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The Papa Rouyo distillery marks the return to an ancestral distillation technique: the still.
This so-called "discontinuous" method requires more time and attention (around 8 hours per pass and 24 hours for a complete distillation). At Papa Rouyo, the planters, called "master cane makers", work in synergy with the producers and are an essential link in the creation of rum.
This collective approach aims to promote the respective know-how of planters and producers and thus enable the genesis of a terroir rum.
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