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Rum distilled from fresh cane juice rather than molasses: grassy, mineral, and unmistakably its own thing.
Martinique and the French Caribbean
When beet sugar collapsed Caribbean cane prices in the 19th century, French island distillers turned to fermenting the juice itself instead of the byproduct; Martinique won a protected appellation for the style in 1996.
Fresh-pressed cane juice is fermented within hours of harvest and distilled in a single-column Creole still. The appellation fixes the cane varieties, the harvest window, and the distillation strength.
Cut grass, olive brine, and green cane over white pepper and a mineral finish. Blanc is bracing; the aged bottlings add oak without losing the vegetal core.
Did you know
Cut cane starts fermenting on its own within a day, so agricole distilleries can only run during the harvest season.
Also known as: agricole, rhum
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