It started with a chance discovery and a quirk of Caribbean biological research. During the development of their pop-up natural history museum, Amuseum Naturalis, members of Les Fruits de Mer found a cache of old biological specimens in the attic of the building and a product was born: Rhum Biologique.
Before rubbing alcohol and formaldehyde were readily available in the Caribbean, strong rum was the fluid of choice for specimen preservation. The team realized these specimens were over 100 years old—and so was the rum. They couldn't skip the chance to taste a rum that old—a bold move that turned into a big opportunity.
Combining natural and cultural heritage has always been a passion for Les Fruits de Mer, and Rhum Biologique is the perfect distillation of that ethos: on St. Martin flavoring rums is an age-old tradition. Creating unique flavored rums from guavaberry, banana, coconut and other fruits is a trademark of the island, and the after-dinner shot is a symbol of friendly island hospitality. Rhum Biologique embraces this tradition, while shaking things up from the opposite end of the flavor spectrum and highlighting the island's ecology.
Bold, imaginative flavors—like iguana, guppy and centipede—are both surprisingly smooth and intriguingly unique. The team is also hard at work on new flavors, and the possibilities are as varied as the island's biodiversity.