MC_SAVANNA__1.pdf

Transcript

1. Savanna reveals Reunion Island
2. The Reunion Island METIS
3. Reunion Island Intense, unmatched & magical
4. Reunion, a tropical island with incredible traditions and cultural mix listed as a world heritage site for 15 years On the island, tropical nature offers a unique spectacle as intense as it is grandiose. Savanna rums have always drawn their singularities from what the island has that is most rare, exceptional and wild
5. Reunion, a tropical island with vibrant traditions and cultural mix The island, located at the crossroads of civilizations bordering the Indian Ocean, has been deeply influenced by the history of its population composed of Europeans, Africans, Arabs, Indians and Asians. Mélanz Nasyon, population of Reunion is a unique melting pot, fruit of miscegenation Creole food is an amazing fusion mixing all origins, revealing exquisite flavors. Savanna rums, a rich, complex and different aromatic palette, inspired by this unique terroir
6. RUM IN LA REUNION In Réunion Island, the rum-making tradition based on molasses has been preserved. Today, it accounts for 99% of the rum volume produced on the island. 5 YO
7. SAVANNA The story of SAVANNA LE MUST
8. 1992 The major relocation to Bois Rouge 1999 First distillation of Grand Arome in Savalle Column 2006 First distillation of High Ester (HERR) in a pot still Savanna in a few key dates Savanna in a few key dates 1820 Creation of the sugar estate at Savanna Saint Paul 1870 A new distillery was established, the ancestor of the current one 1895 a still 2 vats 7 fermentation tanks 2 hand pumps 1950 Modernization of the distillery, of enamelled tanks to preserve the rum's original flavor 1982 Creation of a light rum distillation workshop for export, development of rum-making technology 2023 New potstill 2024 New copper column
10. Rums inspired by the richness of Reunion Island, for the initiated and the hedonists From cocktail rums to aged rums A selection of characterful white rums for mixology A range of original aromatic notes for bartenders Cocktails at Savanna in flagship establishments in Paris: Danico, 1802, Bisous ...
11. Savanna Métis Versatile rum for cocktails and much more Molasses rum matured 6/8 months in french oak vats blended with molasses rum aged 4 years in ex cognac casks Fruity, on banana notes, with a smooth roundness, and subtle hints of vanilla. "METIS is inspired by the past, when white rums in ship holds absorbed spice notes and color from the rolling journey to Europe." Thierry Grondin, Master Blender
12. RUM PRODUCTION PROCESS
13. MOLASSES The molasses rum, known as “traditional” rum originates from a process that yields both sugar and spirits Freshly squeezed sugarcane juice is heated to extract the crystals, resulting in sugar. With heating, the water remaining after crystalization evaporates, leaving behind a solid residue through centrifugation : molasses. Molasses is a dark syrup that retains a high sugar content, and may have an aroma reminiscent of licorice.
14. This co-product of the sugar (viscous brown / black liquid obtained after centrifugation of the crystallizable sugar) contains : . 45% by weight of fermentable sugars (mainly sucrose) . 15% by weight of water . 40% by weight of “non-sugar” → primary component of rum flavors (licorice, caramel, chocolate, spicy, floral, etc.) COMPOSITION
15. Premium aged Rums inspired by Reunion Island ... and by deliberate decisions and choices, fully embraced Molasses rums A cellar next to the Ocean, in the hottest and wettest area French oak only 420l casks, ex cognac, as old as possible
16. Savanna 5 YO The soul of Savanna Molasses rum aged 5 to 6 years in the tropics in ex cognac casks Perfect balance between fruitiness, vibrancy, and oak "Both affordable and complex, it delivers deep emotions. On tasting, the fruits and oak shine through from the nose to the long, intense finish." Thierry Grondin, Master Blender
17. Finest selection of very old rums A rich fusion of Traditional and Grand Arôme old rums, deep in Savanna's tropical cellars SAVANNA LE MUST
