EXPERTISE

The Longueteau estate is made up of 12 sugarcane plots. Its volcanic and silty soil provides the ideal characteristics for crafting exceptional rum.Rich in moisture and nutrients, it allows our sugarcane to thrive, reaching toward the sky. Additionally, the perfect balance of water and sunlight enhances its sugar content, essential for developing the rich aromas of our rums.
The distillery’s close proximity to our plantations is a major advantage, as the freshness of the sugarcane is crucial throughout the production process.Thanks to the immediate access to all our plots, the sugarcane is crushed within five hours of harvesting, preserving its organoleptic and bacterial properties. This ensures the highest quality juice for the fermentation stage.
The Creole column, built by François Longueteau based on the design of a Savalle column, comes into play 48 hours after harvest. The resulting distillates range between 70° and 76°, depending on the origin of the estate’s 12 plots and the climatic conditions of the vintage.This column preserves the fruity and spicy notes, with particular attention given to anise—an essential element that holds great promise for the next stages of production..
On the estate, we have three distinct aging cellars, each offering a precise aromatic configuration tailored to our collections.The main cellar, Paul Henri, houses stainless steel vats for aging our white rums, as well as oak casks that previously contained Cognac—a tradition deeply rooted in the expertise of our family, originally from Charente-Maritime.The Henri cellar, named in honor of the founder and guardian of the original eaux-de-vie, is dedicated to aging the Genesis collection—our bold and singular series of cask-strength and column-strength rums.The newest cellar, François, is home to our latest-generation vats and barrels, where aromas develop with precision, clarity, and finesse—laying the foundation for future generations.