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Manutea Rum: Authentic Polynesian Agricultural Rum
Manutea is a Polynesian agricultural rum made from the pure juice of the historic O'Tahiti sugarcane, cultivated on the volcanic soils of Tahaa, particularly in Utuone and Pueheru. Long ago introduced from Papua New Guinea by Oceanic civilizations, this variety, combined with Ute Ute, forms the core of Manutea's identity. Harvesting is done by hand between August and October, at full maturity, to extract a concentrated juice without any added water. The freshly pressed juice quickly begins fermentation, which lasts 36 to 48 hours. This time allows the yeasts to develop a rich and balanced aromatic base, reflecting the purity of the Polynesian terroir. Once fermented, the cane wine is transported by small boats to Moorea, where since 2006 a Holstein copper rectification column has taken over for distillation. The distillate comes out at a high concentration, between 80 and 85%, revealing power and character. After distillation, Manutea rum rests for several months in aeration and brewing tanks. It is there that it is slowly adjusted: a controlled dilution is carried out with exceptionally pure water, naturally filtered through the thick basalt layer of Mount Rotui. This gradual process allows the alcohol to be tempered while maintaining the aromatic intensity, offering a clean and elegant expression. Manutea represents an artisanal approach rooted in Oceanic heritage and modern precision. With an annual production of approximately 200,000 liters of pure alcohol, this rum embodies the meeting of tradition, volcanic terroir, and careful manufacturing, to deliver an authentic Polynesian experience with each tasting.
4 products