The Chamarel distillery was founded in Mauritius in 2008. It uses its own sugar cane, which is grown on the 220 hectares of the Exil estate, which the Couacaud family bought in 1996. Located in Chamarel in the south-west of Mauritius, the estate spans 300 hectares and benefits from a micro-climate and sun exposure that are ideal for growing both cane sugar and fruit and vegetables like the Victoria pineapple or the Royal palm. The cane is harvested by hand then quickly ground down at the estate’s mill. After the juice is fermented in open 25 hl stainless steel tanks, the rum is distilled in a Bardet copper column still or a steam-heated copper pot still. The rums are then laid to rest in stainless steel tanks for at least six months, before some are transferred to new oak casks (French or American) or casks previously containing other alcohols. The angels’ share varies between 5% and 8%.