How long is the experience?

The program runs about 1 hour and 5 minutes, combining a short heritage trail and a guided tasting of three Papa Rouyo rums.

Is there an age limit?

The walking portion is open to ages eight and up; tastings are reserved for adults and ID may be requested.

Check-in and meeting point is Section Néron Le Moule 97160, as listed in the booking details.

Are guides available in English?

Yes, the live guide language listed includes English to explain history and the tasting process.

Is the trail accessible for strollers or wheelchairs?

The site has uneven ruins and limestone surfaces; accessibility is limited and requires sturdy footwear—please inquire directly for specifics.

Heritage rum tasting and habitation walk at Section Néron, Le Moule

Q: Can I buy bottles on site?

Yes — purchase of Papa Rouyo bottles and local products is available on site for those who wish to take home spirits.

On the eastern edge of Grande-Terre, in the coastal town of Le Moule, 'The Spirit of the Place' is a short education-and-tasting that pairs a compact heritage trail with a guided rum tasting of Papa Rouyo expressions. Located at Section Néron Le Moule 97160, the experience maps an old habitation — the remains of a sugar estate — onto the agricultural memory of Guadeloupe and turns stones and collapsed walls into teachers. This is not a glorified museum tour but a sensory primer: you walk over limestone flagstones, pass archival ruins and sugar-processing structures, hear the wind off the Atlantic, then sit down to compare three artisanal cuvées and learn how terroir, fermentation and oak shape aroma.

On the trail, notes of old stone and compact earth cut through the humid air. The site’s geological context — a limestone plateau riven by coastal karst — frames the ruins and explains why the estate settled here: flat land for cane and easy access to sea routes. The heritage features include masonry foundations, cistern outlines and fragments of agricultural architecture that speak to 18th–19th century plantation economy and local craft. Guides speak English and ground the tasting in both technique and history, connecting how past labor, soil and climate inform each Papa Rouyo bottling.

The tasting sequence is deliberately quiet: three artisanal cuvées presented side by side with guided sensory cues to isolate fruit esters, vegetal cane notes and toasted oak. The tasting is educational—readers learn to note mouthfeel and finish as much as scent—and wholly rooted in place. Purchase of bottles and local products is available on site for those who want to extend the encounter.

Practical details: the program lasts roughly an hour and five minutes and suits travelers eight and up (tastings reserved for adults). Group size is intimate, capped at 12, so expect conversational pacing rather than a lecture. Check-in is at Section Néron Le Moule 97160; bring ID for tastings and wear sturdy shoes for uneven ruins.

Why visit? For travelers in Guadeloupe who want more than beaches and reefs, this is a concentrated lesson in how landscape, labor and craft produce taste. It’s a hands-on cultural stop that returns you to the land and to the practical rhythms that shaped local rum traditions. Whether you’re a curious history buff or a fledgling taster, 'The Spirit of the Place' is a compact, thoughtfully guided moment that threads heritage and flavor into a single hour of discovery. Small groups and English commentary make this an efficient cultural stop on Grande-Terre; pair it with a coastal drive or a visit to Le Moule’s market to round out a half-day of island exploration and taste other local foods and products nearby venues.