This is something I already explain in my article on Douceur Arrangé Piment . Steeve makes his preparations in a vat. He has his own way of preparing the fruit for maceration.
A manufacturing secret that contributes to the quality of his work
When the arrangement is bottl, the fruit pieces are filter out. But that’s not all there is to the process, because even though the fruit is gone, he has manag to create a blend that continues to evolve in the bottle. Personally, I’m amaz.
For Steeve, it was essential not to leave any fruit in the bottle. It says 70 cl on the bottle, so there should be 70 cl to drink in the bottle.
The oval bottle, smaller at the base than at the shoulders, will be replac by a round bottle.
The reason is that it will be possible c level executive list to automate the application of labels that had to be done by hand until now.
He chose a bottle with an imposing base which
with light, allows for beautiful effects to be given to the product.
We often forget that behind the product, there’s a business that takes a lot of time. And applying labels takes a lot of time when it has to be done by hand. Time that Steeve can’t afford to waste.
Steeve isn’t yet making any money with his On Ti Dousé brand. And in the beginning, he mostly had to invest. With the two new in preparation for the start products he’ll soon be releasing, he hopes to finally be able to make money. Only after four years of investment.
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As I always say to those who ask me america email for advice on developing their rum distillery, it is not an easy undertaking and it requires a lot of time and investment.
The On Ti Dousé range.
