The distillery Barbancourt was founded in 1862  in Port-Au Prince, Haiti, by the French Dupré Barbancourt, who gave the final touch to the recipe that still bears his name. For the production of its Rum the distillery uses the double Charentaise distillation method, usually reserved for the finest Cognac, and a fermented base obtained from pure juice of sugar cane; so this is an Agricultural Rum. The aging period takes place only in barrels of French oak "Limousin", as this type of timber has larger pores that facilitate the exchange between the distillate and the oxygen in the air.