Head office of the prestigious Rhum Clément, nestled in the heart of sugar cane plantations, The Habitation Clément offers its visitors a unique opportunity to discover the techniques and manufacturing process of its famous beverage. A natural product derived from the direct distillation of sugar cane juice, agricultural rum, prepared on the estate since 1917, is first and foremost a story of tradition.
The four cellars, Homère Clément cellar (1917), Charles Clément cellar (1996), Georges-Louis Clément cellar (1999) and Jean-José Clément cellar (2006), are open allowing the public to discover the assembly and ageing of rum before bottling which is still carried out in the Habitation Clément. Thanks to the modernisation of its equipment and the transmission of its know-how, the quality of Rhum Clément has stood the test of time, as testified by the Appellation d’Origine Contrôlée (AOC) label, obtained since its creation in 1996.
After the scent of alcohol which already fills the air near the four cellars of the estate, a world of rigour and experience unveils its secrets. Immersed in huge stainless steel tanks after distillation, the white agricultural rum undergoes a long preparation over several months before giving round and tasty balance in the mouth. Patience, measurement and precision: such is the right dose which can be found in the strict protocol assigned to old rum, whose AOC denomination necessitates remaining in oak barrels for at least three years.
Today, our cellars house more than two million litres of rum, divided into pyramids of barrels, where they take on the aromatic substances of the wood before being assembled in special or vintage cuvées by the cellar master.