Touring Depaz Distillery

Depaz maintains several buildings which portray the history of the sugar cane industry, its eventual conversion as a cash crop from sugar to rum production, and the mechanization of the rum production process on Martinique. We wandered through the museum buildings where we studied ancient equipment and we marveled at the ingenuity and determination of the men who dedicated such intense lifelong effort to improve both the efficiency and the end result of the distilling processes. Most of these rums will not be found anywhere in the states; what better reason could you want to visit the islands!

Some of the Ancient Distillation Equipment
Some of the Ancient Distillation Equipment

Depaz today boasts some of the finest rums in the world, and when we finally entered the tasting room we had a chance to sample all of their products, even their most expensive 21 year old aged rums. We discovered that the lower end rums are now being sold in the islands in vacuum-sealed, boxed containers ranging in size from one to four and a half liters. In this way the packaging is simpler, less costly, and in a nutshell, better for both consumer and producer. Needless to say, for our rum punches, this is the way to go.

The Science of Distillation
The Science of Distillation

When we finished our tour and tasting, we were well into the afternoon, and my growling tummy insisted we relax for lunch at the Moulin a Cannes restaurant which overlooks the Depaz property and the Caribbean Sea beyond. Windows open on every wall allowing gentle trade winds to cool the dining room with no need for air conditioning and the resulting confinement. In traditional French fashion, we whiled away much of the afternoon enjoying lunch, some rum punch, and fun conversation with the staff. They all wanted to know about the Americans who lived on a boat.

Moulin a Cannes Restaurant
Moulin a Cannes Restaurant
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