Blue Mauritius

Rum production in Mauritius dates back to the 19th century. At that time there were approximately forty distilleries in operation. Today there are fewer than ten. Sugar cane was introduced by the Dutch, who grew it for the production of arrack. Since then, rum-making technology has been passed down from generation to generation.

The history of production dates back to 2012, when the first Blue Mauritius Gold rum was created. Blue Mauritius is made from the finest sugar cane distillate distilled on the island of Mauritius. The molasses is matured for 36 hours before distillation, 95 % of the white spirit is then reduced to 60 % and blended before being placed in port cask tanks, giving it a natural flavour and eliminating the bitter taste of the aged spirit.

The process takes less than a year and the colour is stabilised. It is important to note that the maceration, blending and processing is done in small quantities and all the flavours are preserved in their purest form. Over time, small sediments may appear as a result of the natural ingredients used in the blending process. No homogenisation or other chemical processes are used to make the product as natural as possible.

After approximately one year of ageing, the precious liquid is transferred into heavy French glass and sealed with a wooden stopper with a transparent cap. A leather necklace added after the bottling process serves to absorb the drops from each serving, keeping the bottle clean and prolonging the delicious aroma. At the end of the process, quick hands take care of the finished bottles and the bottles are cleaned and packed in special strong cartons. Every step is given special care.