Rhum JM Terroir Volcanique

Volume: 0.7 litres | Alcohol content: 43% | Chill filtration: Yes | Colouring: No

Special Features:

Terroir Volcanique centres on the interplay of fire and oak. This aged rhum agricole matures for a total of three years at the Destillerie de Fonds-Préville: first in re-charred bourbon casks, then in former rum casks with a heavy Char #4 alligator char. The American oak casks undergo two different heating profiles: “intense” and “extrême”. Intense heating encourages vanilla, honey and sweet, toasted wood notes; extreme heating contributes to a rounded, full-bodied mouthfeel with flambéed tropical fruit and nutmeg.

Three-year-old rums are blended for this composition. Its own cooperage allows J.M to tailor the heat treatment of the casks. Alongside fruit and spice, smoky, earthy and woody impressions also form part of this bottling’s character. Distilled from sugarcane juice in a column still, the rum carries the AOC Martinique designation of origin. It contains no added sugar or colouring and is bottled at 43%.

Tasting Notes:

• Nose: On the nose, vanilla and honey-glazed gingerbread meet mango and grilled pineapple. Toasted notes complement the sweet, fruity aromas.
• Palate: On the palate, the creamy texture recalls melting vanilla ice cream with caramelised nectarines. There are also flambéed tropical fruit and sweet confectionery notes, accompanied by a hint of nutmeg.
• Finish: Baked banana and Bourbon vanilla linger on the medium-length finish.

Distillery/Bottler:

The Destillerie de Fonds-Préville lies near Macouba in northeastern Martinique, between the Roches and Macouba rivers at the foot of Montagne Pelée. In 1845, Jean-Marie Martin converted the sugar factory there into a distillery; his initials live on in the name J.M. The sugarcane fields lie close to the distillery on the Fonds-Préville estate, established in 1790.

These short distances allow much of the sugarcane to be pressed within an hour of harvesting. For Terroir Volcanique, the juice undergoes open fermentation with French baker’s yeast for 24 hours before being distilled in a copper Creole column still. Spring water from Montagne Pelée is used to bring the rum to bottling strength. J.M’s management of the surrounding ecosystem also includes crop rotation and fallowing; since 2021, the distillery has brought its soil conservation and circular production work together under the EDDEN programme.

Facts: