Guadeloupe’s rum production is different from its Martiniquan counterpart as the distilleries of Guadeloupe are generally not as large and a higher proportion are family owned. Unlike Martinique, Guadeloupe does not have “appellation d’origine contrôlée” (term of controlled origin) despite the sugar industry remaining extremely important on the island where both agricultural and industrial rums are produced in equal quanitites. Rums here are sweeter, more brut and unrefined than those from Martinique. As for Marie-Galante, rums on this island are manufactured on a small scale and their alcohol levels rise to up to 59 %.
'Rhum Agricole' production involves crushing sugarcane through a press, which subsequently results in the formation of a compact biomass called 'bagasse'. This is later placed in a grinder composed of three cylinders in order to ensure a tough grinding to extract a maximum of juice (vesou). The remaining bagasse is used for fuel and ensures the necessary energy for the process of fabrication. Sugarcane must be ground less than 36 hours after it has been cut. Agricultural rum derives from the direct and continuous distillery of this vesou in so called “column stills”, during which process its sugar is transformed into alcohol. Vesou is placed into fermentation tanks for a period of 36 to 48 hours, which results in a kind of wine called “grappe”. A ton of sugarcane is enough to produce approximately 100 litres of 55° agricultural rum.