Arrangé Blard is the story of a family passionate about their island and its ancestral traditions. In the 17th century on Reunion Island, an intense volcanic land in the Indian Ocean, men and women created a subtle yet powerful combination of flavors, giving birth to Rhum Arrangé*.
In 2021, the Blard family set out to create this emblematic drink from their native land. Made with respect for tradition and using fresh, local ingredients, Blard Rhums Arrangés are 100% natural and artisanal. Discover this cultural heritage and product of excellence that honors an ancestral tradition and the exceptional territory of Reunion Island, the cradle of Rhum Arrangé.
The advantage of producing our Rhums Arrangés on our island is the guaranteed freshness of all our ingredients, sourced from the four corners of the island. All our fruit is hand-picked and undergoes no handling that could damage it. The fruit retains all its flavors, which are then transferred to the rum. This requires meticulous attention to detail, as we want to preserve each piece intact, so as to bring out the fruit both visually and in taste.
Each year, the Trophée Entreprise et Territoire rewards the remarkable innovations and initiatives of Réunion’s companies. This prize is awarded to companies that have successfully implemented a dynamic, high-performance export strategy.
La Brasserie de l’Ouest was born at the end of 2020, when Juliane returned to La Réunion after studying to become an agricultural engineer.
She then decided to set up her microbrewery in her hometown of Le Port, on the very spot where her grandfather once ran a “ti boutik”. The Timouss range was born out of a desire to promote Réunion’s terroir: craft beers with the flavors of fruits, plants and spices typical of Réunion. The name “Timouss” means “little foam” in Creole, a nickname given to the beer. It’s also a nod to Anne Mousse, the first woman born on Reunion Island and considered the “grandmother” of the Reunion people.
Our production method is a cross between that of beer and that of arranged rums. First, we brew a pure malt beer using hops that complement the flavors of local produce. For each Timouss recipe, we create a specific beer base that goes best with the local fruit, plant or spice we want to highlight.
Once our beer is ready, the star ingredient is macerated for several weeks in the beer while it ferments. It will then naturally ferment and infuse its fragrance into the beer. Finally, we carry out a second fermentation in the bottle to obtain a fine sparkle.
Gold medal at Concours International de Lyon 2022 (beer category) Timouss Ipa Mangue Josée and Timouss Blanche Géranium.
Silver medal at Concours International de Lyon 2022 (Beer category) Timouss Gingembrée (ginger amber), Timouss Blonde ananas victoria and Timouss Ipa letchi.
As the capital of French gastronomy, Lyon hosts the annual International Wine, Beer and Spirits Competition. Supported by renowned partners such as Les Toques Blanches Lyonnaises, the Association des Sommeliers Lyonnais et Rhône-Alpes and the Auvergne-Rhône-Alpes region, the competition tastes thousands of products from several countries and rewards the world’s best wines, beers and spirits.
A pharmacist by trade, Jean Chatel decided to combine his knowledge of chemistry and his passion for rum to create a distillery in his father’s dispensary: the Chatel distillery. With 115 years of history behind it, the company has reinvented itself over the years, skilfully blending tradition and innovation. Alain Chatel, who has been the distillery’s manager and master blender since 1981, is passionate about Reunion’s terroir, and today honors this family tradition alongside his 2 children Julie and Erick.
For over a century, we’ve been committed to our mission of promoting Reunion’s terroir. Strongly attached to Creole culture, Alain Chatel draws inspiration from the richness of his territory to develop generous, gourmet recipes, skilfully blending the flavours of local fruits and spices with Savanna rum. Thanks to this combination of know-how and creativity, the company is now recognized for the quality of its products and its innovative strength, as demonstrated by its leading position in many market segments: liqueurs, punches, cocktails, vodkas and aniseed-flavored spirits.
At the heart of the creation process, the excellence of the raw materials – fruit and rum – is a prerequisite for the production of top-quality products. The main fruits and spices used come from Réunion Island and are carefully selected by the Master Blender.
The mission of the Concours Général Agricole is to encourage producers committed to excellence, to support the economic development of their production sectors, to make an active contribution to the training of future professionals in the sector and, more generally, to promote quality food from French agriculture and livestock farming among consumers.
