Papa Rouyo
Papa Rouyo is the nickname of Charles Albert Ruscade. Born in 1900, he was the son of a cane planter. He became a farmer himself from 1920 until his death in 1980.
It was from this heritage that the idea of creating a micro-distillery in his name was born in the minds of three cane planters. Papa Rouyo's great-grandson, Joris Galli, along with master cane growers Tim Synésius and Jean-Marie Gobardhan, were behind the idea of creating a tasting rum.
The first distillation will take place at the end of January 2021 in Goyave. Eventually, the production site is due to move to Le Moule, where Charles Albert Ruscade's former land is located.
The double distillation is carried out in an iron still comprising a Wash Still named Agathe and a Spirit Still named Danielle. These names were chosen in honor of two women dear to Papa Rouyo, his wife and one of his daughters.
This young brand produces a rum made from pure cane juice, which it does not hesitate to age. The winery is made up of ex-cognac, new American oak and French oak barrels.
Papa Rouyo rums are made from 3 varieties of sugar cane: yellow cane (B5992), red cane (R579), and matos cane (B 80.0689). They are grown on a 16-hectare plot using traditional methods. They benefit from clay-limestone soil and a climate typical of the "eastern plateaux".
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