Masterclasses – Saturday 12 April 2025

13h00

Rum for dummies

By Laurent Cuvier, As a freelance journalist, blogger, taster, podcaster, judge and rum traveller, he is constantly honing his rum expertise and sharing it with others.

How do you find your way around the vast and varied world of rum? To help you get to grips with the basics, Laurent takes you on an exploration of the different stages in the production of rum, from the choice of raw materials through to ageing. Definitions, classifications and mistakes to avoid – it’s all here!

14h30 – NEW GROVE

For the Future. From 1838. When tradition and renewal come together.

ByYannick Noel, Rum business unit & Exports and Florence Harel, Rum brand & marketing

New Grove Distillery (Grays) is regarded as the pioneer of distillation in Mauritius. With over 200 years of history, the distillery, as its name suggests, celebrates renewal. At New Grove Distillery, we make single estate rums using a sustainable process. We own and control the entire 5-stage production process. The ‘field to glass’ approach ensures greater visibility and traceability.

To taste: Mauricia L’Intendance, Mauricia Heritage, New Grove 10YO, New Grove Emotion 1969.

15h30 – BOLOGNE

Fermentation: creations, improvements and meeting the environmental challenge

By François-Xavier Sobczak, Bologne’s cellar master has a rich and varied experience in the world of spirits. Having travelled the world of calvados, whisky and other rums, he joins the Bologne team, bringing his creative and daring vision.

The richness of Bologna products is based not only on the natural elements of our farmland, but also on technical and human choices designed to extract excellence. This year, we invite you once again to plunge into the heart of our fermentation workshops, where diversification comes to life. Through the creation of new identities and the enrichment of sensory profiles, you will discover how science and an ounce of audacity attempt to control natural hazards to guarantee our quality standards.

Tasting: Black Cane destructured, Experimental, original…

16h30 – MATACUY

Rum at high altitude

By Haresh Bhojwani, head of distillation and founder of Destileria Andina. Initially an international lawyer specialising in biodiversity issues, he now heads a small, passionate team whose mission is to revive the disappearing art of sugarcane distillation in the highlands.

Tucked away in the heart of the Sacred Valley of the Incas, halfway between the Inca capital Cusco and Machu Picchu, you’ll find Destileria Andina. It is certainly one of the highest distilleries in the world, operating at an altitude of 2,800 metres, sourcing its supplies from growers who have adapted certain varieties of cane to these dizzying heights.

Haresh Bhojwani has selected two varieties which he distils and bottles separately in the first two rums of the Salqa brand. At the same time, Destileria Andina has launched Matacuy, a medicinal liqueur, after fruitful and lengthy research in a region whose thousand-year-old culinary traditions now inspire one of the most dynamic gastronomic scenes.