Mauritius has been lauded in recent years for its agricultural or artisanal rum. A ban on using sugar cane juice to produce alcohol – a hangover from British colonial times in the nineteenth century when the value of sugar exceeded that of rum – was only lifted in 2006, and since then the island’s rum producers have been experimenting. Saint Aubin Red Cane Rum ( and La Bourdonnais, from Château Labourdonnais in the north, in particular have attracted the attention of international experts; while at the Rhumerie de Chamarel in the west, which produces the highest altitude Chamarel rum, visitors can watch the cane being crushed, fermented and distilled in season. You’ll also find fresh, high-quality infusions across the island. Traditional restaurants all have rum arrangés, usually lined up in glass jars on the bar: look out for vanilla, pineapple, coconut and passion fruit.

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