THE LOCALS
DISTILLERY PROFILE
A V ERY FRENCH
APPROACH TO RUM By Joseph Luparello
SA IN T JA MES DIST IL L ERY DEL IGH TS R HU M LOV ER S WOR L DW IDE W I T H T HE SPIR I T OF M A RT INIQU E The story of Saint James Rhum dates back centuries, originating on the rugged Caribbean Island of Martinique. This overseas region of France became one of the most productive “sugar islands” in 1765. Situated on the island’s west coast was the Fort Saint-Pierre hospital, a healing place for Louis XV’s wounded soldiers. To supply the infirmary with essential materials, a skilled alchemist named Father Edmond Lefébure built a sugar refinery next door at a place called “Trou Vaillant.” A vinegar factory
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was established soon after because of the refinery’s construction. Here, molasses residue was distilled to produce “guildive” or “tafia,” the ancestor spirit of Rhum Agricole. Initially, it was just a rustic spirit that lacked quality, but within it existed great potential, and Father Edmond knew that more than anyone. Following through with his sugarcane “eau de vie” brandy vision, Lefébure devoted himself to developing a prestigious rhum worthy of its name. Oddly enough a logistical roadblock played a critical role in establishing that very name. At the time, shipping of tafia to France was prohibited because of the edict of January 1713. It left the priest no choice but to export the alcohol to the geographically close English colonies of North America. However, few English speakers could properly pronounce “TrouVaillant,” making the true production site a poor candidate for the title. Luckily in the French domain, each “Habitation” had a different name and one of them, near Trou Vaillant, was called Saint Jacques.
