Rebirth of a generation

The project starts in 2006 at a time when sugarcane production was growing rapidly and it was necessary to find a response that could meet the expectations of the cane sector and help the many farmers who dedicated themselves to the cultivation of the sugar cane.

If you add the special affection for the cane sector by one of its founders, inheritor of the Hinton family, former owners and responsible for the success of the “Fábrica do Torreão” and we perceive what was the driving force behind the birth of Engenho Novo da Madeira.

In a first phase, ENM produces Rum Agricola and sugar cane honey, with the intention of supplying the local gastronomy. In a second phase comes the transformation of agricole Rum into a value-added product such as liqueurs or aged rums.

An unique product

Currently the ENM extracts all its agricole rum production from a centennial column still, restored by Fábrica do Torreão in 1969 and again restored / rebuilt by the ENM in 2007.

The company currently has its focus in two very specific areas of activity, the first one is the regional market and the second area is on the global promotion of Madeira’s Agricole Rum.

The sudden global interest in agricole rums justified by this being only 5% of the world production of rum serves to direct and boost the Madeira Rum produced by the ENM into internationalization.

The geographical location, the climate, the landscape and the historical link to the sector make the agricole Rum of Madeira island, a unique product and its aging, the main dedication of the ENM.

Technical Information


Centennial continuous still copper column, with 8 rectification plates.

Production capacity – 1400 liters / hour of wine – 75 liters of alcohol at 100% vol.


Controlled fermentation with selected yeasts

Fermentation temperature control between 28ºc and 35ºC

Fermentation time – 24h

Capacity of the fermentation vessels – 10,000 Lts

Varieties of Sugar Cane

POJ-2725 and NCO-310, since they are more likely to warrant a greater resistance to “rajado” virus or to “mosaic da folha” virus and to have higher density / higher sucrose content (usually reflected by the predicted Brix degree).

They are also varieties with a considerable high level of productivity, which compensates economically the farmers who dedicate themselves to it.