The Best Rum in the World

Rum made in Martiniquee has the worldwide reputation of being some of the best in the world for one reason – it’s made from genuine sugarcane. The famous and undeniably delicious rums of Puerto Rico, Haiti and other Caribbean islands are distilled from molasses or other sugar residue.

A trip to Martinique isn’t complete until you’ve visited a couple of rhumeries and tasted some truly fine rums. Eleven distilleries welcome visitors, give guided tours and offer samples of rums for sale. Most of the brands are not available in the US, and those that are, such as Clement and Saint James, are hard to find.

Rum is tightly woven into the history of Martinique. This eau de vie and its production is steeped in tradition and is a major part of the island’s culture. More importantly, it plays an essential role in Martinique’s future. Even if you don’t care for the drink, its story is fascinating.

In 1996, Martinican rum was granted an A.O.C. (Appellation d’Origine Contrôlée), which elevated its status and guaranteed that its production would be as strictly controlled as the great wines of France. This is a hard-won trophy awarded after centuries of toil.

Rum that is made from sugarcane is given the name rhum agricole, while rum originating from molasses is called rhum industriel. The king of rums is rhum vieux, or aged rum, which ripens in oak barrels at least three years, and often up to 15 years. Martinique’s climate helps to speed up the aging process, and rums emerge from their barrels with a rich amber color much sooner than in drier, cooler places.

White rum, rhum blanc agricole, is not aged and has a stronger, rougher taste. Most people prefer to mix it with something else to make punch. Martinique and Guadeloupe are known for their ti-punch, short for petit punch, which is made of a large shot of white rum cut with a little sugar syrup and a squeeze of fresh lime. The punch it delivers is not petite. Another popular drink is punch planteur, which is a shot of white rum mixed with tropical fruit juices such as pineapple and guava. Countless other drinks with imaginative names are concocted in every bar and restaurant on the island.

Other classifications of rum include rhum paile, aged 18 months; rhum ambré, aged three years; rhum vieux traditionnel, aged five to seven years; rhum vieux hor d’âge, aged eight to 12 years; and rhum vieux milléslimeé, aged 15 years or more. Look for these terms on the bottle when you shop.

You’ll want to visit at least one distillery while on Martinique. They are spread out around the island in every direction, so you should have no trouble fitting one or two into your touring itinerary. Each is different, of course, and some put on a more organized presentation than others. Rhumerie Saint-James has a museum that chronicles the history of sugarcane and rum production on the island, while Distillerie Rhum Clément is a beautifully restored plantation with a multimedia presentation. (Clément rum is now made in nearby Simon and aged at the showcase plantation outside Le François.) Even the smaller distilleries do a good job of introducing you to the process of rum making, and may allow you more time and freedom to wander about and sample the goods.