Rum distilled from fresh cane juice grown around the estate at the Rhumerie de Chamarel in south-west Mauritius, made since 2008 as part of the island’s revival of agricultural rum.
It is a licensed distillery’s rum, defined by an estate mill crushing its own cane within hours of cutting; distilling without a licence is a criminal offence.
What goes into it
- fresh sugarcane juice from the estate
- yeast
- oak casks, for the aged expressions
How it is made
Cane is cut on the estate and crushed within hours, and the fresh juice is fermented for a few days before column distillation. Using juice rather than molasses gives the grassy character, and it also confines production to the cane harvest — the distillery can only run part of the year.
How long it takes: days to ferment; the aged expressions spend years in oak
How it is eaten
Neat, over ice, or in a punch with local fruit and vanilla.
History
Made at the Rhumerie de Chamarel in south-west Mauritius since 2008, part of the island’s revival of agricultural rum.
Frequently asked questions
What is Chamarel rum?
Chamarel rum is a wine & spirit from Mauritius: rum distilled from fresh cane juice grown around the estate. Made at the Rhumerie de Chamarel in south-west Mauritius since 2008, part of the island’s revival of agricultural rum.
How is Chamarel rum made?
Cane is cut on the estate and crushed within hours, and the fresh juice is fermented for a few days before column distillation. Using juice rather than molasses gives the grassy character, and it also confines production to the cane harvest — the distillery can only run part of the year. It takes days to ferment; the aged expressions spend years in oak.
Can I make Chamarel rum at home?
No, and the atlas gives no method for it. It is a licensed distillery’s rum, defined by an estate mill crushing its own cane within hours of cutting; distilling without a licence is a criminal offence.
What goes into Chamarel rum?
Fresh sugarcane juice from the estate, yeast, oak casks, for the aged expressions.
How is Chamarel rum eaten?
Neat, over ice, or in a punch with local fruit and vanilla.
