L'Expérience is an overproof Guadeloupean rum, distilled from pure cane juice.
The fermentation, controlled over 24 to 36 hours, is carried out using local yeasts from sugar cane in Guadeloupe.
The Creole-style distillation produces a column still with 88% ABV and a TNA (volatile substance content) of 225 g/hAP .
The rum is then aged for one to two months in oak casks before being stirred and aerated. Gradual dilution and stirring are then carried out over four years, followed by mechanical plate filtration to preserve its full aromatic richness.
