Planteray
Between Barbados and Trinidad, Planteray frames rum as a voyage where terroir meets cask craft. In Barbados, production at Stade’s West Indies Rum Distillery—founded in 1893—leans on column stills and a gallery of historic pot stills, turning molasses (and sometimes cane juice) into spirits with clean structure and seaside spice.
The signature is double ageing: tropical maturation at origin (often in ex‑bourbon), followed by continental élevage in France, frequently in Ferrand cognac casks. Since 1999, blender Alexandre Gabriel has used this dialogue of climates to layer toasted oak, vanilla and tannin over tropical fruit and, where appropriate, a lift of esters.
Trinidad often brings darker, mint‑leaning depth, Barbados a rounded elegance—together made for serious classics: a Daiquiri turns silkier, and a Mai Tai gains backbone without sacrificing balance.Planteray
Between Barbados and Trinidad, Planteray frames rum as a voyage where terroir meets cask craft. In Barbados, production at Stade’s West Indies Rum Distillery—founded in 1893—leans on column stills and a gallery of historic pot stills, turning molasses (and sometimes cane juice) into spirits with clean structure and seaside spice.
The signature is double ageing: tropical maturation at origin (often in ex‑bourbon), followed by continental élevage in France, frequently in Ferrand cognac casks. Since 1999, blender Alexandre Gabriel has used this dialogue of climates to layer toasted oak, vanilla and tannin over tropical fruit and, where appropriate, a lift of esters.
Trinidad often brings darker, mint‑leaning depth, Barbados a rounded elegance—together made for serious classics: a Daiquiri turns silkier, and a Mai Tai gains backbone without sacrificing balance.
