Rhum J. Bally is a vintage agricultural rum produced in Carbet, the area of choice for the production of sugar cane in Martinique, obtained from the distillation of only fresh juice, which is aged in large vats for a period of 24 months.

Normally bottled after six years of aging - a period considered to be perfect for the distillate to reach the best aromatic balance - the company sees its Rhum acquire very high values with the passage of time, therefore, excluding the very rare 1924 and 1929 vintages, all the other vintage ones, especially up to the first half of the 80s, have a very high cost, and are highly sought after by collectors and lovers of the genre.