The 2003 Bally Martinique rum spent more than 10 years in oak barrels. We find all the elegance, liveliness and complexity of a rum raised in oak barrels. This vintage displays the particular alliance of notes of undergrowth, with characteristic fruity J.Bally.
Colour: Clear mahogany.
Nose: Oaky with notes of candied fruits, and a hint of dark chocolate.
Taste: On wood, fruits, chocolate.
Finish: Elegant, spicy, peppery.
Jacques Bally bought in 1917 in Martinique a sugar factory created by the baron de Lajus. He quickly turned it into a distillery and at the same time gathered the land that had been scattered. He was a pioneer when he decided in 1924 to let his rums age in barrels. In 1987, the brand and its Creole column were moved to the distillery of Simon then in 1996 the Remy Cointreau group took control and moved the production to Saint James but keeping a special elaboration with also its bottle of particular triangle shape. Like a grand cru, the J. Bally brand only sells 250,000 l per year, making it a rare rum.
Data sheet
The 2003 Bally Martinique rum spent more than 10 years in oak barrels. We find all the elegance, liveliness and complexity of a rum raised in oak barrels. This vintage displays the particular alliance of notes of undergrowth, with characteristic fruity J.Bally.
