In 1857 a young wine and spirit merchant called Paul Bardinet began blending and ageing the “tafia” (as it was called at the time) or sugar-cane alcohol, which arrived in Limoges, France from the far flung islands of the Caribbean.
Legend goes that Bardinet worked on taming the firewater, which arrived on French shores with various blending and ageing techniques until he was producing something comparable to the Rhum Negrita which is now commonly available across mainland Europe. In particular France and Spain.