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Martinique’s Rums, prepared from the sugar cane juice, are considered to be the best in the world. Distilleries abound and all of them welcome visitors for a sampling of their product. At Sainte-Marie in the north is the St. James Distillery whose Musée du Rhum has long been a popular attraction. |
At Le François on the east coast, Rhum Clément has tours of its charming 18th-century Domaine Acajou and boasts a fine contemporary museum as well. Other distilleries include Bally, Depaz, Dillon, JM Crassous de Medeuil, La Mauny, Neisson and Trois-Rivières
Some close to visitors during the harvest period from February to June. Open year round Monday to Saturday is Fonds Saint-Jacques, an important 17th-century sugar estate in the north, which houses the Musée du Père Labat, named for the famous Dominican monk who modernized distilling between 1693 and 1705.
In Trois-Ilets, the Maison de la Canne museum has well-conceived exhibits that establish the links between land, sugar cane and people.
Martinique has the largest number of distilleries in the Eastern Caribbean. Both pot and column stills are used. As on other French island, both rhum agricole (made from sugar cane juice) and rhum industriel (made from molasses) are produced. These rums are frequently aged in used French brandy casks for a minimum of three years. Rhum vieux (aged rum) is often compared to high-quality French brandies.
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Martinique Rums were awarded the prestigious French label "appellation d'origine contrôlée" in 1996 previously only reserved for French cheeses and wines. Henceforth this distinction guarantees the origin and quality of Martinique Rums that meet strict criteria:
• They must be produced in Martinique and prepared from selected sugar canes, recognised for their richness and the quality of the sugar they contain. |
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• They must be produced in accordance with time-honoured rules, recognised and controlled by the producers and the INAO (Institut National d'Appellation d'Origine Contrôlée).
• They must be analysed by an approved laboratory and then tasted. Approval is only granted after their specific characters have been identified and their typicality recognised by a committee of expert tasters appointed by INAO.
Martinique AOC Rums come in following categories:
White Martinique AOC Rum : this is obtained after preparation in stainless steel vat or wooden cask for at least three month following distillation. This colorless rum is recognized by its distinctive cane juice taste. It is tasted as an aperitif in the form of cocktails or more typically in the form of "Ti'punch".
Martinique AOC Rum matured in the wood: this remains in an oak cask for a minimum period of one year. During this time it takes on a golden tint and a spicy and woody aroma. It can also be tasted as an aperitif or on spicy Creole dishes of fish, seafood and shellfish.
Old Rum Martinique AOC: this is matured in oak casks containing less than 650 liters for a minimum period of three years. This ageing process must take place in Martinique.
Very special old product from Martinique or "Hors d'âge" : this is matured at least seven years in oak casks containing less than 650 liters in Martinique exclusively; it can continue to age in 2000 liters oak casks during several years before being bottled.
The AOC Martinique logo appears on the product labels to highlight their difference and emphasize their origin, quality and authenticity.
