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Sign over the path leading back to the main entrance from the distillery. March 2016.
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Pieces of machine cut cane left after the daily crushing was finished.
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Discarded cane crushing wheels in the tropical sun.
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The chain has a rod that carries the cane to the cane cutter at 600 RPM, which grinds (it). The small pieces are directed toward the mills.
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View from the roof of the furnace at Rhumerie Damoiseau. Note the long pipe carrying distilled spirit safely away from the furnace and stills to the holding area. March 2016.
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The roof over the fermentation tanks was being repaired, affording an unusual look into them from above.
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To separate cane juice to alcohol, one heats the vesou (fermented sugarcane wine). So the alcohol becomes a gas, it is concentrated at the top of the column and arrives at the condensers. At this stage is is liquid. The waste produced is called vinasse.
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A good fermentation gives the first taste of rum. After adding yeast, the sugar is transformed into alcohol. After 24-36 hours, this fermentation gives the vesou which is pumped to the distillation column.
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Damoiseau's comments about location, sun, earth, the climate and the influence of the distillery on the island.
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Bright colors are all but required in the Caribbean, and this gentleman's T-Shirt was no exception. Taken March 2016 at the home of Hervé Damoiseau.
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Map of the two largest islands of Guadeloupe, showing location of La Moule, where Damoiseau is located.