In Mauritius, Indian Ocean, there is the Chamarel distillery, nestled in sugar cane fields on a hill 300 meters above the sea on the south-west coast of the island.
A recent project, dated 2008, of the Couacaud family, which created a cutting-edge micro-distillery with a visitor's center and a renowned restaurant, for a complex that is a tourist destination for 15,000 visitors a month (a visit to the distillery is definitely worth the journey, be it from a luxury hotel on the coast, or directly from home)
The property is spread over 300 hectares, of which 35 are cultivated with cane, for a harvest, made entirely by hand, of about 2,000 tons per year.
The raw material is just pure owned cane juice. Fermentations only with own yeasts, in 4 tanks of 20,000 liters and one of 30,000 liters. Chamarel produces two different distillates, the first with a continuous column, the second with a discontinuous revision method.
Column distillation takes place in a Barbet with 24 extraction dishes and 8 concentration dishes. The discontinuous double distillation instead takes place in a first Cognac-style pot still of 2,000 liters of capacity and in a second Armagnacais-style still of 200 liters with a column of 8 plates, both units are in copper and fed by steam.