Rhum Clement Homere Rum
The Clement Cuvee Homere is a blend of the best vintages of the last fifteen years selected by the Cellar master. This is exceptional sipping rum they regularly toast to the founder, Homere Clement.
What is the difference between Rum and Rhum?
The simple difference between Rum and Rhum Agricole is that RUM is always made from Molasses (an industrial by-product of sugar production) while Rhum Agricole is made DIRECTLY from freshly-pressed sugarcane juice. Rhum Agricole can be made only when the sugarcane is at its peak of maturity, limiting production to a short season of just over two months – from early March in southern Martinique through late May in northern Martinique. Upon harvest, the sugarcane is immediately pressed to extract the free-run juice, which naturally ferments with organic yeast from the outside sheath of the sugarcane stalks, producing Vin de Canne or sugar wine. Since 1996, the agricultural rhums, such as Rhum Clément, from Martinique are the only rums granted with a French Appellation d’Origine Contrôlée (A.O.C.). A.O.C. Martinique Rhum Agricole is at the top of the official French quality scale and must comply with legal restrictions on cane varieties, yield, distillation, aging, and especially production zone.
The careful production process of Rhum Agricole results in a pure spirit, encompassing the natural aromas and earthy, vegetal character of the sugarcane that is only present in A.O.C. Martinique Rhum Agricole. “The difference between Rhum Agricole and other rums has been compared to the difference between Whiskey and Single Malt Scotch,” says Benjamin Melin-Jones, Managing Director of Rhum Clément, “It’s a different fresh flavor profile not seen in any other style of rum and its distinctive character is derived directly from Martinique’s terroir and its glorious sugarcane.” The bulbous aromas and classic cane flavors in Rhum Agricole are captured in the long fermentation process and a lower distilling ABV. This makes for a sharp contrast with molasses-based rums. If the sugar is cooked in process, the finer qualities of the terroir and the dry grassy herbaceous flavors from the sugarcane will have been stripped from the spirit.
Rhum Agricole production in Martinique began in 1887, when Homère Clément purchased Domaine de l’Acajou in Martinique and converted it into a Rhum Agricole plantation and distillery. At the height of the great sugar crisis, sugar production came to a halt and the molasses, from which rum was distilled, was no longer available. Homère analyzed and mimicked the Grand Cru wine producers in France and the distillers of the great Armagnacs to perfect his method of rum production known today as Rhum Agricole. He treated the sugarcane like a fruit and pressed them like grapes to extract their fresh natural juice and fermented a wine to distill into an eau de vie. The complexities and nuances of Rhum Agricole are now being re-discovered by a new generation of rum connoisseurs. The unique flavor profile of Rhum Agricole makes way for the creation of stellar and memorable rum cocktails, capturing the attention of the growing mixology community and cocktail aficionados. The aged varieties are comparable to fine small-batch Bourbons, Single Malts and Cognacs; and are becoming increasingly recognized as smooth and stellar sipping spirits.
Rhum Clement Facts
Established by Homère Clément in 1887, Rhum Clément is the leading producer of A.O.C. Martinique Rhum Agricole. The opposite of industrial rum produced from molasses, Rhum Agricole is a true representation of what it means to be pure, natural rum. Rhum Agricole begins with the finest selection of sugarcane, pressed to extract a free-run aromatic sugarcane juice, which is distilled into a crisp and earthy vegetal spirit from the world-renowned terroir of Martinique. Rhum Agricole is only produced two months out of the year from fresh sugarcane juice and is exclusive to the French West Indies. A.O.C. Martinique Rhum Agricole is exclusive to Martinique.
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