know-how
Appellation d'origine contrôlée
Signature of Rhum Clément
The AOC Martinique, appellation d’origine contrôlée, label signifies an exemplary degree of expertise in every stage of production. We follow the rigorous AOC rules to produce rhum distilled from pure sugar cane juice with guaranteed authenticity and quality. Our rhums proudly wear the AOC label.
TASTING COMMITTEE
A group of experts
The in-house Tasting Committee regularly evaluates and tastes samples of rhums at various stages in the production process. With every sip, they evaluate the aromas, textures and flavors of each rhum to ensure qualitative consistency. The members of the Tasting Committee are also involved in blending decisions and the validation of new products. They work closely with the cellar master to ensure every barrel holds exceptional rhum.
CELLAR MASTER
Heritage and modernity
Since 2021, Julien Thimon has become the new face of Rhum Clément. After accompanying Robert Peronet in ageing and blending at Habitation Clément for eighteen years, he in turn became cellar master. In this role, he oversees all stages of the production process, from the selection of sugar cane varietals to the bottling of the rhum. While guaranteeing its age-old quality, he innovates, renews and perfects Clément rhums with bold new blends.
Canne Bleue Vintages
The iconic
In 2000, Clement created a truly unique monovarietal rhum agricole. This creation marks an important creative milestone: it is the first rhum agricole distilled from a single sugar cane variety, the Canne Bleue, for which it is also named. This distinctive rhum is the result of a passionate and demanding creative process. A white rhum with enchanting blue-violet reflections, Canne Bleue has particularly fruity aromas. It is renewed every year in a new vintage to truly display the singular aromatic profile and original fruity notes of the Canne Bleue.
A NEW PRODUCTION UNIT
A modern plant
With a floor area of 3,500 m², the new ultra-modern production building enables Rhums Clément to be packaged on site. Two bottling lines, a storage area and a shipping area ensure quality and traceability at every stage. This is also where the Clément tasting panel and experts bring out the full intensity of the flavors of current and future Clément rums.
Harvest
A sugar season
There are 4,000 varieties of sugar cane, of which only 29 are AOC-approved (since 2020). At maturity, the cane stalk can reach 13 feet in height, at which point harvesting can begin. It takes place once a year, generally from January to July, using harvesters.
Weighing
Quality control
Weighing sugar cane is an essential step in controlling cane quality and sugar concentration, in strict compliance with appellation d’origine contrôlée regulations (sugar content over 14 Brix).
Grinding
End of harvest
The sugar cane is crushed to extract juice. This process is done in the few hours immediately after harvest to preserve the sugar cane’s freshness and aromas once distilled. After three successive grindings, the sugar cane has yielded all its juice. The dry fiber that remains, known as “bagasse,” is used as fuel in the steam boilers on the estate.
FERMENTATION
Jus de canne à sucre
Le « vesou » est le nom donné au jus de canne à sucre. Il fermente pendant 24 à 36 heures avant l’ajout des levures qui transforment le sucre en alcool. Le vin de canne ainsi obtenu se caractérise par une teneur en alcool de 3,5 % et un pH compris entre 3 et 4, conformément aux normes de l’AOC.
La DISTILLATION
Un processus continu
La distillation consiste à extraire l’alcool contenu dans le vin de canne grâce à l’action de la chaleur de la vapeur d’eau. La bagasse alimente les chaudières à eau et, dans la colonne à distiller, la vapeur d’eau confrontée au jus fermenté se charge d’alcool. Conduite dans un condenseur, elle revient à l’état liquide en un distillat qui titre à 71 degrés d’alcool.
Ageing
Know-how
The white rum obtained from distillation is placed in stainless steel vats for six to eight months, where a delicate process of gradual reduction allows it to lose its heat and gain in roundness and flavor. As for aged rhum, it is placed in oak barrels for at least three years, gaining aroma and flavor before the cellar master blends and finishes the rhum.