Rhum Cacao Vanille Moulin du Loup

The rums of the Moulin du Loup are produced from a very fragrant sugar cane molasses. They combine this molasses with yeast and ferment this mixture for a week. The must, the result of this fermentation, is then distilled in a traditional copper pot still. After 10 to 15 hours of distillation, this raw rum still has between 70 and 80 percent alcohol content and is the basis of all the rums they offer.

The alcohol percentage of Moulin du Loup rums varies slightly from one distillation to another to guarantee the taste of these handcrafted spirits.

Cocoa-Vanilla Caramel is initially traditional white rum that, after coming out of the still, is aged in new American oak barrels with the addition of caramelized sugar, cocoa beans and vanilla beans from Madagascar. When the rum has acquired the desired aromas, it is then bottled. This gourmet dark rum with an authentic taste has an alcohol content of about 40 percent.