Agricultural white Rum
Coming from the fermentation and distillation of pure sugar cane juice or «Vésou», white rum or «white grape» obtained at the end of the distillation process has an alcohol level of around 70°. Then, it is stored for 3 to 6 months under high pressure in wood barrels that contains from 10000 to 60000 liters.
While the rum ages, the brewing and ventilation process helps the progressive evaporation of the volatile components.
Before the final step of bottling, the DAMOISEAU white rum is slowly diluted with water to achieve a commercial level of alcohol (40°, 50°, and 55°).
This production process guarantees the quality and authenticity requested by rum connoisseurs, which is why it has been several times awarded at the Paris Concours Général Agricole.
The DAMOISEAU white rum has a unique blend of rich natural aromas with refined hints of cane sugar, flowers and spices.
Its elegant and refined bouquet gives an exotic perfume to your Ti-Punch
drink and cocktails