On the rum and vanilla route: 1 day to taste the flavors of the island

Some islands reveal themselves by walking. Others, by tasting.

On the roads of Réunion Island, a warm vanilla bean or a barely poured glass of rum is all it takes to realize that the journey is also a sensory experience. Aromas tell the story of a land.

That of precise gestures, of hands drying, of columns distilling.

Embarking on a rum distillery tour in Réunion is like opening a sensory door. Adding a stop at a traditional vanilla plantation completes the taste experience.

And when all of this happens in a single day, you realize that you didn’t come here by chance.

Latitude 21, your hotel in Saint-Gilles-les-Bains, takes you on a getaway where every scent has its place.

>>> I discover the Latitude 21 hotel , an ideal starting point for a gourmet getaway.

Under the vines, in the heart of the vanilla bushes

We set off early, when the air is still mild and the roads to the East are quiet. From Saint-Gilles, the light filters slowly between the palm trees.

Heading to Sainte-Rose for a first stop at a vanilla plantation in Reunion Island .

The GPS indicates “Vanille Roulof” in Saint-André. The winding road crosses fields of sugarcane , ravines, and flowering trees. Everything here seems imbued with authenticity .

We arrive at the heart of a small, secluded estate, enveloped in vegetation. The guide greets us near a laterite path. We enter the shade of the vanilla trees.

Under the natural shade, the vines climb gently on supports. We discover the stages of care, from manual pollination (a technique passed down since Edmond Albius) to harvesting, then steaming, drying, and maturing .

Everything is done by hand. The precise gestures have been repeated for generations (you can feel the patience that infuses the taste).

A little further on, pods are drying in the sun, their woody scent rising gently.

This is where the fragrance takes hold. The volcanic soil, the heat, the humidity: everything contributes to shaping the aroma of the vanilla pods from Réunion . And the nose is not mistaken.

We understand what it means to produce locally in this region .

Leaving the plantation, one retains the warm and sweet imprint of the traditional Réunion vanilla plantation . It’s time to head to the next stage.

>>> I’m booking a gourmet break at the Latitude 21 hotel restaurant.

Between columns and vapors: the world of distilleries

Saint-André, early afternoon.

The sun is beating down.

The car parks in front of the gates of the Rivière du Mât distillery in Saint-André . The smell changes radically: greener, more raw. Here, fermentation is underway.

The tour begins in the vats. Here, the molasses extracted from the sugarcane is transformed, then it’s on to the distillation column, immense and metallic. The noise is deep and continuous. It’s a mechanical world, powerful and precise.

→ The Savanna Distillery in Réunion
→ The Rivière du Mât distillery in Saint-André
→ The Rum Saga Museum in Saint-Pierre
→ Local production of agricultural rum
→ Reunion Island’s expertise in aromas

At each stage, concrete explanations are provided. Agricultural rum is produced from fresh sugarcane juice , while others use molasses . The aromatic profiles evolve: notes of fruit, spices, sometimes vanilla .

Part of the production is aged in barrels , some old cognac casks, others new oak.

Each choice influences the taste, the maceration , and the aging . Clearly, rum here is as much a cultural product as an economic one. The distillery even uses organic waste to produce energy (a fine example of responsible local production ).

The visit ends in an air-conditioned space. Tasting. A white rum with citrus notes. An aged rum with woody accents. Then a flavored rum, vanilla of course.

Shared flavors, living recipes

Heading towards Saint-Pierre.

The final stop on this rum route in Réunion is the La Saga du Rhum museum. Located within the Isautier distillery, the museum traces the history of rum’s sensory culture through the centuries. Period photos, technical objects, anecdotes of smuggling… it’s all there.

An entire room is dedicated to aromas . Visitors can discover vials to smell, featuring scents of tropical fruits, spices, and fresh sugarcane. Another room showcases distillation techniques: columns , pressurization, and local expertise .

The highlight of the visit is this dark room where you taste the food in silence.

An aged vanilla rum.

A fruity infused spice.

A more complex “grand aroma” version.

We taste slowly. This isn’t just a simple tasting of Réunion-style infused rum ; it’s an exercise in memory. Each aroma evokes a stage of the day (giving this experience a true coherence).

A full day, filled with tastes and gestures

At the end of the day, return to the west coast.

We drive with the windows open. The road hugs the cliffs and ravines. The sun sets, and our thoughts wander. This sensory journey to Réunion Island has left its mark: on our taste buds, in our noses, and a little bit in our eyes too.

→ The gourmet tour on Reunion Island blends history, technique and pleasure
→ Local products from Réunion are best appreciated at a slow, deliberate pace.
→ Local craftsmanship surrounding rum and vanilla are alive, accessible, and vibrant

And then, between each stop, we met people. Discreet, proud, generous. Producers who work with tradition , but also innovate. Guides who know how to listen. Places where you don’t just consume: you understand.

This is where the word ” heritage ” takes on its full meaning. Not the kind you visit. The kind you experience.

>>> I am requesting a quote to organize a customized sensory getaway