Providence - Dunder and Syrup Haitian Rum (700ml)

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Producer	Providence
Country	Haiti
Style	Rum
Size	700ml

PROVIDENCE: THE NEW ADVENTURE OF HAITIAN RUM Built in 2018, Distillerie de Port-au-Prince is one of the newest distilleries in the Caribbean. The project was born from a collaboration between the Barbancourt-Linge family, heirs of a strong and historic Haitian rum heritage, and La Maison & Velier, a joint venture between La Maison du Whisky in France and Velier in Italy. This association gave birth to a new rum brand: PROVIDENCE.

A UNIQUE FAMILY HERITAGE Louis Barbancourt left Bordeaux in 1765 to settle in Haiti, a French colony known at the time as Saint-Domingue, where he became the owner of a sugarcane plantation. In 1870, nearly a century later, his descendants founded a distillery and produced what was considered at the time to be some of the finest Agricole style rum in the world.

In the mid-20th century, Jane Barbancourt, the last to carry the original name, married Rudolf Linge, a German perfumer who had worked in Grasse during World War II. Together they launched their own brand, which is still run by their son.

The family’s dream had always been to distill again to revive the legacy of their ancestors. The opportunity of the partnership with La Maison & Velier was perfect to create Distillerie de Port-au-Prince, whose operations are managed daily by Herbert Barbancourt-Linge Jr.
 

WHAT’S IN A NAME? Distillerie de Port-au-Prince is located on a site that was once called the Habitation Sarthe Providence. This area was at the time planted with sugar cane, which was processed by a nearby sugar mill, and it is believed that some small artisanal distilleries were already using the sugar cane from this area to make rum. When the idea came up to bring back the tradition of double distillation to Haiti, the name Providence, which also refers to a promising future destiny, seemed to fit the project perfectly.

Rum Notes: Dunder & Syrup represents the second bottling of Distillerie de Port-au-Prince. The particularity of this rum lies in its elaboration, based on traditional methods: it is produced from syrup and juice of Cristalline cane, to which “vinasse” (called “dunder” in English) from previous distillations are added. The sugar cane comes from Michel Sajous, in Saint-Michel de l’Attalaye, 150 kilometers north of the capital.

Fermentation is done with selected yeasts and vinasse from previous distillations, allowing the development of a particular aromatic complexity. The must obtained after fermentation is distilled in two stages in a still heated by hot water. The resulting distillate has a strength of about 73% coming out of the still and is then progressively reduced to 56% for bottling.