Tahiti

At the heart of the history of Tahitian rums lies an endemic variety of sugar cane called O Tahiti. It has been a food plant for many years, consumed as is by Polynesians for its sweet juice. As early as the ^18th century, it was popularized and exported worldwide thanks to Bougainville, who recognized its exceptional aromatic and sweetening qualities. At the beginning of the ^19th century, it was the most widely cultivated species in the world, but the first large-scale Polynesian sugar farms only came into being in the second half of the ^19th century. Of course, the first Tahitian distilleries (for molasses rum) were built around the same time. O Tahitian cane was subsequently replaced in the rest of the world, because despite its qualities, it was less resistant to disease than other hybrid species.

Tahitian distilleries all disappeared during the ^20th century, due to a lack of profitability and often a shortage of manpower on the cane plantations. But the alarm bells went off in 1992, when David Moux took over the plantation and facilities where his parents had once worked. The result is Tamure rum, a blend of pure juice rums and molasses rums. The Manutea Tahiti distillery has also been working with molasses since the early 90s, to produce Tahitian punches and liqueurs.

A few sugar cane enthusiasts then rediscovered the richness of their terroir and the endemic species that make it up. They set about reviving the cultivation of 12 species (including 8 varieties of O Tahiti) on the Tahiti peninsula, on Tahaa (Leeward Islands) and even on the coral and sandy soil of Rangiroa, in the Toamotu archipelago. Harvesting is done by hand from August to November, in contrast to the West Indian season. The trials were more than conclusive, and three rums made from pure cane juice were born from this experiment:

Mana' o began distilling pure organic cane juice in 2015, bringing its first white rums to market in 2016. Its 50% white Mana'o was the first Tahitian rum to cause a sensation in mainland France. The cane comes from the Tahiti or Tahaa peninsula. It is pressed and fermented on site, then the must is transported by boat to the distillery in Tahiti.

Manutea pure cane juice rum was born at the same time and follows the same process. The cane grows on Tahaa, where it is pressed and the juice fermented, then the must is transported by boat to the Moorea distillery. Two versions are available, a Manutea 40% and a Manutea 50%, both superb cane brandies.

The Pari Pari distillery offers its T Rhum, whose cane is harvested, fermented and distilled on the island of Tahaa. Read less