Chamarel

The history of Chamarel rum

In 1875, Charles Antoine de Chazal de Chamarel acquired an estate on the plain to which he gave his name... Read more

The history of Chamarel rum

In 1875, Charles Antoine de Chazal de Chamarel acquired an estate on the plain to which he gave his name... Read more

The history of Chamarel rum

In 1875, Charles Antoine de Chazal de Chamarel acquired an estate on the plain to which he gave his name. He settled there to grow sugar cane, coffee and indigo. Located in the south-west of Mauritius, at an altitude of 300m, this plain is home to a number of natural wonders. The land of the seven colors and a breathtaking waterfall attract many visitors today.

Much later, in 1996, the Couacaud family acquired Domaine de l'Exil, in the heart of the famous Chamarel plain. Here, they grow fruit and sugar cane. At the time, the law stipulated that sugar cane was to be used exclusively for sugar production.

In 2006, the preferential sugar agreements came to an end, and the Mauritian sugar market plummeted. For the Couacaud family, the sugar business was no longer viable, and they had to turn around quickly to save their jobs.

With rum distillation having just been deregulated, the Couacauds decided to convert. The Chamarel distillery was born. This new activity, which began in 2008, represents a superb new outlet for the estate's sugar cane.

The Chamarel distillery

Chamarel rums are made exclusively from pure cane juice, also known as fangourin in Mauritius.

Sugar cane grows in a valley that enjoys an ideal microclimate, protected from the prevailing winds and watered at the best times for cane growth. The terroir, clayey and volcanic, benefits from excellent sunshine and is particularly fertile.

The distillery grows its own sugar cane, on an area of 30 to 35 hectares. The varieties used are R570 red cane, R573 yellow cane and R579 blue cane. They are harvested exclusively by hand, without burning, between July and December.

This is an eco-responsible, 100% self-sufficient distillery. Bagasse is used to power the boilers, and the ash produced is spread on the cane fields. Effluents are treated, and steam is recovered to water the site's gardens.

Chamarel rum production

Fermentation of the pure cane juice lasts 48 to 72 hours, in thermo-regulated 250 hectoliter stainless steel tanks. On the distillation side, Chamarel uses an all-copper Barbet tray column. Imported from Germany, it comprises a 15-meter-high first section with 24 exhaustion trays, and a 4-meter-high second section equipped with 8 concentration trays.

Batch distillation is also used, with a 20 hectoliter swan-neck alembic made entirely of copper and heated by steam for the first pass. For the second distillation run, a 20 hectoliter alembic is used, with a small rectification column featuring 7 trays. This second still is also entirely copper and steam-heated.

After harvesting the "cœur de chauffe", which runs between 62% and 88%, the white rum rests in stainless steel tanks for at least 6 months. Another part of the rum is transferred to one of the two cellars (built in 2008 and 2014). For aging, the cellar master uses French and American oak barrels. They come in different capacities (200, 400, even 700 liters), and may be new or have already been used to age bourbon or cognac.

Chamarel rums range

Chamarel is committed to offering rums for all tastes and uses. This begins with the white rums, with a classic for cocktails and a Coeur de Chauffe for tasting.

For aged rums, the palette ranges from VS to VSOP to XO. For these rums, different proportions of column and still distillates are blended. The higher the age, the greater the proportion of still rum.

The distillery also offers Single Barrels, which are 100% still-distilled rums, as well as various finishes (Sauternes, Cognac, Sherry...) presented in attractive decanters.

Last but not least, there are various liqueurs, as well asa barrel-aged rum with vanilla. Read less

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