Bally
On Martinique, on the lush slopes of Le Carbet, J. Bally was shaped in 1917 by Jacques Bally—an AOC Rhum Agricole famed for its pyramid bottle. Freshly pressed sugarcane juice ferments under tight control before a Creole column still draws out crystalline definition: floral esters, herbs and a faint trade-wind salinity. Even as production later moved toward Saint James, the house style remained steadfastly intact.
By the 1920s Bally was already betting on maturation; tropical ageing in oak—often French barrels, sometimes cognac-seasoned wood—turns canne fraîche into vanilla, roasted nuts and tobacco-laced depth. In vintage millésimes and vieux expressions, the élevage sous bois feels precise and dry. Sip neat as a digestif, or let it lend a refined backbone to a classic Ti’ Punch.Bally
On Martinique, on the lush slopes of Le Carbet, J. Bally was shaped in 1917 by Jacques Bally—an AOC Rhum Agricole famed for its pyramid bottle. Freshly pressed sugarcane juice ferments under tight control before a Creole column still draws out crystalline definition: floral esters, herbs and a faint trade-wind salinity. Even as production later moved toward Saint James, the house style remained steadfastly intact.
By the 1920s Bally was already betting on maturation; tropical ageing in oak—often French barrels, sometimes cognac-seasoned wood—turns canne fraîche into vanilla, roasted nuts and tobacco-laced depth. In vintage millésimes and vieux expressions, the élevage sous bois feels precise and dry. Sip neat as a digestif, or let it lend a refined backbone to a classic Ti’ Punch.
