Molasses, Organic cane juice or Brown sugar is used for our white rum, Rum Agricole and Flavoured rum. Molasses and Brown sugar are diluted with water then heat pasteurised. Cane juice is heat pasteurised as it is. Each is cooled.

The SAKE yeasts are added to prepared ingredients and its fermentation starts. The fermentation period for most rums last a couple of days. In the case of AOHARA rum, it takes several weeks. Yeasts feeds on sugarcane sugar and produces alcohol, carbon dioxides, various acids and aromas. Sake yeast is resistant to cold, so it continues to ferment even when the rum wash temperature drops below 10°C in winter.

After a few weeks, when the rum wash has fermented 6-7% abv, it is distilled in the 300 litter small still. This big performance still produces 75% abv rum in one run.

We decide the HEAD, HEART and TAIL cut points based on its taste and aroma. The HEART will be the raw rum of the AOHARA rum that you will drink.