Introduced in the 17th century in Guadeloupe, sugarcane is grown on more than 5000 hectares for the manufacture of rum. The harvest of the cane begins in January and continues until the month of June. Indeed, this stage takes place during the most sunny period of the year in Guadeloupe in order to extract the best properties of the plant. Sugarcane maturing between 10 and 12 months, only one harvest is carried out each year. After the freshly cut canes are crushed, fermentation and then distillation operates.

The particularly pleasant climatic conditions of the island (heat and humidity) combined with the true knowledge of the local producers, give the agricultural rum of Guadeloupe the reputation of being one of the best in the world. Developed from two cane varieties on the island, the Blue Cane and the Red Cane, the Arawak white Rum is very typical : suave, raw and toned. Theses characteristics are the guarantee of a high quality rum.