Saint Lucian Rum

Saint Lucia had a scatter of small distilleries until the twentieth century consolidated them into one operation in the Roseau Valley, which now makes the island's rum from imported molasses alongside some local cane, using both pot and column stills. The range runs from white overproof through aged expressions, and the distillery's Chairman's Reserve line has drawn serious attention from rum drinkers abroad. Alongside it sits the local habit of spiced infusions: bottles of rum with cinnamon, bay, cloves and fruit steeping in them stand on the counter of every rum shop and are poured by the shot.

What you actually see

• The Roseau distillery - the island's single producer, in the banana valley.
• Pot and column stills - both used in the blends.
• The aged expressions - the range that built the international reputation.
• Spiced infusions - bottles of steeping rum on every rum shop counter.

When to go

Year-round. Distillery tours run on weekdays and generally need booking. Rum is far cheaper in supermarkets than at the airport or in resort shops.

Honest expectations

Much of the molasses is imported rather than from Saint Lucian cane, which the marketing does not emphasise. The distillery tour is short and brand-focused. Overproof white rum is around 75 per cent in some bottlings and catches visitors out badly. Spiced infusions vary wildly in strength.

Nearby

The Roseau Valley is inland from Marigot Bay; Castries is twenty minutes north.