SAINT JAMES - Pineapple and Bourbon Vanilla Infused - 35%
The Saint-James Distillery, emblematic of the Martinican terroir, is located in Martinique. Its history begins with Reverend Edmond Lefébure, then Superior Father at the Brothers of Charity convent and passionate about chemistry. He quickly discovered the exceptional potential of sugarcane eaux-de-vie distilled near his hospital and decided to master its production himself. In 1973, the Cointreau company acquired the Saint-James Rums and centralized production in Sainte-Marie. In 2003, the distillery joined the La Martiniquaise group, its current owner, to perpetuate its authentic know-how.
Saint James rum is made from the fermentation and then distillation in a Creole column of pure sugarcane juice. This traditional method, officially recognized by the A.O.C. Rhum de la Martinique, gives Saint James rums an incomparable aromatic richness, ideal for aging in oak barrels that enhance their notes. The distillery guarantees a natural rum with no added sweeteners, thus respecting the purity of the product. Furthermore, Saint James is actively committed to a sustainable and responsible economy to minimize its ecological footprint. The sugarcane fields immediately adjacent to the distillery limit transportation, thereby reducing CO2 emissions. Bagasse, the fibrous residue from pressing, is used as fuel for steam production necessary for operating the distillation columns and sugar mills. Part of this bagasse is composted or converted into electricity via a turbo-alternator. Finally, vinasse, the residual liquid from distillation, is carefully treated to obtain water reused for sustainable irrigation of the sugarcane plantations.
Discover these exceptional nectars in our exclusive Clos des Spiritueux selection, a key reference for the finest infused rums and refined spirits. Enjoy historic expertise and artisanal quality for unique tasting experiences, ideal for lovers of infused rums with tropical pineapple flavors and the voluptuous sweetness of Bourbon vanilla.
