Olivier Dumont, Operations Director & Partner at Les Bienheureux: Leading the First Single Estate Costa Rican Rum
With nine years at Les Bienheureux and a strong foundation in oenology, Olivier Dumont has played a central role in shaping the company’s production vision and technical excellence. As Operations Director and Partner, he oversees the creation of all Les Bienheureux products, bringing a meticulous, terroir‑driven approach to every stage of development.
Although the company is relatively new to the rum industry, Olivier and his team have already made a significant mark by introducing the first-ever single estate Costa Rican rum under the Nicoya label. Their work reflects a commitment to authenticity, origin, and quality—positioning Costa Rica as an emerging voice in the global rum landscape.
TRL: What was the biggest challenge you faced when launching your rum brand, and how did you overcome it?
Create Costa Rica’s first single estate rum by partnering with a local partner to bypass the state monopoly on rum production.
TRL: How do you see the rum market evolving in the next 5-10 years, and what trends do you think will shape the future of the industry?
This market is booming because rum is more creative and accessible than other spirits. It will develop with ever more high-end products based on authenticity and exclusivity as whisky and Cognac have been.
TRL: Can you share a personal experience or moment that has significantly influenced the direction of your brand?
Thanks to our Bordeaux winemaking roots, we are very attached to the notion of terroir. We wanted to create a rum that represents the identity of Costa Rica as for a great French wine château.
TRL: How do you balance tradition and innovation in your approach to rum making or marketing?
In the case of Costa Rica, there is no rum tradition so we have an approach that is focused on innovation but respects the traditions of the country’s cane culture.
TRL: What are some recent initiatives or products that you have launched that have had a particular impact?
Innovation has pushed us to work on juices made from fresh juice, honey and molasses. This is a point of difference compared to other rums which are often either very fresh juice or very molasses.
TRL: How do you educate consumers about your rum, and what’s the most important lesson they should take?
My greatest pride is when the consumer tastes Nicoya and manages to capture the spirit of Costa Rica, namely the PURA VIDA
TRL: How do you manage quality and consistency as your brand grows and enters new markets?
We work closely with our local partner. We go there regularly. The final blending and bottling are carried out in France to guarantee quality control. At the same time, cane plantations and infrastructure are very important, so we will not have any development concerns.
TRL: Can you share a collaboration or partnership that has helped elevate your brand to new levels?
Our greatest pleasure is to hear Costa Ricans thank us for bringing a great brand of rum to the country.
TRL: What is your long-term vision for your rum brand, and how do you see your role in the evolution of the rum industry?
We believe that the big rum brands that will last will be single estates and Nicoya will be one of them!
TRL: What educational advice would you give to rum lovers to better understand alcohol?
Take an interest in the origin, in the making of the rum you drink because you will love it even more.
TRL: How can people learn more about you? Website? Page on social networks?
The site of our rum from Costa Rica will open at the beginning of the year. We are also on Instagram and LinkedIn.
