Plantation Guyana 2005 (70cl, 45.0%)



Plantation Guyana is the only rum in the Plantation range to have sugar cane syrup as its raw material. From a long fermentation, then distilled in a Charente alambic pot still and finally aged in bourbon casks a fine balance is earned. Bottled at 45% it’s a “masterpiece of harmony and power” according to Paul Pacult in the Spirit Journal (April 2015)

Maison Ferrand is the result of the encounter in 1989 between Alexandre Gabriel and one of the oldest winegrowing families in the Cognac region. Alexandre Gabriel’s intention was to breathe new life into the Ferrand cognacs and make it the world’s best cognac. He wanted to maintain age-old, craft-based production methods which were worlds apart from mass production techniques, and sought to bring back to market the true expression of Grande Champagne’s – known as Cognac’s finest region – great terroir.

It is around these core values of authenticity and character that Maison Ferrand built up its business, first with cognac, then with other distinctive fine spirits such as gin whose particular character is based on a unique production method, and our rums which are matured using a very special technique.

Nowadays, Maison Ferrand is a highly regarded company that distributes its fine spirits in more than 40 countries, in some of the world’s most prestigious outlets. Maison Ferrand draws on a dynamic team of people who nurture a passionate interest in what they do.

In France

The Company’s head office and production facility is located amid the vineyards of Charente, in the 18th century Château de Bonbonnet in Ars. Maison Ferrand has made considerable investments to meet its exacting quality requirements and support its expansion: its production facility is one of the most efficient in the region and includes an ultramodern blending hall which was unveiled in 2004.

Maison Ferrand also co-owns Logis d’Angeac, a 100-hectare (247-acre) vineyard in the heart of Grande Champagne, which features a distillery that dates back to 1776.

In addition to its head office in Ars,Maison Ferrand also has an office in Viroflay, in the Paris region.

  • Origin : Guyana
  • Raw material : Molasses
  • Fermentation : One week
  • Distillation : 2005, pot still
  • Tropical ageing : 7 years in Bourbon cask, Guyana
  • Continental ageing, elevage : 2 years in Pierre Ferrand cask, Château de Bonbonnet, France

"I like the toastiness of the initial aroma as well as the saline/see breeze quality of it; secondary whiffs pick up faint hints of dried sage, new leather, dried flowers, sea salt, dark caramel. Entry is lusciously sweet, honeyed, brown sugar-like, intense; mid-palate turns spicy, tangy, rich in texture, more bittersweet than sweet, beany (cocoa). Extra-long finish, a touch grapy/raisiny, dark chocolate-like. Perfect alcohol level for dark rum, which ensures grip and structural substance. To my way of thinking, a master piece of harmony and power."

Paul Pacult ★★★★ Highly Recommended.

The label refers to the Anglican Saint-Georges cathedral from the Colonial era. The frieze shows a war bonnet, symbol of the indigenous population of the country and still present on the coat of arms of Guyana

Cigar recommendations from Jean-Marie Cornec (Chairman of the jury of Rum Fest Awards, France, Chairman of several rum tasting and cigar clubs)

  • Pairing Similarity (soft) Dominican Republic Davidoff – Millenium blend – Churchill
  • Pairing Similarity (soft) Mexico Santa Clara – Oscuro – Robusto
  • Pairing Opposites (strong) Nicaragua Pitbull – Carlito
  • Pairing Complementary Cuba Hoyo de Monterrey – Epicure N°2 – Robusto

British Guyana may well be located in South America, but its soul belongs to the Caribbean. The Dutch were the first to colonize this country, but the history of rum began with the arrival of the English. The country has been harvesting sugar cane since the 16th century and by the 18th century, no fewer than 384 distilleries could be counted throughout the country. It is one of the largest sugar suppliers to the British throne. The local ugar crop has always been known as Demerara Sugar. The rums are identified by initials still used today: AN Albion or PM for Port Morant.

In 1971, the distilleries are merged and re-grouped into three entities. Today, only Diamond Distillery remains and showcases the various pot stills gathered and named after the old distilleries that once dotted the land. Many are true museum pieces!

Rums of Guyana are heavy and laden with aromatic essence. Distillation often calls for 'retorts', a strange appendage that acts as a still tray. The use of pot stills and these 'retorts' bring robust flavor to the Demerara rums.


Catégorie: Guyana, Plantation, Rum

Types de produits: Other Spirits