Dillon
Between Atlantic trade winds and sugarcane fields, Dillon turns Martinique into a concentrated ribbon of sweetness. The house’s philosophy is uncompromising: cane sugar should taste like cane sugar—pure, deep, with no artificial shortcuts.
Its cane syrup is crafted at the Sucrerie du Galion in Trinité, the island’s last operating sugar mill and a keeper of century‑old know‑how. Freshly cut cane is washed, shredded and pressed; the juice is patiently reduced, layer by layer, until an amber, silky texture and a naturally intense aromatic density emerge.
This is a cane‑sugar specialty made for precise finishing: it sweetens without masking, adds body without heaviness, and brings a warm, tropical signature to cocktails, coffee creations and pâtisserie—captured straight from field to bottle.Dillon
Between Atlantic trade winds and sugarcane fields, Dillon turns Martinique into a concentrated ribbon of sweetness. The house’s philosophy is uncompromising: cane sugar should taste like cane sugar—pure, deep, with no artificial shortcuts.
Its cane syrup is crafted at the Sucrerie du Galion in Trinité, the island’s last operating sugar mill and a keeper of century‑old know‑how. Freshly cut cane is washed, shredded and pressed; the juice is patiently reduced, layer by layer, until an amber, silky texture and a naturally intense aromatic density emerge.
This is a cane‑sugar specialty made for precise finishing: it sweetens without masking, adds body without heaviness, and brings a warm, tropical signature to cocktails, coffee creations and pâtisserie—captured straight from field to bottle.
