Within a verdant tropical park and surrounded by century-old trees, Plantation Leyritz is an old habitation located in the North Atlantic which has preserved the remains of its period buildings. It was an old agricultural domain, certainly the most important of the West Indies if we take into account the number of its buildings. It was founded by a noble from Bordeaux, Michel de Leyritz (1681-1764) who had settled in the North Atlantic region of the island for several years.

From then on, a system of planting crops was set up according to the needs and trends of the time (spices, cassava, tobacco, citrus fruits and of course sugar cane). Nowadays, there are still plantations of bananas and pineapples.

After its creation, as was the case in the rest of the island's settlements, Michel de Leyritz called upon slaves from Africa to work in the plantations. In 1771, there were 336 slaves working on the fields of the site which covered an area of 497 hectares. Then the number of slaves present on the site will decrease following the end of the slave trade.

After the abolition of slavery, paid black workers and "koulis" were in charge of field work and the production of sugar cane products (rum, sugar and tafia).

In 1970, it was transformed into a hotel-restaurant while preserving the historical buildings (sugar mill, distillery, water mill and the case-nègres street) as best as possible.

Leyritz Plantation is also known for having been the host of a Franco-American summit between the President of the Republic at the time, Valery Giscard d'Estaing and Gerald Fort, the President of the United States, from December 14 to 16, 1974.

In 1979, it was hit hard by Hurricane David before being restored and welcoming visitors from around the world.

In 2007, the Leyritz Plantation was partially destroyed by Hurricane Dean and did not reopen its doors to visitors. In addition, due to funding difficulties, the site has not been renovated.

Known by all rum lovers, J. Bally distillery has been producing a quality product recognized throughout the world for several centuries.

In the 18th century, Baron de Lajus bought a small sugar refinery with a water mill, built in 1610. Spared following the eruption of Mount Pelee, the estate was nevertheless seized by the authorities.

Renowned among rum enthusiasts, the J. Bally distillery has been producing a high-quality spirit recognized worldwide for several centuries.

In the 18th century, Baron de Lajus acquired a small sugar refinery equipped with a water mill, originally built in 1610. Although spared during the eruption of Mount Pelée, the estate was later seized by the authorities.

In 1917, Jacques Bally—an engineer trained at the École Centrale des Arts et Manufactures—purchased the property at a time when rum production was flourishing. He transformed the sugar refinery into a distillery, applying his technical expertise to build a new distillation column and install a value machine himself.

This modernization of equipment was accompanied by a revaluation of the land. Bally consolidated the fragmented plots and rebuilt the Habitation Lajus. In 1930, he introduced the iconic pyramidal bottle that would make the brand famous across the globe.

Inspired by techniques used in the production of fine spirits, Bally began aging his rums in barrels as early as 1924—a visionary move that positioned him as a pioneer of aged rum.

After World War II, one of Jacques Bally’s sons joined him, and together they continued to improve the distillery’s facilities.

In 1976, Bally rum began to be produced by Saint James using its Creole column, although part of the aging process continued in Bally’s original cellars.

In 1987, the brand and its Creole column were relocated to the Simon distillery. Then in 1996, when the Rémy Cointreau group took over, all Bally production was transferred to the Saint James distillery, where the rum benefited from a highly specialized production process. The equipment was modernized, yet part of the aging still takes place at the Carbet distillery. The methods developed by Jacques Bally have been carefully preserved: production occurs during the driest season, and the rum is aged exclusively in oak barrels.

Today, the J. Bally brand produces only 250,000 liters per year, making it a rare and artisanal rum of grand cru quality. Aged rum remains the house’s specialty, with subtle notes of vanilla and dry wood that give it a distinctive flavor.

The original site is currently closed to visitors.