1. Rum is produced from sugar cane juice, sugar juice or molasses. Sugarcane juice is suitable for the production of clear - scented rum. The sugar cane juice is evaporated by vacuum concentration, and a thick syrup with viscous liquid is obtained, which is suitable for the preparation of Luzhou-flavor rum.

2. Raw material pretreatment: The pretreatment of molasses can be divided into several stages: the colloidal substances, especially calcium sulfate, are removed by clarification, and they form into clumps during distillation. The final stage of molasses pretreatment is diluted with water. In the diluted low-concentration solution, the total sugar content is 10-12g / 100ml, which is the appropriate fermentation concentration, and ammonium sulfate or urea is added.

The method of making rum

From machines with crisscrossed pipes and red-hot stills, rum spouted like magic. The winery inherits the traditional craft, each to the production peak season, all USES the traditional brewing method. A good machine does not know the smell of wine; good wine must come from a good winemaker. Brewing technology from generation to generation, brewing experience accumulated bit by bit. Winemakers are masters of the art, able not only to manipulate the ingredients, but also to shape the flavor of rum at will. Rum is traditionally made by diluting the remaining sugar bagasse, then adding yeast. After fermentation for 24 hours, the juice has an alcohol content of 5 to 6 degrees Celsius, hence the nickname "grape wine." The first distillation column has 21 layers above and below. A steam boiler heats the cane juice to a boil, evaporating the alcohol into the top of the column and sinking the distiller's grains into the bottom for elimination.

Annual quality control of aged rum after this process, the distilled spirit enters the second smaller distillation column for cold and liquefaction treatment. The second column has 18 layers and is used for concentration. Treated with mild steam, the aroma of the wine can be extracted separately according to the specific gravity of the flavoring elements in the alcohol: heavy oil sinks at the bottom; Light oil floating in the middle, the top layer contains the lightest weight of spices, including the green apple element. Only by sorting out the aromas of the alcohol can the winemaker match the flavours of the rum at will.

The innovation does not abandon tradition, but the rum vintage of the 1970s makes it unique in the market as a local winery with a 20 year old vintage. Its old rum has a delicate fragrance. Plantation and Agricole brands of white rum were the favorite of rum lovers among pure or paired cocktails. The flavors of rum, Punch and liqueur are determined by the plants and fresh fruit added. As for the creativity and taste of brewing, it shows you a colorful world of taste, a place permeated with the local flavor of Reunion island, a hot world.