Damoiseau
Damoiseau is a celebrated rhum agricole distillery located in Le Moule on Grande-Terre, Guadeloupe. The Bellevue estate originated as a sugar plantation, established by the Rimbaud family, before it was acquired and transformed into a rum distillery by Roger Damoiseau in 1942.
Today, the distillery remains a family-owned enterprise, with brothers Hervé and Jean-Luc Damoiseau at the helm and their sister, Sandrine, overseeing marketing.
Production starts with fresh, locally harvested sugarcane juice (pur jus de canne), which is crushed the same day and fermented for 24–36 hours. Distillation occurs in a continuous column still, producing a high-strength spirit (about 86–88% ABV) that is then diluted and either rested in oak or barrel-aged, depending on the desired expression.
Damoiseau’s portfolio includes both blanc rhums (unaged or lightly rested) and an array of distinguished aged expressions. Key aged offerings include:
V.O (Very Old): Aged a minimum of three years in ex-bourbon oak barrels (180–200 L).
VSOP: Aged for four years, developing additional depth and complexity.
XO: Aged for at least six years, offering rich, mature flavors.
12 Years: A special blend of half agricole and half molasses-based rhum, aged in old bourbon barrels for twelve years, resulting in impressive depth and richness.
Our tasting notes reveal Damoiseau aged rums to be layered with fresh and dried fruit, oak, vanilla, and spice, often accented by vegetal cane freshness, toasted oak, and caramel. In older expressions, deeper notes of wood, leather, and resin emerge, creating remarkable complexity.
Guadeloupe’s lime-rich soils and tropical climate provide optimal conditions for sugarcane cultivation, and this distinctive terroir is reflected in every bottle of Damoiseau, from vibrant blancs to complex aged rums.
