GWADININA FWI DISTILLERY

With its 100% artisanal methods, a visit to this family-run distillery, which celebrated its 20th anniversary in 2022, is a particularly interesting way of understanding rum-making from A to Z. Randgy Oujagir, cellar master and founder of Gwadinina FWI, or one of his colleagues, invites you to discover their know-how. It all starts with an explanation of the horses, cows and goats that feed on the cane and whose manure is then used to grow the crops. You learn, among other things, that the cane is cut by hand, that it is cleaned with rainwater collected in a cistern, how the cane is crushed, and that no chemicals or yeast are added. Everything is designed to produce a range of rums that, while small in scale, are of excellent quality and rounder in the mouth. The barrels used to age the rums are used only once, to obtain the best aromas. At the end of the tour, you'll discover that bottling and labeling are also done by hand. Every visitor has the opportunity to take part in the various stages of rum production, as all the machines are adapted for manual use. You are then invited to taste the rums in the boutique. The distillery offers its first cuvée, Black Edition, a rum aged for ten years in barrels burnt inside.