One of the few rums (NB: French spelling rhums) in the world to claim a terroir as the sugar cane is grown in a unique microclimate in volcanic soil on the slope of Mt Pelee on a sloping field with low cloud ceiling and sea breezes (Most sugarcane is grown on flat land on poor soil) on a single estate making it a unique microclimate and small circumscribed geographic area – much like the great houses of Bordeaux, Cognac or Champagne claim weather, soil and geographic demarcations and resulting effects.

Another noteworthy point is that it is a Rhum Agricole or made directly form sugar cane juice rather than molasses. Less than 5% of the worlds production of rum is made this way and the process yields a dramatically different product.