Producing Rum the Grenada Way
Posted: 11:19 Sun 26 Oct 2014
During my recent holiday I visited the River Antoine Estate which is said to be the only plantation on the island of Grenada that still produces rum directly from sugar cane grown on the property. The other distilleries on the island apparently buy-in molasses from other estates/islands.
This was perhaps the most unsanitary production facility I have ever seen. Every part of the process was described by our guide as being "old school" and the only evidence that we were not living in 1785 was that there were a few bits of plastic piping and barrels either in use or lying around.
The smell was quite horrific, particularly in the boiling room where the raw juice is heated to increase concentration and kick-off the fermentation process.
The estate produces three bottlings: a rum punch which is 22% proof; the standard white rum at 69% proof, and; a 75% bottling that would be ideal for stripping paint, all collectively known as "Rivers"* and seemingly enjoyed copiously in parts of the island. None of the products are aged in any way and the average time between harvesting the cane and bottling is around three weeks. The distillery produces 500 bottles per day, provided there is enough water in the river to drive the wheel.
Here are some pictures of the process…
A very interesting visit, particularly when contemplating the sad history of the place.
* the apostrophe crime is theirs, not mine.
This was perhaps the most unsanitary production facility I have ever seen. Every part of the process was described by our guide as being "old school" and the only evidence that we were not living in 1785 was that there were a few bits of plastic piping and barrels either in use or lying around.
The smell was quite horrific, particularly in the boiling room where the raw juice is heated to increase concentration and kick-off the fermentation process.
The estate produces three bottlings: a rum punch which is 22% proof; the standard white rum at 69% proof, and; a 75% bottling that would be ideal for stripping paint, all collectively known as "Rivers"* and seemingly enjoyed copiously in parts of the island. None of the products are aged in any way and the average time between harvesting the cane and bottling is around three weeks. The distillery produces 500 bottles per day, provided there is enough water in the river to drive the wheel.
Here are some pictures of the process…
A very interesting visit, particularly when contemplating the sad history of the place.
* the apostrophe crime is theirs, not mine.