J.M. VSOP Rum Vieux Agricole comes from the processing of pure juice obtained from sugar cane. The plants from which it is extracted are strictly estate grown in Martinique's tropical climate, in particularly rich and fertile soils.
The juice destined for fermentation is extracted within an hour of cutting, avoiding the onset of oxidative phenomena. Distillation is carried out using two traditional Creole continuous column stills.
The Rum obtained at the end of the process is transferred into barrels containing Bourbon for three years, and after this period, further maturation in new American oak casks for at least 15 years follows.
A complex production process, which finally ends with bottling and marketing.