The Story
The island of Martinique carries an AOC Rhum classification, the only such classification of its kind, and Rhum J.M produces among its finest rhums. The Rhum J.M estates and distillery, founded over 160 years ago by the de Médeuil family, are on the island’s northernmost tip at the base of an active volcano. The island’s intense tropical heat and humidity combined with the nutrient-rich, volcanic soil creates a microclimate yielding sugarcane of exceptional quality.
Over 36-48 hours, the sugarcane juice is allowed to ferment naturally into a sugarcane “wine.” This vin de canne is distilled into Rhum Agricole in a Créole copper column. The fresh Rhum Agricole is allowed to rest in stainless steel tanks for at least three months. The rhum is then reduced to bottling strength with water from an estate spring or reduced to 60% abv. in preparation for additional years of aging in oak casks in the Rhum J.M cellars.
Description
The island of Martinique carries an AOC Rhum classification, the only such classification of its kind, and Rhum J.M produces among its finest rhums. The Rhum J.M estates and distillery, founded over 160 years ago by the de Médeuil family, are on the island’s northernmost tip at the base of an active volcano. The island’s intense tropical heat and humidity combined with the nutrient-rich, volcanic soil creates a microclimate yielding sugarcane of exceptional quality.
Over 36-48 hours, the sugarcane juice is allowed to ferment naturally into a sugarcane “wine.” This vin de canne is distilled into Rhum Agricole in a Créole copper column. The fresh Rhum Agricole is allowed to rest in stainless steel tanks for at least three months. The rhum is then reduced to bottling strength with water from an estate spring or reduced to 60% abv. in preparation for additional years of aging in oak casks in the Rhum J.M cellars.
