- 1 l Damoiseau White rum 40%, 50% or 55%
- 700 g organic pineapple pieces (half a pineapple)
- 100 g fresh organic ginger
- 200 ml sugar cane syrup
- Pour 1 l of Damoiseau White rum into a large jar.
- Infuse the pineapple pieces, peeled and finely chopped fresh ginger and sugar cane syrup.
- Shake regularly (once a week) and leave to macerate for at least 45 days before drinking.
- Macerated rum
- White 40
- White 50
- White 55