Vanuatu
On the 2nd of October 2025, Vanuatu High Commission and Vanuatu 83 Islands Distillery organized a tasting event of Vanuatu sugarcane rum and dark chocolates. Over 40 people from the private sector, NZ government, NGOs and Vanuatu diaspora attended the event. It was a successful night of fun and exotic tastes.
Figure 1: Wellington Vanuatu diaspora with CEO, Luc Pierre and Mrs. Pierre
The ‘Stories’ according to Luc Pierre, Chief Executive of Vanuatu 83 Islands distillery give an account of how it all started.
The Story of Sugarcane
Vanuatu is a nation of 83 islands — born of fire, shaped by ocean, sustained by communities. With more than a hundred languages, it is one of the most culturally rich places on earth, where people live from the gardens they tend and the communities they share.
The volcanic soil and tropical climate give life abundance. Sugarcane and other crops have been passed from generation to generation. These are not just crops; they are part of Vanuatu’s identity.
Sugarcane is our inheritance — growing wild here for thousands of years, untouched by industry. From Papua, the Lapita people carried it to Vanuatu, then across the Pacific to Tahiti and Hawaii, before it made the leap to Europe and the Caribbean. The strain born in Melanesia now sweetens the world.
When you taste what we make, you are not just tasting a product. You are tasting Vanuatu itself — raw, ancient, alive.
The Story of 83 Islands Rum
Figure 2: CEO Luc Pierre explaining the tasting process while chef Meline Roy looks on
At the distillery, tradition meets precision. We distill slowly, with copper stills that transform raw abundance into refined spirit. We add nothing — no sugar, no color — only time, oak, and the breath of the Pacific air. Each barrel is shaped by tropical storms, ocean winds, and the patience of our craft.
Every bottle of 83 Islands carries this origin. It is more than rum; it is Vanuatu distilled
Packaging Reveal
Figure 3: 83 Islands product stylish packaging
The past few years have tested Vanuatu deeply. Like many countries, our tourism industry suffered during COVID. Just as recovery began, we were struck by three cyclones (on Efate alone), the bankruptcy of our national airline, and most recently, a major earthquake.
But Vanuatu is nothing if not resilient. Today, our islands are once again full of life. Tourists are returning, new airline partners are flying, and while some reconstruction is still ahead, we are firmly back on track.
It is in this spirit of resilience that we continue to push forward — ensuring that the world not only visits Vanuatu but also tastes Vanuatu. One way we are doing this is through a new chapter for 83 Islands: a complete redesign of our packaging.
We partnered with Red Fire, a design firm in Auckland, to create packaging that carries both modern appeal and the spirit of the Pacific. The result is a system of illustrations that capture three faces of Vanuatu:
● the warmth of our beaches and island life,
● the drama of our volcanoes and elemental landscape,
● and a vibrant pattern that celebrates our abundance — adaptable in color for different categories, or in black and white for our most premium releases.
To match this vision, we’ve also invested in new labelling production capacity in-country. With equipment purchased in New Zealand, we will be able to print world-class, high-quality spirit labels in Vanuatu.
This is more than packaging. It is made visible with pride. It is how 83 Islands Rum — and Vanuatu-made products — will stand on shelves in New Zealand and beyond: distinctive, authentic, and unmistakably ours.
We are very proud of this next step, and we cannot wait for you to see — and to share — Vanuatu through every bottle.
Rum & Chocolate Pairing Experience
Figure 4: Vanuatu sugarcane rums go well with Vanuatu dark chocolates
This evening, we want to share Vanuatu not only through rum, but also through chocolate. Both come from the same volcanic soil, the same tropical climate, the same spirit of craft. Just as we transform sugarcane into rum, our chocolate maker transforms cacao into something equally rich and expressive. Together, cane and cacao tell one story: the taste of Vanuatu.
First Pairing: Aged Rum + Chocolate Infused with Rum
We begin with our two-year-old aged rum — a spirit that is smooth at 40%, yet rich with notes of caramel and vanilla from ex-bourbon casks. Two years may not sound long, but in Vanuatu’s tropical climate, rum ages fast. Nearly 7% of every barrel is lost each year to the angel’s share — so what takes six years in New Zealand happens in just two here.
We pair this with a very special chocolate — made from cacao nibs infused with our rum and tempered for two days. The result is a creamy, almost milk-chocolate texture, but from 70% pure cacao. Together, they show how cane and cacao can mirror and soften each other — one spirit, one land, two crafts.
Second Pairing: Lost Time Rum + Chocolate (TBD)
Next, we share something rare — our Lost Time Rum. This edition was born out of the December earthquake. When a barrel rack collapsed, around 80 barrels were destroyed. Almost all was lost — except for a few liters rescued from the bottom of broken casks. We gathered what we could, and from that loss created something new: a rum that cannot be repeated, a spirit of resilience.
Tonight, it is paired with a special chocolate with a final dialogue between spirit and sweetness, between memory and craft.
Third Pairing: Single Cask Ex-French Wine + Single-Origin Dark Chocolate
This rum comes from the first barrel we ever opened, a second-fill cask that aged in the most beautiful way. It is an exceptional barrel, one that reveals depth, character, and the patience of time.
To accompany it, we’ve chosen a single-origin dark chocolate — clean, intense, and expressive of its terroir. The rum’s layered richness meets the chocolate’s depth, creating a pairing alive with contrast and energy.
BONUS: Kava Spiced Rum + Single-Origin Dark Chocolate
Figure 5: Rob Cranna (Blue Star), Wellington Rum Dealers, Luc Pierre and HE Jimmy Nipo
We present our Kava Spiced Rum, a playful blend of chili, kava, and caramel sweetness. It is bold, fiery, and unmistakably Pacific — a rum that wakes up the senses.
To match this, we’ve chosen a single-origin dark chocolate — clean, intense, and expressive of its terroir. The rum’s spice meets the chocolate’s depth, creating a pairing that is alive with contrast and energy.
Each of these pairings is more than taste. It is a conversation — between cane and cacao, between land and craft, between Vanuatu and the world.
Conclusions
Vanuatu an archipelago of 83 islands, each with its own language, culture, and traditions. It is a place where the land and the sea still shape our daily rhythm, and where community remains at the heart of life. From our volcanic soils and ancestral sugarcane to the cacao and coffee that thrive under our tropical sun, Vanuatu offers a richness that is both natural and cultural.
We were proud to present one of our country’s most distinctive creations: 83 Islands Rum, crafted in Vanuatu from cane that is truly blong yumi — it belongs to us. Alongside this, we shared another gift of our land, fine Vanuatu chocolate, brought to life by artisans who, like our distillers, honor both tradition and innovation.
The evening was more than a tasting. It was an invitation — to experience Vanuatu’s spirit, to discover our products, and to imagine the partnerships that can bring a piece of our islands to New Zealand and beyond.
We wish to thank all who joined us on the journey of rum and chocolate tasting that evening. Nga Mihi nui to all.
If you are interested in any of the products, please give us a call or email us on office@vhcwellington.nz or phone +64 (4)2139826 or directly email Luc Pierre at: plcabot@83islands.com or call him on tel: +6787746031/5547031.
Figure 6: HE Afioga Afamasanga Fa’amatala Taleafoa (Samoa High Commissioner), HE Jimmy Nipo (Vanuatu High Commissioner) and HE Ishmael Avui (Solomon Islands High Commissioner)