| Alcohol content | 50° |
|---|---|
| Colour | A Clear and crystalline robe |
| Nose | A relatively warm nose, dominated by aromas of fresh sugar cane and white flowers and fruits such as pear and lychee. |
| Palate | A smooth, slightly rich entry on the palate with an abundant presence of sugar cane. |
| Final | A finish with beautiful length marked by long-lasting aroma |
High quality pure sugar cane rum has never been produced in French Polynesia before. This absence of availability is the inspiration for the project to re-establish the production of sugar cane and high quality rum.
It took nearly 6 years to research and identify different ancestral varieties of sugar cane and to resume the cultivation of cane on previously untapped earth.
At the same time, the company Avatea, based in Paea, Tahiti, offered the project an essential tool, a discontinuous pot still and priceless know-how in the form of their twenty-year experience in the distillation of spirits.
Mana’o Tahiti is the fruit of many years’ labour. The name in the Tahitian language means “to think”, “to remember” and is a resounding tribute to this exceptional cane sugar.
Mana’o is a ‘first press’, a pure sugar cane rum, meaning it is obtained by crushing sugar cane in a single operation. The juice acquired is fermented on site before being distilled in Tahiti. Today only one 50° white rum is available, but a quantity of the production is already ageing in French oak barrels in order to produce aged dark rums for the years to come.
Mana’o Tahiti cane is harvested by hand in the morning in cooler temperatures and then transferred directly to the mill.
The cane is first selected and cut before being crushed in a single operation without the addition of water. The cane juice is then filtered and stocked in a fermentation vat.
One of the important stages consists in mixing organic yeast with sugar cane juice to initiate the transformation process of sugars to alcohol. 48 hours later a sugar cane wine with a 5% alcohol content is obtained.
The sugar cane wine is then sent by schooner to Paea to be distilled in a discontinuous pot still. Only the ‘cœur de chauffe’ or ‘heart’ is retained. The rum then has more than 89° alcohol content and is gradually reduced thus guaranteeing an aroma of optimum quality.
Visit our photo gallery to see our teams, the sugar cane and the equipment used to make Mana’o Tahiti Rum
Press reviews, events, developments, latest news about Mana’o Rum
After its beginnings more than 3 years ago, the Mana’o project has given birth to the first bottles of Polynesian pure sugar cane rum. As a purely local creation, produced from sugar cane from Taha’a, the first premium rum from the Fenua is a particularly attractive product both in terms of taste and value for money...
Advertorial in the Air Tahiti in flight magazine.
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Enjoy a range of cocktails specially concocted for Mana’o Rum.
Download our cocktail recipe sheets in PDF file format.
| 4 cl | Mana’o Rum |
|---|---|
| 1/2 | Lime |
| 0.5 | Vanilla pod from Taha’a |
| 2 | Spoonfuls of brown sugar |
Decoration : ½ vanilla pod- slice of lemon.
NB : Serve ice separately
Use the contact form below to ask any questions you may have relating to the brand, the product or its distribution.
BP 14175 98701 Arue
Tahiti - French Polynesia
Tel +689 40 46 35 00
Fax +689 40 42 14 47
