Mssr. Depaz was one of the few wise men who decided to move temporarily to safe haven. Twenty years after the eruption he returned to St. Pierre, built the mansion you see off to the right, and reestablished the Depaz family distillery. Today the distillery is one of the finest examples of an all-natural organic production facility anywhere in the world. They use every last scrap of the sugar cane in the production of their rum, from the juice that is distilled, to the stalks and chaff that become fertilizer for new growth and fuel for the boilers. Nothing goes to waste.
We had no idea when we arrived that we would spend half a day at this lovely property, but as we wandered the grounds, toured the plant, visited the museum of rum-making, time seemed to stand still, and we were captivated by the beauty of the grounds, the cleanliness of the production facility, and the friendliness of the workers. Joy and I took the self-guided tour, and whenever we walked into an area where workmen were performing their duties, the men would stop to allow us to visit and understand what was taking place at any given location. An amazing process.
As we wandered the property on the self guided tour we found large placards such as those you see here explaining the entire process from harvesting, weighing the uncut product, crushing the cane, extracting the juice, distilling, and separating the stalk and chaff. There is both an exact science and an art to the crafting of fine rum, and Depaz seems to have mastered all these skills to perfection.