Nestled in the picturesque Mkhuzane Valley of South Africa’s KwaZulu-Natal Midlands rests Seafield Farm. Our unique climate and fertile soils create a rich terroir producing premier quality sugar cane, used exclusively in Sugar Baron Plantation Origin Rum.
We follow the traditional Agricole style for producing our handcrafted rum. The essence of freshly harvested, hand-cut sugar cane is extracted, fermented, distilled and bottled on site at our distillery to create only the finest product. Roger O’Neill, dedicated father and pioneer, established the plantations in 1994, creating the heart of our Plantation Origin Rum. Every batch of Sugar Baron is produced with the utmost attention to detail, celebrating and honouring his innovative spirit.
This is all produced using the lady of the manor, The Baroness. She stands tall, adorned in red copper and shimmering stainless steel. She is a proud matriarch, a 200 litre, hybrid still with the most consistent disposition and output.
The result is a dramatic overture, a symphony that sings of the raw product’s freshness and the sweet, floral undertones. The melody builds to a crescendo, a distinctive funk that is our rhythm and is our rum. This is the footnote of a good Rhum Agricole and we are passionate about maintaining this in every batch, which is why we are personally involved in every beat of the song…
from field to glass.
THE CHEMISTRY OF RUM
Molasses, sugar cane juice, or cane syrup
Usually at 30 – 33ºC & pH 5.5 – 5.8 for 1 – 3 days
Using either continuous
or pot-still distillation
Often carried out in charred oak barrels
blended for consistency
The first distillation of rum in the Caribbean took place on the sugarcane plantations there in the 17th century. Plantation slaves discovered that molasses, a byproduct of the sugar refining process, could be fermented into alcohol. Later, distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first modern rums.
Tradition suggests this type of rum first originated on the island of Barbados. However, in the decade of the 1620s, rum production was also recorded in Brazil. A liquid identified as rum has been found in a tin bottle found on the Swedish warship Vasa, which sank in 1628.