It all started when I managed to bring Gianni Capovilla to Marie-Galante, under the pretext of a week's vacation together. There, thanks to Madame Lancelot's chaudage—which Gianni called the best boiled meat of his life—I managed to convince him to work together to reproduce the first double-distilled rhum agricole in a copper still on a French island. Gianni immediately fell in love with Marie-Galante. If you can't find him, call Madame Lancelot at 8 p.m.—Caribbean time—and you will find him,

because it has been his unmissable stop since 2005.

HISTORY

Rhum Rhum was born from Luca Gargano's desire to produce a great rum, like the originals of yesteryear. The project begins on the island of Marie Galante, with stills designed by master distiller Gianni Vittorio Capovilla and built in Müller's German workshops. They process the virgin juice of sugarcane grown on the island's soil, considered the best for rum production. Rhum Rhum maximizes all production variables through a continuous series of studies and experiments. Awarded the best rhum agricole in the world by Whisky Magazine, Europe's most authoritative spirits publication, Rhum Rhum is the pure philosophy of rum distilled in bottles, as its name suggests.

PRODUCTION METHOD

The production of Rhum Rhum begins with the natural cultivation of sugarcane, using canne rouge and B47.259, varieties that have almost completely disappeared in the Antilles. Transport to the distillery is strictly in cabrouettes pulled by bulls. The production process involves absolutely no dilution and no added chemicals, acidifiers, or additives. Long, 5-6-day fermentations at a controlled temperature precede double distillation in copper bain-marie stills, all under the supervision of master distiller Gianni Vittorio Capovilla.