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The Art of Making Ma Doudou Rum - St. Maarten Culture - On Voyage.tv

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Uploaded by on Mar 22, 2010

Discover St. Maartens locally made rum at Ma Doudou. The name is an endearing Creole patois term meaning my darling. Owner Fabienne Burgaliere demonstrates the process of making rum, beginning with pouring the syrup into unmarked glass bottles. This is followed by adding flavors like ginger and cinnamon and various fruits that come from the Dominican Republic. Burgaliere explains that by using fruits from the Caribbean, the produce and spices are blended together to create an indigenous flavor unique to the island. After the essential rum is added to the fruits and the syrup, the bottles are stored outdoors for two to three months. This aspect is central to the process because the sunlight allows the fruits to fully give off their essence and infuse the rum (a feature that darkened enclosed storage does not provide). Once the bottles are stored and the rum begins acquiring its flavor, the next step is labeling. Burgaliere demonstrates how to paint blue and white sailboats onto the bottles to establish a one-of-a-kind look for each label.

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  • So this isnt actually making rhum this is just flavoring it, no?

  • Lmfao dude said i came to see how ma doudou taste

  • I <3 SXM and, Ma Doudou Rum.

  • at 3.00 he's probabily talking about making rum, wich needs fermentation: that's why it's kept in the dark. Here you take already distilled rum and put it in bottles with friuts releasing essences: this implies a slight decomposition, so that's why it works better in light conditions.

  • This is FUN :) Lady Fabienne is so nice!

  • She is Speaking of the Commonwealth of Dominica and NOT the Domincan Republic

  • This is the BEST rum ever. My favorite is the Cafe, which is hard to find. Passionfruit is another favorite. Please have some if you are in SXM! :)

  • What a wonderful five minuets I just had. Thank you.

  • we love ma doudou rum, and this video is very nice.

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