Dzama

Dzama, the first rum producer in Madagascar, both in terms of volume and quality, offers unique products with a typicity well representative of the natural wealth of the island of five fragrances.30 years ago, Lucien Fohine made a discovery that will allow him to produce a rum of rare quality. On the Island of Nosy-Bé, a sugar factory produces an alcohol which, thanks to the roots of ylang-ylang intertwining with that of sugar cane, aromas of cloves, pepper trees, and the vanilla that grow on the edges of this same sugar factory, stands out from other productions by unique and persistent flavors.After having created his company, Vidzar, he settles on the island of Nosy-Bé and decides to call his rum Dzama, diminutive of Dzamandar, city where his rum is initially produced.Moreover, in the north of Madagascar, "Zama" pronounced "Dzama", alludes to the confidentiality between close friends.Then, the company will be relocated to Tananarive, the capital of Madagascar, and Lucien Fohine will make a decision that will diversify the Malagasy consumer habits.He will opt for an aging of his rums in oak barrels to create old rums.These barrels, initially containing Scottish whiskey, give the aged rums a stronger aroma and accentuate the naturally present vanilla character.When Franck Fohine will take over the company, he will expand the category of products within the brand, offering from punches to high-end rum prestige, aged in barrels up to 28 years.