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Inaugural conference of the show.
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Rum distillation can be carried out in columns with a variable number of trays and different extraction modes. The aim is to present different scenarios and make the link with the behavior of volatile aroma compounds.
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The role of artificial intelligence (AI) within industries resolutely focused on human sensory perceptions. As technologies evolve, the integration of AI into sensory domains raises complex questions about its impact on human experiences.
As the industry moves decisively towards richer sensory experiences, it becomes imperative to understand how AI can harmoniously coexist with our sensory perceptions. This conference will provide an opportunity to discuss recent developments, applications and the ethical implications of this convergence.
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From Œnotourism to spiritourism, a lever for the development of regional tourism from a heritage and cultural perspective.
Speakers:
Veronique POTELETResponsable projets transverses & relations institutionnelles PARIS JE T'AIME
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Polynesia is considered a third country in Europe. Yet this territory is a source of wealth for France, with a variety of terroirs and populations that give rums high added value. The aim of the union and the public authorities is to plant 1,000 hectares and create 3,000 jobs in the rum sector by 2040.
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Waste and effluent reprocessing, green energy production, organic advances, decarbonation, reuse of rum by-products...
Using sugarcane bagasse as ecological insulation: an example of the versatility of the rum industry.
Rum is at the forefront of the fight for a less polluting industry. But there remains the question of the carbon footprint of transport and containers.
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The Australian sugarcane spirits industry dates back to the period between 1865 and 1866, and developed from the 1880s onwards with three long-term production sites. The historically oligopolistic structure of the Australian rum industry has resulted in long-term dominance of the sector. Analysis of recent expansions in export markets over the past five years and a look at the outlook.
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Gastronomy is an essential part of international meetings, be they political, economic or cultural....
How does today's rum culture fit into the world of diplomacy?
Animators:
Béatrice FABIGNONCheffe spécialisée Gastronomies Créole et Outre-mer en France et International
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Speakers:
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Adrian NINODirecteur Bar 1802 - Hôtel Monte Cristo Paris
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There is a plethora of competitions and medals that are supposed to reward the best spirits. How is their legitimacy built up?
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The health situation caused by covid 19 has enabled rum producers to show their support for health by participating in the production of hydroalcoholic gel, essential in this time of crisis. Are there other pharmaceutical uses for the products, by-products and derivatives of the rum industry?
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Geographical indications are an excellent tool for promoting local know-how, or a barrier to the arrival of new players.
Animators:
Max DUBOIS Professeur vacataire Université Paris-Saclay Université Paris-Saclay
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Opportunities or popularization or speculation?
From the growing number of fully-specialized tiki bars, to the rooftops of palaces where rum is an increasingly common component of prized cocktails: a study of the range of distribution targets How the bulk rum market is transforming the global market for rum production and consumption
Speakers:
Asher ROHANManager of Brand & Culture American Northwest Distributors
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The health situation caused by covid 19 has enabled rum producers to show their support for health by participating in the production of hydroalcoholic gel, essential in this time of crisis. Are there other pharmaceutical uses for the products, by-products and derivatives of the rum industry?
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Travel to the beautiful island of Barbados and discover its heritage, agricultural and industrial treasures, including the diversity and age of its stills and aging techniques.
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Rum, wine, cigars, cheese... these are heritage treasures that boost the economic development of their home regions.
Wealth that needs to be protected. Are quality labels the solution?
Animators:
Yves JEGOPrésident de l'Advisory Board Made in France
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Rum, a globalized spirit: current situation and focus on key markets.
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Innovation and flaconning, glass recycling. Corking, hybrid corking and even bagasse. Cardboard and glass packaging, bulk sales to consumers... Cane fiber seems to be gaining ground. What are the best practices to adopt?
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Aging specialists apply the most innovative methods. What ageing equipment and techniques should you use?
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Cellar master training, a lever for recognition of Cuban rums.
Speakers:
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Saïd AHAMADADirecteur général L'Agence De l'Outre-mer pour la Mobilité (LADOM)
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Positioning and analysis of rum in the spirits market in terms of volume and value.
It is both present in cocktails and the subject of record-breaking speculation on certain cuvées. Yet it has yet to find its place in the premium and super-premium markets. A look at the evolution of Tequila and Brandy
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An original varietal approach, the basis of the PGI and the subject of research by CIRAD and UPF. Innovation: leverage for new entrants.
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In the hotel business, how do you introduce employees and customers to the rum culture ?
Animators:
Béatrice FABIGNONCheffe spécialisée Gastronomies Créole et Outre-mer en France et International
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Speakers:
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Anthony DENONChef restaurant Le Beaudelaire 1 étoile
Hôtel Burgundy
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Adrian NINODirecteur Bar 1802 - Hôtel Monte Cristo Paris
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2-part conference :
- Meeting of leaders from rum-producing countries: Canada, Sweden, Cuba, Dominican Republic, India, Holland...
- Continuation of the meeting in the presence of the major players
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From cane cultivation to the rum industry: when the quality of the cane matches the quality of the soil, an element of differentiation emerges.
Animators:
Marc André SELOSSEProfesseur Muséum national d'Histoire naturelle et Institut Universitaire de France
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Rum has suffered from a tarnished image for decades. Considered a "sorrowful" drink, it has been associated with many of the ills of the societies where it has historically been produced for centuries. How is rum's image being reinvented?
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Agora for official announcements, protocol and closing
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How to stand out on the shelves from other spirits :
- Social networks and communication
- Online sales platform
- Quotation platform
- Special cuvees ?
- Is selling a story, about premiumization ?
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Old, amber, white, arranged, liqueurs, ti-punch: the 1000 facets of rum.
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Innovating through plant breeding to produce high value-added series. What role can mechanized production play? How to optimize yields through plant breeding?
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Comment l’art dynamise le potentiel économique des territoires ?
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How can we encourage the emergence of training programs for rum in all its facets: production, sales, tasting? An intelligence tool in the world of spirits. Following the example of the Master of Wine program, the recognition of training for rum professionals is becoming increasingly important.
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Without the transmission of know-how, the next generations will suffer greatly and without the ability to ensure the means of its existence
Animators:
Luc LESENECALPrésident Institut National des Métiers d'Art (INMA)
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Speakers:
Marine BONNEFISResponsable du Label Entreprise du Patrimoine Vivant Institut National des Métiers d'Art
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