J.M rum is an Agricole rum produced in the Macouba region in the north-east of Martinique at the foot of Mount Pelee. The distillery was acquired by Jean Marie MARTIN in 1845, a merchant in Saint Pierre, then he sold the property to Gustave Crassous de Médeuil and his heirs until 2002. After this date, Bernard HAYOT, owner of Rhums Clément, became the main shareholder. La Maison JM has 150 hectares of land AOC 2 types of agricultural crops: sugar cane and banana AOC Martinique, preserving the methods of exploitation and production in an artisanal way. The sugarcane grown and selected by the distillery is then crushed in the mill located less than an hour after cutting, which makes it possible to obtain a particularly fresh cane juice rich in aromas. JM is considered by connoisseurs to be among the best rums in the world.
The distillation is carried out in continuously operating distillation columns. These have been approved by I.N.A.O. for the production of rum in A.O.C. and must comply with the specifications for this.
JM Fumée Volcanique comes from a series nicknamed Atelier des rhums, created by cellar master Karine LASSALLE, from a selection of new barrels that offer a new expression at JM
tasting notes:
On the first nose you discover a beautiful smoothness on notes of salted butter caramel with smoky notes. The mouth has a round attack with notes of smoke developing. Then a honeyed side, anise accompanied by empyreumatic notes settle down to give you a beautiful texture. The finish is on smoky notes
The plantation where Rhum JM is produced today was originally just a sugar refinery, but when Jean-Marie Martin bought the property in 1845, he switched his focus from sugar to rum. Jean-Marie had quickly spotted that the unique conditions of the fields at the foot of Mont Pelée created sugarcane of an unrivaled quality that would make an excellent rhum agricole. And to this day, 100% of the distillery’s sugar cane is still grown on the steep slopes of the mighty volcano. JM highlights 4 things that are crucial to the terroir: the lush, volcanic soil, the tropical humidity from the low cloud cover, the ventilation from the sea breeze that blows into the volcano and cools the fields, and the good drainage in the steep hillside fields. To preserve all the aromas of the sugarcane, they are pressed within 1 hour of harvesting!
Next to the distillery and the fields are the cellars, where part of the rum is stored for longer periods. At JM, bourbon casks made of American oak are mainly used, but now and then new, unused casks, armagnac casks, cognac casks and calvados casks are also seen. When the casks are burned at JM, it is done by igniting high-strength rum in the cask – an impressive sight!
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