In the 16th century, seafarers discovered the leaf of the Bayrassen, the common name for Pimenta racemosa, a small tree from the Antilles, which is also known as Bay St. Thomas. Its dried leaves that were rubbed on the body freely set a very fragrant oil, an excellent way to cool off and to perfume after all the months on the high seas ...

While farmers of the Antilles made loads of sugar with a target Europe, some imaginative slaves on the same sugar cane plantations discovered that fermented molasses (a by -product of the sugar) could be converted into a sugar -containing, alcoholic drink. The brewers used the pipeline of the slaves, distilled the molasses to intensify the alcohol content in the drink and create the famous rum. For an imaginative sailor from the Jungfern Islands, this was a great opportunity to brew the leaves and thus extract the essential oils.

The Bay was born.
This fragrance water was used by the islanders with spices, citrus shells, cinnamon, etc.

Refined to aromatize it according to your taste and thus became a fragrant pleasure gesture in the massage or after shaving.

This perfume, which was created in the Antilles, then experienced an overwhelming success worldwide. Initially highly valued at the American men's hairdressers in New York, it even moved into the royal courtyards of Europe.

Bay Rum is still popular with men on the Caribbean islands (from Bermuda to Bahamas to Barbados and the Virgin Islands). Ligne St Barth wanted to preserve this beautiful Caribbean tradition and at the same time give it modernity by creating an authentic fragrance. The top notes were retained (lime, leaf of the Bayranum tree on a chord of old rum from Martinique), cardamom from Guatemala (the queen of the spices) and more vetive were added.