18. Savanna Distillery, 150 years of experience and high strictness A recognized original production Great rums, 100% natural, without any additive The plurality of Savanna rums production Reunion rum which is exported to the largest number of territories The choice of a selective retail and Horeca distrib. only The smallest cellar of local distilleries ART OF RUM
19. Savanna Distillery 150 years of heritage An expert, creative, bold and passionate team, always inspired by the wild and unique character of Reunion Island
20. Creating, innovating, and surprising have always been the guiding principles at Savanna. Art of Rum by Yann Le Gall
21. Masterpiece of Tropicality Art of Rum by Yann Le Gall
22. Art of Rum by Yann Le Gall Masterpiece of Tropicality
23. Art of Rum by Yann Le Gall THE ART OF RUM IS ALL ABOUT CREATION Art of Rum project highlights the talent of contemporary artists from La Réunion, matching their creativity with master blender Thierry Grondin inspiration
24. Savanna Distillery, 150 years of experience and high strictness Tools and controlled production techniques Controlled fermentation processes, from 1 day to 15 days long Savanna today reveal the character of its rums thanks to: A Stainless still column paired with C20 concentration column A Copper column APot still revealing rare aromas L’Absolu 2024
26. Savanna Distillery 150 years of heritage A unique tropical aging cellar, on the edge of the Indian Ocean ART OF RUM
27. Choice of barrels and casks Impact of the climate The influence of aging A CRUCIAL STEP A crucial step that will significantly influence and create the aromatic palette of the rum. By resting in oak barrels, the rum enriches and softens, imbibing the characteristics of the wood.
28. Savanna “CHAI HUMIDE” the Savanna most humid cellar back to the Indian Ocean
29. L’Absolu showcases the unique expertise of our distillery in blending rare rums. With L'Absolu, master blender Thierry Grondin unleashes his personal inspiration, hand-selecting each barrel freely and without reservation, from among the oldest and most original rums in our cellar. With each release, he imagines, composes, and creates with intention, bringing to life a unique fusion of our oldest vintages. In his pursuit of the absolute, he offers us an exclusive experience. Give full freedom to creativity L’ABSOLU 2024
30. BLENDED RHUM FROM 8 TO 16 YO TRADITIONNAL S - ex COGNAC CASKS TRADITIONNAL C20 - ex MUSCATEL CASKS HERR - ex COGNAC CASK L’ABSOLU 2024
31. Rums inspired by the richness of Reunion Island, for the initiated and the hedonists Limited series and single casks with unique and authentic flavors Original distillates, unique or rare casks and surprising blends are bottled in limited series for the most passionate. TRAD G
32. Savanna pushes the boundaries with high esters
33. Savanna TRAD G Traditional white rum 2023 LIMITED EDITION Fermentation : 6 days Congeners : 485g / HLAP Esters : 284g / HLAP Mélasse : Bois Rouge 2023 Bottles : 4000 BATCH N° TG.04.22 69%
34. LONTAN 57.5 R U M G R A N D A R O M E Fermentation longue 6 jours Esters : 701g / HLAP Récolte : Bois Rouge 2021 Batch : L.03.21 Iconic and unique, combining long molasses fermentation and distillation in a copper column
35. GRAND ARÔME ET HIGH ESTER, DIFFERENCES? GRAND ARÔME (TRADITION FRANÇAISE) HIGH ESTER (TRADITION ANGLAISE, HEAVYRUM) 800g/HAP de non-alcool dont 500g/HAP d’esters (Acétate d’éthyle) Long fermentation and distillation on copper column French producers: Galion in Martinique (spontaneous fermentations) and Savanna in Reunion no official definition exception of la Jamaïque, The rum ether Act, 1935/IG Jamaica rum) 200 to 1600g/PAH of esters max. (qualitative profile more complex than the great aroma) Long spontaneous fermentation and distillation in a copper still Several producers: Hampden, Long Pond, New Yarmouth (Jamaica), Foursquare (Barbados), Mohba (South Africa, particularity: pure cane juice), Savanna in Reunion Notes: fruité, olive, balsamique, pâtissier, … Notes: fruité exacerbé (fruits exotiques), poivré, …
36. Les arômes issus de la fermentation sont appelés les arômes fermentaires et constituent la composante secondaire de l’arôme du rhum acétate