Longueteau

The Longueteau estate began as a sugarcane processing business at the end of the 19th century: according to official information the family started production in 1895 by converting a small sucrerie into a rhum agricole production facility. Management has remained in the family for generations, with later technical and commercial developments, opening to tourism and expansion of the ranges (Classique, Harmonie, Genesis, Parcellaires collections, etc.).

Strong focus on connection to the land and careful agricultural practices: the house aims to express the identity of the cane through its own harvests, parcel constraints and an approach that favors the freshness of the raw material and the expression of terroir.

Domaine du Marquisat de Sainte‑Marie, Capesterre‑Belle‑Eau (island of Basse‑Terre), Guadeloupe. Volcanic/silty soils divided into parcels that influence aromatic profiles.

Integrated production: the domain's 12 parcels supply the cane, which is processed rapidly (milling within a few hours of harvest). A 'créole' column built on Savalle plates is used; distillations range between 72° and 78° and include both wide cuts (assemblages) and 'brut de colonne' formulas bottled without reduction. Some rhums are finished/aged in stainless tanks and in wooden barrels (including ex‑Cognac barrels) and in foudres.

Créole column built on Savalle plates; distillations around 72°–78°; also production of 'brut de colonne' bottled without reduction.

Finishing in stainless steel tanks for some rests and aging in wooden barrels; use of ex‑Cognac barrels and foudres for specific collections; some cuvées bottled at natural cask strength.