Rhum Barbancourt was established by Dupre Barbancourt in 1862 when he emigrated to Haiti from the Cognac region of France.
Rhum Barbancourt is over 150 years old and the method that Dupre Barbancourt used originally is still the same method used today.
Rhum Barbancourt has now been passed down through 4 generations. Though Dupre Barbancourt left no heir, his wife and nephew continued the company, passing it down through their family. The company is now in the hands of Thierry Gardere.
As Dupre Barbancourt originally set out to make rum as good or better than cognac, Rhum Barbancourt is double distilled just like a cognac would be.
Only locally-grown, pure sugar cane purchased directly from farmers in Haiti is used to make Rhum Barbancourt.
An average of roughly 40,000 tons of sugar cane are used per year; 240 tons daily.
Rhum Barbancourt is truly aged in limousin oak barrels.
Haiti is a country with a very rich culture with many local artisans and craftsman.Barbancourt strives to maintain that culture in their rhum. The artwork on the Estate Reserve box is actually done by Georges Remponneau, a local artist.
Estate Reserve was actually at one time reserved only for the Barbancourt family.
Pango Rhum is a dark aged rum that is actually blended with real pineapples and mangos.