At the beginning of the 900 Gustave Crassous de Médeuil bought the distillery from the founder's family, Jean-Marie Martin. Today the owners take care of the entire production cycle: planting, sugar cane harvesting, grinding, distillation, aging and bottling. It is produced in the northern part of the Caribbean island of Martinique, in plantations owned, located on the last slopes of the Montagne Pelée. The slopes of this volcano guarantee the best soil for sugar cane. The barrels, harvested mechanically, are ground to extract the sugary juice, the "vesou". This is then left to ferment, then it is distilled with column alembic. The distillate ages in oak barrels for a minimum of 10 years, during which evaporation leads to a loss of more than 50% of the total.