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    Christopher Columbus introduced sugar cane to Martinique as early as 1535.

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    No one could have predicted the blissful relationship which would ensue between the isle of blossoms and the sugary reed.

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    Originally the raw material of sugar production, a Dominican monk, Père Labat, turned it into the cornerstone of local rum.

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    Today, twelve varieties of cane, the result of years of cross-breeding, are used in the making of AOC (government certified) rums.

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    Sugar cane is primarily grown for the production of rhum agricole (as rum distilled from pure fermented cane juice is known). Thanks to abundant sunshine, liquid warmth and aroma, its qualities are unequaled.