Dillon

The company's origins are historically linked to an old habitation sucrière in the Fort-de-France area; the Maison has documented roots dating back to the 18th century and the official site indicates the house's activity from 1779. During the 20th century the site shifted from a sugar operation to the production of rhum agricoles. The distillery has been acquired over time by industry groups (the brand's commercial history is also connected to Bardinet and later the La Martiniquaise group). In 2006 on-site distillation was suspended and Dillon's distillation column was transferred to the Depaz distillery for production; the rhums continue to be aged and stored in Dillon's historic facilities in Fort-de-France.

To highlight Martinican terroir and the quality of the cane's "pur jus": the Maison follows the AOC Martinique specification for its rhum agricoles and states environmental commitments such as reducing water consumption, limiting chemical inputs and recycling cane residues.

Martinique (French overseas region), with raw materials coming mainly from the northern side of the island (areas around Basse-Pointe) and the historic headquarters in Fort-de-France.

Production according to the rhum agricole AOC Martinique specification: use of fresh sugarcane juice, immediate pressing after harvest and distillation. Distillation takes place in a column; Dillon's historic column was transferred to the Depaz distillery in 2006, while aging operations and the cellars remain at Dillon's historic site.

Column distillation typical of rhum agricole; Dillon's historic column was transferred to the Depaz distillery for production after 2006.

Aging carried out in the Maison's historic cellars in Fort-de-France; sources do not specify detailed types of casks.