In the late 17th century, Pére Labat, a Jesuit priest credited with proliferating sugar cultivation in the French West Indies, was the parish priest of Macouba while operating a sugar refinery at his house on the Roche River, where Rhum J.M is produced today. Antoine Leroux-Préville purchased the estate in 1790. In 1845, Antoine Leroux-Préville’s daughters sold the property to Jean-Marie (J.M) Martin, a merchant from Saint-Pierre. Jean-Marie Martin recognized the superior quality of the sugarcane he found and decided to shift the cultivation practices away from producing huge quantities of sugar and focus on producing the finest quality rhum agricole. The rich sugarcane flavors in Rhum J.M are a result of the unique volcanic soil, tropical humidity, tremendous ventilation from the steady sea breeze onto the mountain side, and the excellent drainage on the sloping sugarcane fields.
A fundamental ingredient in classic French Caribbean traditions, Shrubb J.M is a brilliant marriage of J.M aged rhum with bitter orange zest, natural sugarcane syrup, and a maceration of locally sourced vanilla bean, cinnamon and nutmeg. Shrubb J.M is essential to family celebrations and gatherings in northern Martinique, and is an ingredient in contemporary cuisine and cocktails, which call for an avantgarde liqueur d’orange.