Being situated amidst such scenic natural surroundings adds to the responsibility the Fonds-Préville Distillery has towards preserving the biodiversity and ecosystem that the distillery is part of.
At Fonds-Préville Distillery 25% of agricultural investments are dedicated to research in a quest for more reasoned agriculture (HVE2). This involves training teams, planting crops and conservation farming.
The Distillery preserves the soil's health through crop rotation and leaving fields fallow for periods between cultivation. These practices help the health and fertility of the soil.
They proudly say, "We collect, we transform, we produce, and we give back."
All the sugar cane used in the production of Rhum J.M is sourced from Martinique with 755 of this from the immediate vicinity of the distillery.
All the byproducts of rum production are reused. The vinasse produced as a result of distillation is first pumped into tanks containing bacteria. Here air is pumped to aerate the liquid to help microorganisms feed on the organic matter in the vinasse. Next, the water flows into large holding ponds where vegetation helps purify and clean the water which is used to irrigate banana and sugar cane fields.
A portion of the bagasse, the fibrous waste from crushing the sugar cane, is burnt in the boiler to generate steam for distillation. The remaining bagasse is sent to a nearby cogeneration facility to produce electricity, or it is used to make compost for the fields.
The ashes and dust produced in the boiler are trapped to ensure they don't pass into the atmosphere through the chimney and then used to make fertiliser or potash to nourish the soil.
The people employed at the distillery are as much a part of its lifeblood as the sugar cane is a raw ingredient. Since 2015, the distillery has fostered a process of transgenerational transmission of know-how with ongoing training offered to each staff member. It is all about sharing and imparting skills and knowledge.
Karine Lassalle, Cellar Master of Rhum J.M, with her predecessor Nazair Canatous
Rhum J.M. VSOP is matured for three years in re-charred ex-bourbon barrels, blended and then finished for a further year in larger casks.
Rhum J.M. X.O. is matured for five years in re-charred ex-bourbon barrels, blended and then finished for a further year in larger casks.
A traditional dry Rhum Agricole, the illustration on this Jungle edition bottle is a reminder of where JM Rum is located: its red-roofed distillery to
This rhum vieux agricole is column distilled and aged in American oak barrels with two degrees of toasting - intense and extreme. Named Terroir Volcanique
This Martinique rhum blanc agricole was rested and reduced to bottling strength over a period of six months. This extended period helps the roundness of
Rhum J.M. Epices Créoles is part of the L'Atelier des Rhums collection and is matured for a minimum of three years in French and American oak casks.
Rhum J.M. Fumée Volcanique is part of the L'Atelier des Rhums collection and is matured for 12 to 14 months in ex-bourbon casks that have been heavily
Rhum J.M. Jardin Fruité is part of the L'Atelier des Rhums collection and is matured for 24 months in French and American oak casks.
Rhum J.M Shrubb is a blend of white rum and three-year-old rhum agricole, infused with spices and bitter orange peel, and sweetened with sugar.
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