A Little History About Montebello Rum
The rum distillery Montebello was created in 1930 by the Dolomite family. It was then called the Carrère Distillery, the name of the area in which it is located, near Petit Bourg.
The period of the Second World War is difficult for this distillery, whose activity declined slowly until 1966, when it fails to be transformed into a cinema. This project did not succeed, and in 1968 Jean Marsolle, coming from a family present in Guadeloupe since 1650, and whose brother Henri is the owner of the Distillery Séverin, bought the distillery with his son Alain. At that time, the grinding mill did not exceed three tons per hour. The grinding shop can now swallow 15 tonnes of cane per hour and a bottling line is created.
Between 1968 and 1974, Jean Marsolle managed to refill the distillery. In 1974, his son Alain decided to leave the Gardel candy factory, where he worked in the service of the Huyghes-Despointes family, to put into practice the know-how and the experience he acquired there. He bought with his brother Emmanuel the distillery of his father. He then sold to his sons the company whose grinding shops are now able to absorb 15 tons of cane per hour and which has a bottling line. Alain, aged 40 at the time of the acquisition was at the head of a distillery whose production continues to increase. But the work tool was old and that’s why he traveled to the old distilleries and recovered all the pieces that he finds, accumulating spare parts for his venerable steam engine, dating from 1880, which drives both grinding mills. A year later, in 1975, the Carrère distillery was renamed “Montebello” and modernized in a few years, becoming the third rum producer in Guadeloupe.
Since December 2011, Grégory Marsolle, Alain’s son, ensures the succession of the family business. Manager of the Montebello factory, he also embarked on the path of modernizing the plant, continuing the investments undertaken by his father and grandfather.
In 2012, the distillery has thus embarked on the path of recycling all “waste” from the crushing of the cane. She uses dry bagasse (the cane residue) as a fuel to produce the steam that drives the presses grinding the cane. Indeed, when the juice is extracted, the cane residue, now dry, called bagasse, is sent to the furnaces that feed the steam thus produced the presses that grind the cane to extract the juice. This produces a virtuous circle, the crushed cane feeds the crushing of the cane. The depollution of the vinasse, treating the residue in basins with sludge after settling in lamellar tanks (treatment by aerobic oxygenation), is another environmental measure implemented in recent years.
Today Montebello produces 250,000 liters of rum a year.