TASTING NOTE

Nose: Aromas of fresh minty cane and exotic fruits.

Palate: Clean and smooth, menthol notes, exotic fruits (banana, passion fruit).

Finish: Notes of licorice and star anise.

THE BRAND

Manutea is a rum made from pure sugarcane juice, produced in Polynesia at the Manutea Tahiti distillery. It was the first Oceanic civilizations to import sugarcane to the various Pacific islands. This original cane, from Papua New Guinea known as O'Tahiti, was taken up by various English and French settlers, to be planted on Mauritius and even Jamaica. During the first half of the 19th century, it was the main variety cultivated around the globe, replaced over time by hybrid varieties. However, it is still cultivated for Manutea's needs on the volcanic soil of the island of Tahaa, in Utuone and Pueheru. The Manutea Tahiti company began its activities in 1984 and specialized in the production of fruit liqueurs, pineapple, orange, but also ginger. In the early 90s, it produced a rum based on molasses, a method that was replaced in 2015 by the production of an agricultural rum made from pure cane juice. The varieties are therefore O'Tahiti and Ute Ute. Harvesting is done by hand, from August to October, when the cane is fully ripe. During the day, the harvest will be crushed to extract a maximum of juice, without adding water, and fermentation can begin, which lasts 36 to 48 hours. It is then aboard small boats that this liquid will be transported from Tahaa to Moorea, where a Holstein copper rectification column has been erected since 2006. The distillate produced has an alcohol concentration of between 80 and 85%. The rum will then spend several months in aeration and brewing tanks, where it will also be very slowly diluted using extremely pure water, naturally filtered through a thick layer of basalt from Mount Rotui. Annual production of pure alcohol is estimated at around 200,000 liters.