DAMOISEAU Rum

In 1942, Roger Damoiseau senior – a former engineering graduate of the Institut Electrotechnique de Grenoble and the Institut Catholique d’Arts et Métiers – decided to purchase the Bellevue estate, which was derelict up to that point, but this came at the price of a heavy debt. The company resumed its business of producing sugar, making sweets and jams. Subsequently, rum would soon become the main focus of production.

In 1968, Roger Damoiseau junior took over from his father and continued to develop the family business to the point of being able to pay off the company’s debt through bulk rum sales. His sons then began to work with him, helping him to make the distillery a successful business.

It was in 1995 that Roger handed over to Hervé Damoiseau who became the chairman, his brother Jean-Luc handling production. In 1978, Jean-Luc became a master distiller, and since then, their sister Sandrine Damoiseau has been promoting the brand through events.

The sunny microclimate and naturally lime-rich soil – which promote sugar cane growth – are the Damoiseau distillery’s strengths. These advantages mean fully mature crops for the only distillery in Grande-Terre.