Project

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 (...)

Originating in the Pacific, sugar cane laid its roots on Polynesian lands around 300 AD. It acclimatised particularly well to the atmospheric conditions in the Polynesian islands and was cultivated for its sweet juice used as an excipient for ‘Ra’au Tahiti’ (traditional medicine) and for the taste of the plant’s stalk, which is still chewed by many today.
The expansion of sugar cane began in the 18th Century when Louis Antoine de Bougainville and James Cook discovered the cane during their (...)

The sugar cane is grown in the hills of Tahiti and the fertile valleys of Taha’a. It thrives in natural unspoilt surroundings enjoying optimum sunshine and an abundant supply of water.
The first Mana’o sugar cane was planted on the Toahotu plateau situated on the Peninsula of Tahiti. These lands, which had been preserved from intensive farming, were an essential factor in the setting up of an organic farming project. Opposite the lagoon in the fresh air of the plateau, the cane thrives on (...)