Cellar ageing of A 1710 rums
Our aging cellar is located at the heart of the estate in an elegant stone and wood building. Thanks to its location between the sea and the mountains, it benefits from a remarkable temperature range that enhances the maturation of our French and American oak barrels. The selection of barrels by the cellar master allows for balanced aromatic profiles in the aging rums, creating the unique character of A 1710’s aged rums.
Assembly and refining
After aging, our rums are selected and blended in French oak casks. The process takes place in several stages. The cellar master assembles the barrels by type of toast and age. Then he joins the “bonifiers”. The blended rums are then aged for between 8 weeks and 18 months.
Our rhums d’alambics, aged between 18 months and 6 years depending on the cuvée, are noble in their assertive agricultural character and elegant aromatic bouquets.
Our very old rums
Our very old blended rums are made from a selection of great agricultural rums, as well as, depending on the vintage, some great molasses vintages, added in small batches. These very old rums come from Martinique and Guadeloupe and have been aged for up to 22 years.
In their own way, our old rums sublimate the terroir and reveal the ancestral know-how of Martinique and the West Indies, highlighting the diversity of flavors.
