Depaz 2003 Single Cask “Hors d’Age” Rhum Vieux Agricole
La Depaz bases its history on what was the agricultural estate-or “Habitation”-La Montagne, founded in 1651 by Jacues Duparuet, the island’s first governor. In ancient times, the territory of Saint Pierre and the Montagne was suited for tobacco cultivation and animal husbandry, but cane quickly conquered the fertile fields of volcanic soil thanks in part to the arrival of techniques that made distillation more efficient. Among the many families who worked here was that of Victor Depaz, a proponent of the success of Martinique rum and the growing reputation of Saint Pierrre, which experienced very prosperous monents to the point of being considered the Little Paris of the West Indies, until, in 1902, the volcano erupted, destroying everything. In 1922 VIctor Depaz began construction work on a new mansion, right where the family habitation stood, and where he would move with his wife and 11 children. From here he would develop the rums that would forever bear his name. The distillery passed into the hands of sons André and Raoul in the 1950s. They will be the ones to begin the modernization process that will lead to the Depaz Distillery we know today.
METHOD OF PRODUCTION
Depaz rums are made from pure juice of the freshest sugarcane, which is quickly transported to the distillery immediately after harvesting, most of which is done with the help of mechanical means. Harvesting begins from February, as stipulated in the specification. Once the cane reaches the distillery, it is immediately pressed to keep all the typical aromas of freshly harvested cane juice intact. Distillation at Depaz takes place in two copper creole columns, formed from a single traditional mold column. The columns produce a pure-juice rum at a maximum alcohol content of 70°, with a very intense aromatic richness, typical of rhum agricoles, and set at a minimum of 225 gr/hlap, as required by the Martinique rum AOC specification.