While Saint James’s unaged spirits showcase the freshness of Martinique’s sugarcane, it’s dark Vieux Rhum highlights just how well these flavours interact with oak, resulting in an intriguingly complex flavour profile.
To ensure that the essence of the sugarcane is captured, Saint James cuts its cane between January and July, before transporting it quickly to the distillery, where it’s put through crushing mills to extract the juice, or vesou. This is filtered and added to large, open vats for fermentation.
The resulting cane wine is distilled once in continuous creole column stills, the only pure cane juice rum to make use of this traditional method. After distillation, Saint James Vieux Rhum spends at least three years in small oak casks, giving this spirit significantly more aromatic complexity.
Sugar cane juice.
Its time in oak casks makes this agricole rhum ideal for sipping neat or mixing in more punchy cocktails.
A heady, mysterious aroma.
Notes of fresh plum fruit and dried prunes, alongside hints of vanilla, almonds and walnuts.
Dry woody tannins and spice.