Rhum Barbancourt Blanc Haitian Proof 55%

Louis Barbancourt arrived in Saint Domingue in 1736, more precisely on the Archaie property where, in 1765, he began to produce rum.

In 1862, the descendants of Louis Barbancourt (Dupré and Labbé Barbancourt) moved the distillery to Habitation Mouline, in Damien. At that time, they re-distilled the local Clairins using the Charente method to age them in French oak barrels. In 1906, the brothers separated, Dupré Barbancourt kept the company until 1907, the year of his death.

In 1946, Jean Gardère inherited the company and was CEO until 1990. In 1949, a new Barbancourt distillery appeared at the end of the war, on the Cul-de-sac plain. It was in 1952 that the estate's first pure sugar cane juice rum arrived on the market.

The terrible earthquake affecting Haiti in 2010 unfortunately caused considerable damage, with four employees losing their lives. The distillery also loses 30% of its stock. For 4 months, production is then completely stopped. When Thierry Gardère died in 2017, his daughter Delphine Nathalie Gardère took over the company.

Nestled in a setting of sugar cane fields, the Barbancourt brand owns 120 hectares of sugar cane out of the 600 which constitute its current needs. Fed with bagasse, the distillation is carried out in a column still. Subsequently, aging takes place in 7,000 liter tuns and in French Limousin oak barrels made by Seguin Moreau.

Each year, around 3 million bottles of rum leave the distillery.