Today, PLANTATION rums and their highly recognizable raffia-wrapped bottles are an integral part of every shelf and every renowned bar in the world.
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Through originality and quality, the PLANTATION range has won the hearts of rum lovers all over the world. It has been a long road to get here, originating in the tropics: For many years, the house of MAISON FERRAND had cultivated good relationships with the best rum distilleries in the Caribbean and around the world.
It all began when these distilleries bought the FERRAND barrels that had previously been used to mature cognac. The rum was refined in these barrels. This collaboration gave Alexandre Gabriel the ingenious idea of reviving a centuries-old tradition: First ageing the rum in the tropics before placing it in French oak barrels in Cognac, France, for a second ageing. He liked the results so much that he decided to launch these exceptional rums on the market. The PLANTATION series was born.
The brand previously known as Plantation Rum is renamed Planteray Rum - a significant move that reflects an awareness of historical context and cultural sensitivity. The decision by Maison Ferrand, the French company behind the brand, comes in the context of a global examination of colonial terminology and demonstrates a desire to show respect for the history and origins of the product.
With the new naming, Planteray Rum emphasizes the link to sustainable cultivation, artisanal production and regional identity, without perpetuating historical terminology that could be loaded or misleading. This change not only marks a new phase for the brand, but also demonstrates the industry's willingness to take responsibility and consciously engage with its own history.
Planteray Rum (formerly Plantation Rum) is actively committed to sustainable production methods in order to minimize its environmental footprint. A key element of this strategy is the reuse of production waste: Residues from distillation, such as molasses residues or pomace, are reused in agricultural cycles - for example as natural fertilizer or animal feed.
The company also works closely with local producers to promote sustainable cultivation methods. These include not using chemical pesticides, maintaining healthy soils and supporting biodiversity in the sugar cane fields. This commitment shows that high-quality rum and responsible agriculture can go hand in hand - an approach that protects both the environment and the quality of the products in the long term.
This technique is called "double ageing" and has become a real trademark for PLANTATION. In their countries of origin, the rums are distilled and aged according to the traditional production methods used there. This allows them to
"terroir" impressively. In the tropics, ex-bourbon barrels are generally used for ageing: a process that gives the spirits their special personality. In the Caribbean climate, the rums can be aged for several years in old tropical barrels.
in old cellars warmed by the tropical sun to develop their full and intense aromas. Around 7% evaporates naturally each year. An important process that accelerates the maturing process and supports the full development of the subtle, exotic aromas and flavor nuances.
Plantation Pineapple is a flavored rum with a unique history and depth of flavor. It was developed in collaboration with renowned cocktail historian David Wondrich, who researched historical recipes and techniques from the 19th century to create a product that is both authentic and modern. The result is a spiced spirit with a natural pineapple aroma, which is a winner both on its own and in cocktails.
The production follows a complex process: Fresh pineapple peel is macerated in Plantation Original Dark, while the pulp is separately infused in Plantation 3 Stars and then re-distilled together. This double infusion creates a complex, tropical-fruity profile that echoes the flavors of classic rum cocktails while paying homage to the bartending traditions of the past.
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