Unique volcanic terroir. Exceptional rhums.
The aromas of Depaz rum tell of Martinique’s history. The sugarcane used to make Depaz rum is grown in an area unique to Martinique: the Mount Pelée volcano.
Depaz Cuvée de la Montagne 45°
The result of unique expertise, Depaz Cuvée de la Montagne is made exclusively with sugar cane harvested at the foot of the Mount Pelée volcano.
After a long fermentation process, the rum is slowly reduced, giving it its balance and roundness.
Depaz Vintage 2002 45°
This 2002 vintage has been aged in small oak barrels for at least 11 years. The result is a unique aromatic richness.
Depaz Single Cask 2003 45°
Made from the 2003 vintage, this rum has been aged in oak barrels for at least eleven years. Each bottle comes from a single cask selected by the Cellar Master.
Depaz Cuvée Prestige XO 45°
Depaz Cuvée Prestige is a blend of rums aged in selected small oak barrels for at least nine years. This refined rum offers flavours typical of the Depaz terroir: a perfectly balanced harmony of fruity and mineral notes.
Depaz Vieux Plantation 45°
Depaz Plantation has been aged in oak barrels for at least three years. This characterful rum can be enjoyed perfectly neat in a balloon glass, warmed in the palm of your hand.
Depaz XO Grande Réserve 45°
Depaz Grande Réserve XO is a blend of rum, matured for between 8 and 10 years. An exceptional rum that develops rich yet balanced notes on the palate. Perfect as an after-dinner digestif, served with cigars or fresh coffee.
Depaz Port Cask Finish 45°
Depaz Port Cask Finish aged rum is matured in specially selected small oak barrels for a minimum of eight years. It then matures for a further eleven months in port casks, which provide rich aromas of figs and stewed fruit.
Depaz VSOP 45°
Depaz Réserve Spéciale VSOP is a unique blend of rum that has been aged in specially selected small oak barrels for a minimum of seven years. It is pleasantly rounded with a long finish.
Depaz Cuvée Papao 48°
This unique white rum comes from the Papao plot, harvested on the Caribbean coast in Saint Pierre in 2019. There, in the heart of the volcanic ground of Depaz, blue sugar cane stalks are grown which are full of sugar. This richness, associated with a slow and fractional reduction, helps to produce a rich, powerful rum.