Rhum Charrette Blanc Traditionnel 49°

Today, we’re spotlighting Rhum Charette from the French overseas department with the graceful name of Réunion. The picturesque island remained uninhabited until the mid-17th century, when the French settled there and named it Île Bourbon.

According to the legal principles of the time, the act of appropriation (preceding incorporation) was justified by the maxim, ‘Nobody’s thing naturally belongs to the first occupier’, while the spirit of the era was reflected in the directive from the Book of Genesis to 'fill the earth and subdue it' (Gen 1:28).

So the first settlers were Europeans, but they forced slaves from Madagascar, East Africa, and India to work the plantations. Sugarcane became the dominant crop in the early 19th century, driving the economy and emerging as the main export when France lost control of its former sugar producers (Haiti in 1804 and Mauritius in 1814). Thusly, a tradition was born: rum on Réunion has been crafted from molasses, a byproduct of sugar production.

I bring this up because rum of French origin is often mistakenly equated with the distinct category of rhum agricole. This misconception overlooks the fact that French overseas territories produce more rum from molasses (60%) than from sugarcane juice (40%). Of these, Réunion is the largest producer, with 99.5% of its rum made from molasses.

There is also the matter of the 'traditionnel' label, which is not synonymous with ordinary molasses rum. Rhum traditionnel must comply with the requirements set out in EU regulation 2019/787, specifically regarding raw materials originating exclusively from the place of production, a volatile substance content of at least 225 g/hlAA and the prohibition of sweetening.

Réunion specializes in white rum, which accounts for 95% of total production, with 80% of that being Rhum Charette. The brand is backed by the GIE Rhum Réunion conglomerate, which debuted in 1972 and continues to be the island's leading brand. Since its launch in mainland France in 2007, it has quickly become one of the top-selling rums by volume.

The producer is well on track to establish itself as the top of mind brand for arrangé. Réunion’s specialty in question can be crafted by anyone by macerating fruits or spices in rum. Typically served as a digestif, it is intended to aid digestion after a meal.

The molasses is sourced from two local sugar mills, both owned by Tereos: Bois Rouge in Saint-André and Gol in Saint-Louis. Fermentation, kept at temperatures between 30-35°C, lasts from 20 to 48 hours. 

Rhum Charette is a blend of column-distilled rums, sourced from three independent distilleries: Savanna (50%), Rivière-du-Mât (42%), and Isautier (8%); then finally bottled at 49% ABV. Since 2015, Rhum Charette has held the protected geographical indication "Rhum de la Réunion", with the "rhum traditionnel" label ensuring no sugar is added.