Barbancourt is an interesting distillery. Calling the House of Barbanourt eccentric would be a stretch, but it is definitely an anomaly in the rum world. Standing out as it does from the pack, Barbancourt attracts more than its share of controversy. While few deny that Barbancourt produces delicious and quality rums, some question the raw materials used.
The marketing blurb goes that Barbancourt distills exclusively from fermented fresh sugar cane juice, following the seasonal rhythms of the sugar cane harvest to produce a Haitian version of Martinique’s famous agricole rums. However, some say Barbancourt takes a less discriminating approach, feeding its fermenting vessels and stills with sugar syrup and molasses during the seasons when fresh sugar cane juice is unavailable, producing a delicious but odd hybrid that is quite unlike the rums of Martinique. Through visiting the distillery I hoped to learn about how Barbancourt is made, what makes it unique, and where it fits in comparison to other rums.