Barbancourt

Barbancourt is a French style rum agricole produced in Port au Prince, Haiti's capital. The Barbancourt rum is currently considered the star of Haitian food products and is obtained directly from the fermentation of the fresh juice of sugar cane harvested by hand and not by molasses. In 1862 Dupré Barbancourt, a native of the French region of Charente (the same region where Cognac is produced), perfected the recipe for a rum that bears his name. With the desire to obtain a unique product, he used the charentaise method of the double distillation in copper pot stills, that it was reserved only for the greatest Cognac. Immediately the Barbancourt rum gets countless awards and accolades around the world, making it one of the most awarded spirits of history.

Today in Haiti, only for the production of Barbancourt rum, are under sugar cane about 600 hectares. To make it valuable, over the careful skill in the distillation, is aging: the Barbancourt, unlike other island distilleries, uses for their stems exclusively French white oak Limousin, a kind of wood that has more large pores that favor the optimal exchange between the distillate and oxygen in the air. Barbancourt is without a doubt one of rums to try in life, no need to wait for a trip to Haiti.