Since 1765, SAINT JAMES has produced "Rhums Agricoles" from pure sugarcane juice. Harvested from January to July, the canes are quickly crushed to ensure their aromatic power and freshness. The sugarcane juice is then fermented before being distilled in Creole stills at the distillery in Sainte-Marie. The blending of the Rums is a painstaking process carried out by the cellar master. The Rums that will be aged are then placed in oak casks, with the tropical climate leading to maturation that is almost twice as fast as on the mainland and a rate of evaporation, known as the "angel's share", that is twice as significant.