Rhum JM Sirop de Canne Martinique 500 ml

What Is It / Origin & Production

• Rhum J.M Sirop de Canne is a non-alcoholic sugarcane syrup made by Rhum J.M in Martinique.

• It’s produced by slowly reducing fresh-pressed sugarcane juice (vesou) from the estate and nearby farms until it becomes a silky, rich syrup.

• The sugarcane is grown on volcanic soils around the Habitation Bellevue estate and nearby fields on the slopes of Montagne Pelée.

• Because it’s made from pure cane juice and not molasses, it retains fresh vegetal and grassy notes typical of agricole-style cane sources.

• It is sold in 500 ml size bottles and widely used in local Creole cuisine and bar recipes.

Tasting Profile & Characteristics

• Appearance: Deep, golden amber syrup (thicker than simple sugar syrup)

• Aroma / Nose: Fresh cane juice, green sugarcane stalk, light vegetal and grassy undertones

• Palate / Flavor: Rich sweetness with cane character, tropical hints, and a plush mouthfeel; more complex than plain sugar

• Finish: Long, clean, and cane-forward—less candy-sweet, more nuanced than plain syrup

• Sweetness Level: High, but the complexity and natural cane character help it feel more “alive” than simple syrup

Uses & Applications

Because Rhum J.M Sirop de Canne is a premium, flavor-rich cane syrup, it works beautifully in many areas:

Cocktails & Mixology

• Ti’ Punch: A classic Caribbean cocktail from Martinique. Use Sirop de Canne instead of plain sugar or simple syrup for deeper flavor. Common ratio: a small amount of syrup + a measure of rhum agricole + a twist of lime.

• Rum-based cocktails / Daiquiris / Mojitos: Swap in J.M syrup for your usual sweetener to elevate complexity.

• High-end old-fashioned or punch recipes: Where simple syrups feel flat, this gives body and nuance.

• Mocktails / Non-alcoholic drinks: Add to sparkling water, citrus juice, or herbal infusions as a refined sweetener.

• Coffee / Tea / Espresso drinks: Stir into hot drinks where plain sugar is too one-dimensional—this adds texture and depth.

Culinary Uses

• Creole / Caribbean desserts: Use in cakes, glazes, marinades, sauces, and pastries to impart cane character.

• Fruit compotes & toppings: Drizzle over tropical fruit, grilled pineapple, or berries.

• Breakfast / Brunch: On pancakes, waffles, or as part of syrup blends.

• Savory glazes & sauces: Especially with pork or poultry—combines cane sweetness with umami.