The Rum Route
FROM AMSTERDAM TO LA PALMA VIA THE CARIBBEAN AND THE AZORES
The first rum is usually picked up in La Palma during the winter trip. After the refit is completed in November, the crew will board a ship in tip-top condition in Den Helder. Trainees, and sometimes crew, rotate occasionally during the various stops made to load cargo or stock up on food supplies.
Loading/Discharging port:
- Douarnenez, France
- Baiona, Spain
- Santa Cruz de La Palma, La Palma
- Fort-de-France, Martinique
- Marie-Galante, Guadeloupe
- Bridgetown, Barbados
- Boca Chica, Dominican Republic
- Horta, Azores
Previously used barrels are loaded in Douarnenez and Baiona and later filled with rum from La Palma and the Caribbean islands. These barrels provide an extra special taste that makes the Tres Hombres Rum unique.
In Santa Cruz de la Palma, Fort-de-France, Marie-Galante, Bridgetown and Boca Chica barrels are filled with different types of rum. Other products are also loaded on some islands, such as coffee and cocoa beans. The stopover in Horta on the Azores is actually only to stock up on food supplies, but occasionally tea, wine and hand-fished tuna are also loaded there.