Providence 3 years represents the first aged rum from the Port-au-Prince Distillery. Like its unaged counterparts, this rum stands out for its traditional production, using as its base the syrup from the ancient variety of sugar cane “Cristalline“, cultivated on the lands of Michel Sajous in Saint-Michel de l’Attalaye.
Providence 3 years old 2019
Fermentation is carried out using selected yeasts and vinasse from previous distillations, thus fostering the development of a unique aromatic complexity. The resulting must from fermentation is then distilled in two stages in the same pot still heated by hot water. The distillate obtained is then aged in a variety of barrels: ex-Caroni, ex-cognac, and ex-whisky, before being reduced to 52% before bottling.
Providence 3 years old 2020 – Ex-Providence Casks
This new version of Providence 3 years is the second aged rum from the Distillerie de Port-au-Prince, which renews with Haiti’s tradition of double distillation.
The distillate is made from the same variety of ‘Cristalline’ cane. Produced in a Müller pot still, the rums leave the first run at 25-30% ABV and the second at 72-78% ABV.
This version was aged for three years in ex-Providence casks. By being aged in the distillery’s casks, this bottling fully expresses the identity of the brand. These casks are made of new American oak. The barrel have been charred at level 2, filled and emptied three times over a two-year period to acclimate the wood to the rum, facilitating a smooth and optimal ageing process.
Providence First Drops
Providence First Drops is the distillery’s first production. “First Drops” is an unaged rum distilled from syrup and fresh cane juice. The sugar cane comes from the Cristalline variety, grown by Michel Sajous in Saint-Michel de l’Attalaye, 150 km north of Port-au-Prince.
Fermentations are carried out separately with fresh juice and syrup that ferment for 10 to 12 days in wooden vats using selected yeasts. They are then distilled separately in an iron still made by German artisan Müller, with the good advice and inspiration of maestro Gianni Capovilla. The resulting distillates are then blended in a ratio of 85-90% syrup / 10-15% fresh juice, and distilled a second time. The final distillate leaves the still at 72% and is reduced to 57% for bottling.
Appearance : colourless
Nose : Lively and precise. Pepper, strawberry, fresh cane.
Palate : Round and tasty. Pineapple, cane honey.
Overall : Long and smooth. Fresh cane juice, herbaceous and peppery notes.
Providence Dunder & Syrup
Dunder & Syrup represents the second bottling of Distillerie de Port-au-Prince. The particularity of this rum lies in its elaboration, based on traditional methods: it is produced from syrup and juice of Cristalline cane, to which “vinasse” (called “dunder” in English) from previous distillations are added. The sugar cane comes from Michel Sajous, in Saint-Michel de l’Attalaye, 150 kilometers north of the capital.
Fermentation is done with selected yeasts and vinasse from previous distillations, allowing the development of a particular aromatic complexity. The must obtained after fermentation is distilled in two stages in a still heated by hot water. The resulting distillate has a strength of about 73% coming out of the still and is then progressively reduced to 56% for bottling.