La Societe du Rhum Barbancourt uses a double distillation method known as the Charentaise method, from the region of France where Dupre Barbancourt finds his origins. The Charentaise method is usually reserved for the very finest of cognacs.
The first stage consists of separating the cane wine from the water through heating and evaporation in the distillery columns. At this stage, a white agricultural rum known in Haiti as “Clairin” is obtained, testing at 70% by volume.
The second distillation allows to retain only the finest spirits, following Dupre Barbancourt’s rigorous guidelines of selecting only alcohols that test at 90% and above by volume, in order to ensure the tradition of producing a premium quality rum.