Rhum Barbancourt is a square peg to the round holes of rum categorization. It’s made with fresh sugarcane juice in a nation with historic ties to France, but it is not rhum agricole. It hails from Haiti, but there is a world of difference between it and clairin. Its production has aspects associated with all three of the colonial-based French, Spanish, and British categories. To get to the core of what makes Rhum Barbancourt unique, we sat down with the company’s new CEO—and fifth generation member of the family that started the brand—Delphine Gardère. We discussed:
The aspects of production that make Barbancourt distinct from other rums
Barbancourt’s relationship with the 3,000+ farmers that supply the distillery’s sugarcane
Delphine’s vision for the company, and the relationship between maintaining tradition vs. trying new things
What it means as a company to be an ambassador for Haiti
The importance of elevating women in the spirits industry and transitioning from a male-dominated environment
Barbancourt’s approach to aging with a combination of vats and different cask types
Bringing pot still production back to the distillery (and what kinds of releases it might yield)
And much more!
Links mentioned in this episode:
Netherlands Rum Society Facebook Group
Netherlands Rum Society Instagram
Maggie Campbell’s interview with Delphine Gardère for the Daily Beast
Watch Rhum Barbancourt’s livestream with WIRSPA and Zavvy.co