Reimonenq: interview with Delphine Termosiris

We have always wanted to know more about the Basse Terre distillery, masterfully run by Léopold Reimonenq , a true memory of Guadeloupean rum .

Delphine Termosiris, marketing manager at the distillery, was kind enough to answer our questions and shed light on these very unique agricultural rums , with a personality that is instantly recognizable.

Can you tell us about the estate’s cane plantations? What varieties do you use?

Our sugar cane plantations around our distillery represent 20 hectares.
We have three different varieties: R570, R579, R582 (R come from Reunion Island)
These canes are well adapted to our soil, the stems are straight and resistant, not susceptible to diseases, high yield at the time of regrowth and beautiful vegetation.
The Brix (sugar level, editor’s note) is high on average, ideal for our fermentation.
We attach great importance to sustainable agriculture , which we have been practicing since 1975. We have reduced our use of herbicides by more than 50%, and use bagasse and vinasse to prevent grass from growing back. In addition, we have a mini-tractor that removes weeds between the rows of canes.

Do you also use other growers?

Yes, in 2019 we bought 63% of the canes from cane growers in northern Basse-Terre. (Lamentin to Deshaies). We work with the same growers every year, who respect the same sustainable cultivation.

Can you tell us about fermentations at Reimonenq ?

We have 3 fermentation tanks of 90,000 liters each. The cane juice is transferred into stainless steel tanks. It ferments in contact with natural and baker's yeast, or of specific yeasts for the production of rum, enhancing the aromas.
The fermentation time is 36 to 48 hours. We use more yeast than the bakers of Sainte-Rose.
THE cane wine called “grappe” title between 4 and 6 degrees / volume. The tanks are open to the sky (no problem if it rains) and allow the evacuation of carbon dioxide leaving bad tastes.
There fermentation has its importance in the realization of future aromas. We have been attaching greater importance to it for 4 years and we are working on its improvement.

The 4-function Column is unique in its kind, can you give us some details about its different functions?

The 4-function double column was made by Mr. Parfait. Mr. Reimonenq , thanks to his various trips and his collaboration with INRA, knew exactly what he wanted. The heart of the heating , our white rum , is so called thanks to its distillation. The head and tail esters are removed and never reused. The degassing part is unique to our column.
Mr. Reimonenq is very proud of his column and his very aromatic and vegetal rum.
The distiller station is manual and not automatic.

A new cellar was recently built, how many barrels do you have today?

We actually built a new cellar where 200 bourbon barrels rest. To date we have about 1600 barrels filled with good nectars.

What types of barrels do you use?

At the distillery, these are mainly bourbon barrels and 600-litre French barrels, and other old barrels.

What are your oldest barrels at present?

Our oldest rum currently dates back to 1998, which is 20 years ago. We put our first rums into aging in 1993.

Does the typical Reimonenq taste come from a traditional recipe, a maceration, a enhancer?

It is the bourbon barrels that we mainly use that give this particular taste to our old rums . The aging takes place under the tropical sun, the North Basse Terre terroir has its particularities which are also expressed in its vegetation. The quality of the agricultural rum , the pure sugar cane juice put in the barrels, the degree of aging, the regular monitoring of the cellars have their impact. We do not use any improver.

Can you tell us about the project with the Brothers of the Coast?

Thanks to the Rhum Club Guadeloupe , we met Guillaume des Frères de la Côte and we were able to achieve a very nice collaboration. Our rums embarked for a 5-month crossing aboard the Voilier Le Gallant. This year you will discover a next vintage of white rum 50% Reimonenq finish port barrel and a surprise vintage already bottled.

What is the history and philosophy of JR rum ?

A different distillation from that of the white rum coeur de chauffe . It is a rum less loaded with esters, which allows it during aging that the extraction of the wood of the barrel is more perceptible. Léopold keeps his manufacturing secrets very preciously.

How was the 20-year special vintage produced?

We have attached importance to the design of the packaging which you have noticed is very feminine. Rum is not just a man's business .

Some fine bottlings have been produced with Swiss companies. Is there a special link between the distillery and this country?

We don't have a favorite. It's just a matter of finding a good collection at the right time. Switzerland fits our strategy: small, well-kept vintages for a clientele that appreciates rum.

Will Latitude Longitude traffic jams ever be available on the continent?

We are studying our distribution strategy at wine merchants. We cannot assure you today but we are working on it so that you can find our limited editions.

What is your point of view on the increase in CSS in Guadeloupe?

(the Social Security Contribution will gradually increase over the next 6 years in Guadeloupe, until reaching the same amount as in mainland France, editor's note)
Unfortunately, it is consumers who will be penalized first. This national decision endangers agricultural rum , which represents only 3% of the world's rum and is only made in France. We have not understood the real cause of this increase. We do not think that it has a cause but that it is only a pretext. This quality industry must also be protected because it creates jobs in the DOM. It is a brake and a poison for our agricultural rum production and our heritage.
Photo credits: @DistillerieReimonenq