Rhum arrangé caramel au beurre salé.
Bronze medalist at the Salon de l’Agriculture in Paris 2017.
Rhum arrangé caramel au beurre salé Silver medal winner at the Salon de l’agriculture in Paris 2016.
Selector and discoverer of the world’s finest rums.
Rhum arrangé Caramel beurre salé Silver medal 2015.
Rhum aromatisé coco Silver medal 2016.
Arranged rum Pineapple banana flambé
2018 Silver Medalist.
With the support of the Concours Mondial de Bruxelles, Spirits Selection has become THE international event for rewarding spirits from the four corners of the globe.
Rhum arrangé Caramel beurre salé Gold medal 2018.
Located in La Saline in western Réunion, La Part des Anges Distillation offers eaux-de-vie made from Réunion fruit, as well as artisanal rhum agricole. These come from certified organic or sustainable farming cooperatives and orchards. A conviction that rhymes with passion!
Ludovic Maufras, sons of distillers for several generations, and Céline Maufras created the first overseas fruit distillery in 2009. From the outset, the choice was made to give priority to the quality of the eaux-de-vie, in order to offer spirits with a real aromatic power obtained by working exclusively with the “code de chauffe”. Moreover, only the spontaneous natural fermentation method is used. Once this stage is complete, distillation is carried out using an elaborate keypad still. In 2010, we began marketing our products to wine merchants, delicatessens, tourist attractions and quality Réunionese restaurants.
Fruit and sugar cane are washed and pampered as they arrive.
Washing the cane allows natural, spontaneous fermentation without acidification or the addition of yeast. In this way, we preserve the typicality of the cane and the terroir.
The fruit is peeled and/or pitted before fermentation.
During fermentation, natural yeasts do their work, taking 8 days for cane and an average of 2 months for fruit.
The next stage consists of triple distillation in a single pass, with only the heating core remaining, thus isolating the methanols and toxins.
The alembic was custom-designed thanks to 7 generations of family distilling expertise.
These “coeurs de chauffe” are then matured in glass “dame jeanne” in an air-conditioned cellar for 12 months to bring roundness to the palate.
Then, by combining with distilled water, the alcohols gradually come down.
Finally, filtering and bottling, labelling and waxing by hand.
Sublim eaux-de-vie are made exclusively from fruit grown on Reunion Island. Healthy, ripe fruit is put to natural, spontaneous fermentation. After several months of fermentation, the fermented fruit is then distilled using an elaborate digital keyboard alembic that enables triple distillation. Only the toast core is kept, then left to rest for a year before marriage, filtration and bottling. Eaux-de-vie can be drunk as an aperitif or digestif, plain or in a mix, and will delight your taste buds.
Eaux-de-vie are traditionally enjoyed as digestifs, but why not shake things up a bit! Here are a few cocktail ideas.
La Victocolada
4 cl Sublim Pineapple
5 cl pineapple juice
3 cl coconut purée
1 cl coconut syrup
Le Tour des Roches
4 cl Sublim Mango
6 cl passion fruit juice
1/2 lemon, squeezed
1.5 cl cane sugar syrup
La Vie en Rose
4 cl Sublim Letchis
4 cl strawberry juice
3 cl pineapple juice
1 cl squeezed lemon
1 cl cane sugar syrup
Rhum agricole is produced in Monovarétal plots on old cane varieties (cane de bouche).
It is distilled in alembics like eaux de vie in triple distillation.
Only the heating core is kept. All these features make it unique and atypical.
This Rose cane develops fruity aromas.
The choice of offering this rum at 55%vol makes for a straightforward attack, quickly bringing out the full roundness of the sugar and leaving a long finish.
Enjoy on its own or in a mix, as an aperitif or after-dinner drink.
Ranked among the 7 Rhums agricole to drink at least once in your life by Mat Alexandre ( Gault & Millot 2023 article )
Cocktail idea:
Le Zoréol
4 cl Sublim Cane 55%vol
A few raspberries
4 slices ginger
1/2 lemon, squeezed
1 spoonful cane sugar
TOP RUM and TOP SPIRIT international competition
Selector and discoverer of the world’s finest rums
