Trying out new farming methods

In Barbados, the Mount Gay distillery produces one of the best rums in the world for connoisseurs and hedonists. Preserving the island’s natural resources is essential. Mount Gay conducts research across all its activities to find the original expertise behind sugarcane production and try out new farming techniques. In 2018, the acquisition of 134 hectares of sugarcane production land accelerated this research and made it possible to test organic farming, crop rotation and permaculture. The rediscovery of local specificities has thus contributed to collective awareness: the distillery aims to convert its entire plantation to organic farming within five years to produce organic rum. 

In the heart of the French Alps, the mountain farm distillery Domaine des Hautes Glaces already uses organic grains grown and processed locally. The brand's single malt is one of a kind. This organically produced, certified French whisky is the result of a local development project where farmers are true partners committed to developing new crops of organic barley, rye, spelt, oats and triticale. The young brand is reviving centuries-old know-how, for example by using a still made by a neighbouring boilermaker and heated by a wood pellet burner. Domaine des Hautes Glaces has chosen to showcase the excellence and particularity of its terroir at each stage of production and processing. Nestled on the slopes of the Obiou river, it has enabled the development of a sustainable rural production line and the conversion of neighbouring farms to organic agriculture.

In Seattle, the Westland distillery creates single malt whiskies from barley produced in the region. In this region of the Pacific Northwest, which enjoys one of the best barley-growing climates in the world, Westland has launched a project to consider techniques for better crop rotation and to minimise its environmental impact, with a view to taking its sustainable agriculture even further. With this in mind, the distillery has formed several research partnerships with local universities. These works include the analysis of a more sustainable agricultural system and the search for forgotten endemic barley varieties. The distillery, which joined the Group in 2017, has also increased its supplier base for sustainably grown barley, and is working towards ensuring fairer remuneration for its partners.