Savanna

The origins of production under the Savanna name date back to the late 19th century on the Savanna estate in Saint-Paul; rhum production was reorganized in the 20th century and moved in 1992 to the Bois-Rouge site (commune of Saint-André), retaining the historic name. Since 2012 the distillery has been part of the Réunionnaise du Rhum consortium. Over time Savanna has become one of the island's principal producers, recognized for the variety of its rum styles and for exports to the European Union.

A pursuit of authenticity: producing rums that express the Réunion terroir without additions (colorants or sugars), emphasizing fermentation and distillation methods designed to highlight natural aromas. The approach balances experimentation (different distillation equipment) with ageing in local tropical chais that influence the profile of the aged rums.

Island of La Réunion (Indian Ocean), production site at Bois-Rouge, commune of Saint-André; ageing takes place in local tropical chais, including the well-known Chai Humide near the ocean.

Savanna uses multiple distillation technologies (main C20 column, the historic Savalle copper column and pot stills), applying fermentations of varying duration depending on the desired expression (Grand Arôme cuvées result from prolonged fermentations). Processes cover production from cane juice (rum agricole) and from molasses (traditional rum), with bottling carried out on site.

Combined use of rectifying columns (main C20 column), the historic Savalle copper column for selected batches and pot stills for certain expressions; fermentations can be short for some white agricoles or very long for the Grand Arôme.

Ageing in wooden barrels within local tropical chais; Savanna employs different maturation approaches, including use of ex-distillate casks and cooperages of various types, and maintains some maturation cellars close to the ocean that influence the profile of the rhums vieux.