Guyana rum

The history of Guiana rum dates back to the 16ᵉ century, when France, settled in the region to grow sugar. Given that the climate, with plenty of sunshine and high rainfall, is ideal for growing sugar, Guiana was the perfect region. In the early days, the first rums were very simple, simply distilled from sugar. This production was called “Tafia”, because it wasn't really appreciated. It was only consumed by slaves. Distilleries multiplied until the sugar crisis of 1930.

This crisis led to the disappearance of most of the distilleries in French Guiana, of which there are now around 6. The oldest still active is the Saint-Maurice distillery, which produces the most rum in the region. Guiana rums have been awarded the PGI (Protected Geographical Indication) label by the European Union.

What to choose?

Rum from French Guiana offers a multitude of different flavors. White rum is made from crushed sugarcane juice. For example, “la belle cabresse” has a peppery aftertaste. Old rum, such as “la Cayennnaise”. Among the most popular: the spicy Boco and the Toucan Vaniliane, with Madagascar vanilla.

Rum House

The Saint-Maurice distillery, is unfortunately no longer open to visitors for security reasons. But French Guiana is planning to create a rum house to develop local tourism. What's more, you'll be able to discover all the processes involved in making rum, from cultivation to manufacture, and you'll also be able to taste the rums.