blue, and gray. Some is grown on the estate, some is purchased from local growers. All cane is hand cut and brought to the distillery by ox-drawn carts. 72 hour fermentation yields a vin de canne at 5% abv. Distillation takes place in one of two copper creole column stills which have 11 stripping plates and 4 rectifying/enriching plates. The spirit comes off the still between 69% and 71% abv. Rhum blanc is placed in open top wooden foudres for 10-15 days and demineralized water is added to bring it down to proof. 59% is the "local proof" and the preferred strength of the traditional cocktail of the region, Ti' Punch.

Danish independent bottler Nobilis offers an exceptionally direct expression of Guadeloupe's Montebello distillery with this 2019 Brut de Colonne. Produced from fresh sugarcane juice and distilled in a column still, the rum is bottled unaged at an extraordinary 82.8% ABV, or 165.6 proof. The designation brut de colonne identifies rum bottled at its unreduced strength from the column, allowing the distillate itself to define the experience without barrel influence. It is a striking example of the distinction between cane-juice rhum and molasses-based rum, presented at a strength seldom encountered even among specialist independent bottlings. The combination of a named distillery, a declared vintage, and an unaged, undiluted presentation makes this especially compelling for enthusiasts interested in the foundations of rhum agricole. An uncompromising opportunity to explore Montebello before oak enters the equation.