The Distillerie Dillon is in

Fort de France Fort-de-France (, , ; gcf, label=Martinican Creole, Fodfwans) is a commune and the capital city of Martinique, an overseas department and region of France located in the Caribbean. It is also one of the major cities in the Caribbean. History ...

Martinique Martinique ( , ; gcf, label=Martinican Creole, Matinik or ; Kalinago: or ) is an island and an overseas department/region and single territorial collectivity of France. An integral part of the French Republic, Martinique is located in th ...

. It distills many types of

rum Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Rum is produced in nearly every sugar-producing region of the world, such as the Phili ...

from the locally grown

sugar cane Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks t ...

. It is powered by a

Corliss steam engine A Corliss steam engine (or Corliss engine) is a steam engine, fitted with rotary valves and with variable valve timing patented in 1849, invented by and named after the American engineer George Henry Corliss of Providence, Rhode Island. Engines f ...

that was built in 1922.Michelin guide

History

The site of the distillery was settled by sugar farmers in 1690. The name stems from

Arthur Dillon (1750-1794) Arthur Dillon may refer to: * Arthur Dillon (1670-1733), an Irish-born soldier in the French army * Arthur Dillon (1750-1794), French-Irish soldier, grandson of Arthur Dillon (1670–1733) * Arthur Dillon (1834-1922), French cavalry officer and Bou ...

a soldier with Lafayette's troops in the American War of Independence. Serving with

Dillon's Regiment Dillon's Regiment ( French: ''Régiment de Dillon'') was first raised in Ireland in 1688 by Theobald, 7th Viscount Dillon, for the Jacobite side in the Williamite War. He was then killed at the Battle of Aughrim in 1691. Williamite War Dillon' ...

, of the

Irish Brigade (France) The Irish Brigade (, ) was a brigade in the French Royal Army (1652–1830), French Royal Army composed of Irish exiles, led by Justin McCarthy, Viscount Mountcashel, Lord Mountcashel. It was formed in May 1690 when five Jacobitism, Jacobite r ...

, he had been created a colonel at the age of 16.http://www.rhums-dillon.com/ Dillons Rum website On returning to his home from the war, he married a rich widow, named Louise. Then they bought the estate, flourishing with sugar cane, and had a daughter Fanny. Dillon became a deputy, and his daughter was presented by her cousin Josephine to

Napoleon Napoleon Bonaparte ; it, Napoleone Bonaparte, ; co, Napulione Buonaparte. (born Napoleone Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French military commander and political leader who ...

. She married General Bertrand, and they both accompanied Napoleon into exile on

Elba Elba ( it, isola d'Elba, ; la, Ilva) is a Mediterranean island in Tuscany, Italy, from the coastal town of Piombino on the Italian mainland, and the largest island of the Tuscan Archipelago. It is also part of the Arcipelago Toscano National ...

and

St Helena Saint Helena () is a British overseas territory located in the South Atlantic Ocean. It is a remote volcanic tropical island west of the coast of south-western Africa, and east of Rio de Janeiro in South America. It is one of three constitu ...

. On returning to the Dillon Plantation, she campaigned against slavery.

Process

There are ten varieties of sugar cane used by Dillon. The cane is grown for two years and when harvested the sugar is extracted over a period of 2 to 3 days. Speed is essential. The saying goes "the cane should have its feet in the earth and its head in the mill" The cane is crushed three times to release the juice by a steam engine driven mill. Water is added and the juice is allowed to ferment- it is again milled to crush the sugar, and fermentation starts. The residue cane is used to fire the boilers that provide the steam. The distillation is a slow process, in columns heated to , producing an alcohol of 65%. It rests for five months then is reduced and bottled at 50% to 55%.

References

External links

Official website
Martinican culture Economy of Martinique Rums Distilleries Drink companies of France {{Distilled-beverage-stub

History

Process

See also

References

External links