Arup was appointed by the contractor to provide the civil, structural and Environmental Impact Assessment (EIA) consultancy services for this turnkey project. An essential technical aspect was to ensure seamless integration with the requirements of fermentation and distillation process. This was acheived through close and early collaboration with the French distillery specialist and the Mauritian architect.
As well as structural engineering services, Arup's involvement included assisting the contractor and architect in defining the project scope, developing concept layouts and optioneering. The resulting integrated development combines the distilling facilities for export production, viewing galleries, a gift shop, fine dining restaurant and a bio-agriculture programme.
Delivery of a sustainable project was a major driver for the client. One aspect where this is evident is the recycling of waste; bagasse - the fibrous waste produced from the crushing of the sugar cane is used to generate energy for the manufacture process.