For lovers of spirits and cane brandies, tasting A1710 rums represents a journey beyond known frontiers. The exclusivity of the production techniques and the originality of the recipes make A1710 rums extraordinary.
In 2006, Yves Assier de Pompignan embarked on a bold and exciting project in Martinique: the creation of a new distillery embodying the history and richness of his terroir. He invested in the Habitation du Simon, located in the commune of Le François. It took him several years and several administrative hurdles before he was able to obtain authorization to open distillery A1710, the first to open after more than a century of successive closures in Martinique.
A1710 was born of a desire to revive the ancestral methods of rum production in Martinique. These include year-round cane harvesting and the use of a Charentais still hybridized with a mini-column. The result is a unique, highly distinctive aromatic signature. A1710 thus breaks away from the AOC, which does not allow such devices in its specifications.
It all begins in the sugar cane fields surrounding Habitation du Simon. Harvesting takes place throughout the year, depending on production requirements, weather conditions and the ripeness of the cane. Hand-cutting is carried out only at two section points, to limit oxidation and be more selective in avoiding damaged canes. After being cut between 6 and 10 a.m., the cane is crushed between 10 and 12 a.m. at the Maison du Moulin in the heart of the Domaine, to extract the juice known as “vesou”. The juice is then immediately fermented.
Fermentation at A1710 is long and thermocontrolled, lasting up to seven days, which, combined with specific yeasts, enables the development of rich, distinctive aromas. A1710 agricultural white rums are also distinguished by their distillation in a still unique in the West Indies: a copper Charentais still equipped with a seven-tray column. Named the Belle Aline and the Douce Alice, these two stills lend technical credibility and historical legitimacy to the rums in the range. Ageing takes place in a cellar at the heart of the estate, in barrels that have previously contained cognac or bourbon. Thanks to its location between the sea and the mountains, this open cellar benefits from a remarkable thermal amplitude, with temperature variations ranging from 40° during the day to 20° in the evening, providing ideal conditions for aging rums. Each bottle is cleaned, waxed and labeled by hand in the traditional manner.
l'abus d'alcool est dangereux pour la santé.
à consommer avec modération.
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