The big day arrived: On June 6, under the direction of Alex, we distil our rum. The precious liquid is taken out of the copper still, which dates back to 1887, at 70% vol. Thanks to steam cooking and quadruple distillation, the result is exceptional: our rum is aromatic, long in the mouth, and already has notes of liquorice and a light caramel.

We made it: the first “Made in Switzerland” rum is born! Very emotional instant…  

After a slight reduction, the production is put in barrel of Mitis (sweet Wallis white wine) to start the long, but very promising aging process.