Know-how since 1863
It all begins in Guadeloupe
with a passion for sugarcane...
Sugarcane is the first plant cultivated worldwide, valued for its stalks, which sugar is extracted. This perennial plant naturally regrows after each harvest. Belonging to the grass family, it resembles a long bamboo segmented by successive nodes and can grow several meters high. When it blooms, it is adorned with a magnificent plume of silvery silk. Originating from tropical regions, sugarcane requires both water and heat to produce its sugar.
Favorable climatic conditions
Being a tropical territory, Guadeloupe has ideal conditions for growing sugar cane. The latter, thanks to the varieties selected in our Guadeloupean terroir, is rich in sweet juice and aromas, thus promoting the production of exceptional rum.
Aged carefully over many years in oak barrels, these artisanal creations embody the heritage of a centuries-old know-how, now protected by a Geographical Indication (GI). This designation ensures the geographic origin and quality of Guadeloupe rum production. Several factors contribute to the excellence of DBM Rum...
Traditional
white rums
After distillation, our white rums mature in vats for several weeks to allow the best aromatic compounds to develop. They are distinguished by their crystal-clear transparency and a harmonious blend of fruity, floral, and spicy aromas.
Aging
in wood
Under the tropical climate of Guadeloupe, our unique wood-aging technique (ESB) produces rums with specific colors and aromatic notes (vanilla, coconut, candied fruits, exotic fruits, ...) with less woody notes than aged rums. They are aged for at least 12 months in oak vats with a capacity of over 50,000 liters, totaling nearly 700,000 liters!The DBM distillery houses on its Sainte Rose site the last 8 vats from the Darboussier sugar factory and distillery in Pointe-à-Pitre, which closed in 1980, and the last 4 vats from the Courcelles Estate distillery in Sainte-Anne, which closed in 1964. More than 80 years of Guadeloupe's rum heritage are stored in our cellars!
Traditional
aged rums
Our aged rums are matured in oak barrels for at least three years, which facilitates the extraction of wood compounds. Toasting plays a crucial role here. This finishing heat treatment, by controlling the toasting time and intensity, develops the œnological, aromatic, and tannic potential of the staves forming the oak barrel. This process enhances the rum's color, enriches its aromatic palette, softens its texture, increases its roundness, and extends its sensory persistence.
« Our oldest aged rums have been maturing for over a quarter of a century »
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