Martinique
Martinique, a French Caribbean Island, is mainly producing “Rhum Agricole”, which is obtained by distilling of sugar cane juice.
This kind of rum is more aromatic. To produce 10 litres of rum roughly 100 kg of sugar cane needs to be processed.
In 1996, the Martinican Rhum Agricole obtained an AOC recognition, “Appellation d’Origine Contrôlée’’ and is the only one so far.
Like in Cognac or Armagnac, there are strict ageing conditions & appellations. All ageing & bottling must be done on the island.
No Additional Flavor & No Additional Sugar
Rhum Clément
Rhum Clément has been established in 1887 when Homère Clément, physician and mayor of Le François in Martinique, purchased a 43-hectare sugar plantation, Domaine de L’Acajou.
Inspired by the enjoyment of great brandies while studying in his early years in Paris, Homère mimicked the distillers of the great Armagnac’s of southwestern France to perfect his method of rhum production known today as Rhum Agricole.
Nowadays, Rhum Clément has 8000 barrels patiently aged in their 5 historical cellars and is a leading producer of A.O.C. Martinique Rhum Agricole.
Around 8% of the volume of each barrel is lost every year due to « evaporation » (or Angel share). The aging is also unique, known to go 2.5 times faster than in Europe or Kentucky due to the high temperature and humidity.
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