I'm Etienne, Man Lisa's eldest son, and head of Domaine de Campry, nestling on the slopes of the Soufrière volcano in Guadeloupe.

It's a family-run, small-scale production estate. We grow different varieties of plants and fruit from the West Indies: coffee, cocoa, ginger, turmeric, pompona vanilla and local fruit.

On this volcanic soil, each plant and each fruit benefits from rich soil, maximum sunshine and ideal humidity levels to develop and produce a generous, high-quality harvest.

Etienne Crane 

GUAD'EPICES was created in 1991 as a one-man business, with the traditional production of Massalé "colombo paste" in the family kitchen of Mr and Mrs NAVIN. This small business quickly grew into a flourishing enterprise with a diversified product range. In 2000, the company's management decided to innovate by transforming the sole proprietorship into a limited company, building a food processing plant that complied with regulatory health standards, and introducing new products.

Currently the leader in the Guadeloupe market, Guad'Epices is constantly improving its production processes, which in turn is improving the quality of its products and its environment. The new needs of consumers and the demands of our customers mean that we have to be reactive, innovating both in terms of new products and packaging.

All our products are controlled by the Pasteur Institute, a guarantee of quality. Our company is made up of a dynamic team (including a quality officer and a production manager) at the heart of a sustainable industrial project, combining ecology, social progress and economic competitiveness.

MAISON LA FUMÉE is a family affaire that was driven by a love of taste. This project, several years in the making, saw the light of day in 2020.

Personally affected by COVID, it was when he woke up from a coma that its founder, Marc PATUROT (dixit @Mr_Culinairegus) had as his sole leitmotiv: "Live and share his passion". Rejecting fatalism, this event was a real boost.

Following a high-profile appearance at the Salon de la Gastronomie des Outre-Mer (SAGASDOM) in January 2022, Maison La Fumée waś highlighted by winning the "Coup de cœur de la presse" prize with its smoked passion fruit liqueur "Le Regret".

Building on this experience MLF was honoured to be part of the Guadeloupe delegation at the Salon International de l'Agriculture 2022. And it was in this same spirit that the Foire de Paris 2022 was an opportunity to showcase its artisanal products.

Passionate and constantly on the lookout for new flavours, MAISON LA FUMEE dares to shake things up by opting for the subtlety of smoked flavour.

Combining tradition and culinary innovation, MAISON LA FUMEE never ceases to surprise with unusual compositions based on local products and spices (smoked liqueur, smoked salt spiced with papaya seeds, smoked lemon coconut oil, etc.).

MAISON LA FUMÉE's mission is to prioritise the short circuit economy to promote local products from the Guadeloupe region while respecting the environment.

A small family-run business, Man Créole's vocation is to promote West Indian flavors around the world, through home-made dishes preserved in jars flocked with madras, the motif par excellence of the West Indies.

The delicatessen also aims to show that West Indian flavors blend perfectly with the great classics of French cuisine (foie gras, terrines, etc.) to present a cuisine of métissage.

Man créole's aim is to offer not only West Indians, but all lovers of West Indian gastronomy, dishes they will be delighted to discover or rediscover. 

Last but not least, Man Créole takes great care in the preparation of each and every one of its creations, immersing you in the authenticity of West Indian dishes and flavors.

With Man Créole, it's like being at home!

Based on agricultural rums, all the character and excellence of Guadeloupe rum, combining both strength and finesse, can be found on the palate in the spirits range. With its range of exceptional rums, MAROON satisfies the escapist desires of spirits lovers from near and far.

The brand has two production facilities. Located in Vaux-Le-Pénil in the Île de France region, the first workshop saw the light of day in 2017. Two years later, MAROON also set up in Guadeloupe, in the Caribbean basin - land of the Maroons (NegMawon). A second workshop that brings the brand closer to its origins and resources, as a Guadeloupe rum.

MAROON offers a revisited recipe for spiced rum - also known as spice - for a guaranteed top-of-the-range product with traditional notes. Maroon spice is the fruit of careful reflection, combining homage, emancipation, tradition, quality and nature. A childhood memory for its founders of Guadeloupean origin, spice (or spiced rum) is a staple at carnival time in Guadeloupe. A popular recipe throughout the Caribbean, it features a marriage of spices such as cinnamon, bois bandé and ginger.

Created in July 2020, SARL PIMCO markets a range of sauces and condiments under the name Piment Coco. These innovative, gourmet, home-made products are designed and produced right here in Guadeloupe.

In devising this range, we drew on the tremendous wealth of our regional produce: sugar cane, Guadeloupean rum, vegetables, spices, etc., which we incorporate into our preparations.

We also offer a range of traditional instant and ready-to-use gourmet preparations under the Manjé brand.

Founded in 2004 by two daughters and their mother, Mabi was born out of their search for original and, above all, authentic gifts. So they decided to put the beautiful golden sheen of our traditional punches back on the shelves.

A subtle blend of island fruits, agricultural rum and sugar cane, combined with a long maceration (from 6 months to a year, depending on the fruit), Mabi punches are liqueurs to be enjoyed with gentleness and moderation.

Guaranteed quality. Fruit is carefully selected from the moment it is picked. The fruit must be healthy, fragrant and calibrated. We travel the length and breadth of Guadeloupe in search of wild fruit, and buy cultivated fruit from farmers.

We measure out the rum and sugar, and fill the bottles with our own fruit. As it ages, the punch takes on an amber color and becomes syrupy. By this time, the fruit has given the rum its full essence. A moment of pure delight

Mabi wins a Gold Medal at the Concours Mondial de Bruxelles Spirit Selection. The Ginger punch made all the difference with the jury. In 2019, we won a Silver medal for Mabi Maracudja Punch, and in 2018, a Silver medal for Ginger Punch. We're continuing our efforts to aim ever higher.

