An amber aged Haitian rum, smooth and dry, sipped after dinner. Dupré Barbancourt founded the house in 1862 and applied the double distillation method of the Charente, ageing the rum in Limousin oak — which is why it drinks more like a cognac than a molasses rum.
Distilling is illegal without a licence, and the rum is defined by double pot distillation and years in French oak.
What goes into it
- fresh sugarcane juice
- yeast
- Limousin oak casks
How it is made
Fresh cane juice, not molasses, is fermented and then distilled twice in copper pot stills in the Charentais manner. The spirit is aged in Limousin oak for years — four for the three-star, eight for the five-star, fifteen for the Estate Reserve — and blended before bottling.
How long it takes: four to fifteen years in oak
How it is eaten
Neat after dinner, over ice, or in a rum sour with lime.
History
Founded in 1862 by Dupre Barbancourt, who applied the double distillation method of Charente and aged the rum in Limousin oak casks.
Frequently asked questions
What is Rhum Barbancourt?
Rhum Barbancourt is a wine & spirit from Haiti: amber aged rum, smooth and dry, sipped after dinner. Founded in 1862 by Dupre Barbancourt, who applied the double distillation method of Charente and aged the rum in Limousin oak casks.
How is Rhum Barbancourt made?
Fresh cane juice, not molasses, is fermented and then distilled twice in copper pot stills in the Charentais manner. The spirit is aged in Limousin oak for years — four for the three-star, eight for the five-star, fifteen for the Estate Reserve — and blended before bottling. It takes four to fifteen years in oak.
Can I make Rhum Barbancourt at home?
No, and the atlas gives no method for it. Distilling is illegal without a licence, and the rum is defined by double pot distillation and years in French oak.
What goes into Rhum Barbancourt?
Fresh sugarcane juice, yeast, limousin oak casks.
How is Rhum Barbancourt eaten?
Neat after dinner, over ice, or in a rum sour with lime.
