Rum is the main component of tropical cocktails. It is produced on various islands of the Caribbean. La Martinique, a French island has its own way to produce rum, that makes is well appreciated by connaisseurs.

Two main types of rums:

Agricultural rum or “rhum agricole” or habitant rum Rum Clément since 1887

Made from fresh cane juice called the “vesou”. It is specific to Martinique and Guadeloupe islands (French West Indies). Since 1996, the Rum of Martinique is an AOC (Appellation d’Origine Contrôlée. Therefore, the producers have to comply with legal restrictions on production zone and cane varieties. Look for the distinctive logo, created by the Martinique Rum Syndicate, on the capsule. Types of "agricol" rums: Rum “grappe blanche” Colorless, pungent, it comes right from the still. It is mainly used in cocktails Old rum It is aged in oak barrels for at least three years. Some are aged for 6 to 10 years

Industrial Rum or “rhum industriel” Rum Negrita

Made from molasses, a residue of the sugar manufacture. It can be found in different varieties: Young rums Mainly used in cooking Old rums Aged in oak barrels of 650 liters for at least three years Light rums Usually used in cocktails Traditional rums Mix of rums from various sugar refineries Rums "grand arôme" Because of its long fermentation they cannot be drunk as such. Producers use them for blending with other rums. Rums “double arôme”: Specially made for the professionals in cooking and pastries Tafia Sort of lower quality rum produced from the distillation of second class of molasses and other residues

Rum Production process

Rum is colorless - at least when it comes out of the still. It can be sold just like that (being clear does not lessen its flavor nor strength!), or it can be colorized in three ways:

• By adding some caramel
• By aging it into oak cast (a treatment usually reserved for premium rums)
• By blending different rums

Rum Clément Store
in Le François - Martinique

Rum History

It was only after 1688 that the sugar cane wine began to be known as rum. The name would come from a creole word gumbullion that means great commotion. It was the name given by pirates and corsairs to their not so sober parties.

Like Dom Perignon with the Champagne, it is two cult officers who encouraged the production of the rum. First, the Reverend Father Du Tertre, who created a device to distillate the alcohol. His successor Father Labat improved the process by importing a still from France and adapting it to distillate the sugar cane.

Rhum Clement (in French)
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