I'm Jean-François, creator of PUNCHERIE JP-JF, located in Basse-Terre. It's the authentic Guadeloupe of traditions, craftsmanship and know-how that I try to convey in the manufacture of my handcrafted punch bottles.

The handcrafted nature of our products gives them a clear guarantee of quality, as can be seen from the 7 medals we've won to date in the last 6 competitions at the Concours Général Agricole in Paris. The secret of our delicious punches lies in respecting each of the flavors that make them up.

A palette of colors and flavors JP-JF strives to offer you quality products that are just as diverse, as demonstrated by the wide range of punches we produce.

Jean-François JEAN-PIERRE

Established on the slopes of La Soufrière since the 17th century, the Bologne plantation was cultivated in a variety of ways until the mid-19th century, when sugarcane was grown as a single crop on all its plots.

This revolution fully revealed the exceptional richness of this volcanic terroir, and everyone agreed that the Bologne plantation concentrates, in just a few dozen hectares, some of the finest rum-growing terroirs in the world, with a potential that is quite unique on the island.

In operation since 1887, Bologne is Guadeloupe's oldest distillery.

Was the idea to create Papa Rouyo rum a coincidence? In reality, the aroma of sugar cane has gently infused the veins of every member of the Papa Rouyo line. Indeed, the sap of this sugar plant has enveloped them unknowingly for generations.

Papa Rouyo, whose real name is Charles Albert Ruscade, the son of farmers born at the beginning of the 20th century, is one of those who work the land with rigor and dedication in Antan Lontan*. At dawn, he sets off on his bicycle from downtown Le Moule, where he lives, to nearby Portland. Working the land is his lungs... celebrating it is his main preoccupation, so he goes there every day except Sunday. Once the soil has been turned and pampered, it needs to be left to rest.

A few years later, Papa Rouyo's grandson and a community of growers began to think about how they could make the most of the excellent cane born in this land of history. And it was as true "master cane growers" that they shaped it into the starting point for an exceptional product.

And so, Papa Rouyo Rum is born of the fine expertise and passion of these "master-canniers".

Joseph and Fernand REIMONENQ, 2 pioneers of rum in Guadeloupe. In 1915, Joseph bought the land from Docteur Diavet (a former cocoa and medicinal plantation), and began clearing the land for the sugarcane plantation and building the distillery, which was made of wood.

Joseph REIMONENQ ( 1887-1950 ) worked in the bank, but was also involved in negotiating rum sales to mainland France and in the administration of the distillery. He was Mayor of Sainte Rose and General Councillor between 1920 and 1944.

Fernand REIMONENQ ( 1897-1959 ) was 17 - 18 years old, and worked in the field, planting sugar cane and building the distillery, as well as running the estate.

André BON ( 1886 - 1965 ) joined them as a partner, supplying a steam engine and a mill. A few years later, he sold his shares and moved to Bordeaux, where he traded in sugar and rum.

They pooled their know-how and produced rum during the 1st World War. The rum was casked and shipped to mainland France, where it was obviously used on the battlefields for the soldiers and bottled in France. PRODUCTION: 200 to 360,000 liters per year.

On Fernand's death, his son Léopold REIMONENQ (born in 1933) continued the adventure. However, in 1970, the distillery was destroyed by fire. It was rebuilt and began producing rum again in 1974. Through his travels, he never ceased to modernize the distillery and innovate in rum-making. In the early days, rum was casked for the personal consumption of the owners, who experimented with ageing.

In 1960, Léopold had a new building built where he installed around a hundred barrels. It was the start of a great adventure in rum ageing. Today, we have 1,500 barrels in which to patiently age our 1998, 1999 and 2000 vintages.

In 1965, he began bottling aged rum in a rectangular bottle engraved RHUM DE LA GUADELOUPE on the side. At the time, REIMONENQ rum was sold under the GRAND CORSAIRE brand. For the past 20 years, we've paid particular attention to showcasing our vintages. One of our finest creations was released to mark the distillery's 100th anniversary: Cuvée QUINTESSENCE 2001.

In 1985, the distillery won its 1st gold medal at the Concours Agricole de Paris. In 1986, it was awarded a gold laurel in Madrid. In 1987, it was in Brussels and New York .... Quality continues to improve, and every year we win medals at the various European competitions in which we take part.

I'm Nicolas, current manager of the family business Saveurs Karukera. It's a company that has been able to grow by developing its know-how, while preserving its original values. But it wasn't all plain sailing. The adventure began with my parents Roger KOMLA-SOUKHA and his wife Noéline JAHSI in the early 90s. They lived in Paris, where my father was a bank clerk. Very soon after a few years in France, they began to feel homesick. So they both decided to return home and start farming, producing chilli peppers, spices (saffron, turmeric), aromatic herbs (parsley, thyme, lemongrass, coriander) and various vegetables. The beginnings were very difficult. They began by going door-to-door to sell their produce and distribute it to farmers in the surrounding area, and then to the surrounding neighbourhoods.

Given the rapid success of their modest business, my parents decided to evolve by preparing and selling massalé, the paste used to prepare colombo, a traditional West Indian dish. While continuing their direct sales method, they also sold their bags of massalé in the "lolos" (local grocery shops). The neighbours appreciated this and the small business soon grew, with Mr KOMLA in charge of production and Mrs KOMLA in charge of marketing. They continued to innovate, adding hot pepper puree and a few homemade Creole sauces.

In 2008, my parents passed the torch on to me to maintain and perpetuate the traditional, artisanal spirit of the family business. Enthusiastic and enterprising, my aim is to maintain the course of authentic and traditional products to seduce even more taste buds. Our customers choose KOMLA products for their flavour and authenticity.

Nicolas KOMLA