Rhum Clement: A Tasting Through the Years - A Review

The Rum Collective's mission stated at the beginning of each meeting is:

to enhance awareness of and develop appreciation for rum, from the still to the cocktail, in Seattle and beyond.

This evening, in our return to Liberty, we did just that...and more. Guests arrived and were properly greeted, not just by the ambience of a room filled with Rhum Clément, Benjamin Mélin-Jones and other like-minded rhum enthusiasts, but to a 'Ti Punch making station. Oh yeah! In Martinique, when served this cocktail, one may hear this charming phrase:

Chacun prépare sa propre mort

"each prepares their own death"

 

'Ti Punch station

 



Clément Sirop de Canne (front) & Clément Première Canne (back)

This meeting's greeting cocktail was done the Martiniquaise way; each guest had the opportunity to prepare their own. The cocktail is simple, yet delicate. However, balancing out the flavors of the lime and Sirop de Canne with the rhum agricole takes a little practice. Of course, no one had any problem trying their best at  tempting fate again and again. It made for a fun hands-on learning experience. Practice makes perfect!

Clément 'Ti Punch

2oz Clément Première Canne (use Clément V.S.O.P. for a 'Ti Punch Vieux)

0.5oz Clément Sirop de Canne

1 lime piece (disc shaped; 50/50 ratio of pulp to zest)



 

The 'Ti Punch table included all the fixings including ice, Clément V.S.O.P and Clément's new swizzle sticks (see photo). Modeled after the Le Bois LéLé, one was provided to each person at the 'Ti Punch station. This sort of schwag was a hit. Technique is important and a proper swizzle to mix up the ingredients is a fun ending to this potent libation. Ben talks to the individual preferences surrounding Martinique's national cocktail and the story of making a 'Ti Punch for his uncle as a kid. Swizzle!!                                        

 

For more on 'Ti Punch see our previous article here. 

 

 

As everyone settled with a 'Ti Punch in hand and a plate full of yum from Seattle's little known (and best) Cuban restaurant, Cafe con Leche, we focus our attention to view a short video...

 

 

 

 

 

Six snifters sit before each guest as Ben speaks, introducing each expression. We begin the tasting with the Clément V.S.O.P. It is almost like he is introducing you to his family members. We listen and sip, learning about how each expression is produced, be it a an aged single vintage rhum or a blend of select vintages. Many guests comment on the rich character of and differences between the 6yr and 10yr Grand Reserve. The opportunity to taste through each expression in their portfolio provides not only valuable comparative information, but makes for a well-rounded experience.




The final expression in our line-up is the Clément Single Cask.



Clément Single Cask

 This rare rhum is made from canne bleue (blue sugar cane) only and is known as a single varietal. It is a single vintage, aged for eight years and bottled at 43.6% ABV - cask strength. Clément Single Cask is available only at Habitation Clément at present. The room went silent as we raised our glasses full of this exceptional expression, nurtured to perfection by cellar master, Robert Peronet.  

Simply Amazing!!!

 

The closing cocktail appeared in the impromptu style in which it was created. Keith Waldbauer, co-owner of and bartender at Liberty, has a knack for creating awesome with no notice necessary. That's right folks, this cocktail was conjured moments prior to the meeting. Refreshingly complex, it boasts a fusion of Martinique Rhum and asian flavors, complimented by a combination of bitters. It's always exciting to witness the creative talent coming out of Liberty. Win!

 

 

Tao of Anarchy: Chapter 7

by Keith Waldbauer

 

1.5oz Clément V.S.O.P.

0.75oz Lemon juice (fresh-pressed)

0.25 Clément Créole Shrubb

0.5oz Orgeat

Bittermens Hellfire Habanero Shrub Bitters

Fee Brothers Black Walnut Bitters

Ginger Beer

Spritz of Giffard Banane du Brésil

Red Chile Garnish

 

 

A desert nightcap was necessary for such a special meeting. A bowl composed of Peak's Frozen Custard (chocolate) coated with Clément Créole Shrubb and finely chopped pistachio nuts was served. Chocolate and orange were meant for each other and the pistachio made for a ménage à trois. It was a flavor explosion in the mouth and the effects were memorable.

 

Introducing Mt. Pelée!

Mt. Pelée

 

A round of applause to Keith Waldbauer, Andrew Friedman and the staff at Liberty for their hospitality and preparation for this rhumtastic event!

 

Special thanks to Ben Jones for an informative tasting and taking time out to join us again in Seattle!!

 

 

 

Cheers!





Habitation Clément: A Journey to the Center of the Agricole World part 1 cont.



Habitation Clément and Clément X.O. 

Shortly after leaving Rhumerie Du Simon, we arrive at Habitation Clément. As I step onto the grounds of  Domaine de l'Acajou, its grandeur and historic significance become clear. Perhaps it was the tall, arching trees offering shaded pathways to take in the scene under the Martinique sun. The visitor friendly, open design is welcoming and unsurfaces the urge for quiet exploration and reflection. Perhaps I was taken back by simply knowing that this is the birthplace of Rhum Clément and a place called home by the father of Rhum Agricole, Homère Clément. Perhaps it was both, considering the propensity for truth telling after taking Dékolaj earlier this morning. Regardless, a perfect start to any morning in Martinique!

Sculpture Park

Habitation Clément is the only Créole home recognized as a Historical Monument in Martinique. In 1887, Homère Clément
purchased this 300 acre plantation and pioneered Rhum Agricole from its sugar cane fields. Today this site has transformed into another sort of enjoyable experience. Botanical gardens, a sculpture park and contemporary art galleries can now be sampled in addition to the various fine rhums offered in their boutique. Although our tour provided only a brief view of the new additions, a full day here is justifiable.

I become giddy with excitement as I pass by a few beautifully ripe stalks of blue sugar cane (canne bleue) on the way to...

Canne Bleue

...a private tasting with Robert Peronet, Cellar Master for Clément Rhums.
Alright, if I must!
 

Clément Tasting
Left to right: Clément 6yr GR, Clément 10yr GR, Clément Single Cask, Clément Cuvee Homère
 

 

Inside the aging warehouse, the bouquet of aromas is heavenly.
 

Clément Tasting

We taste through the Clément 6yr and 10yr Grand Reserve first, followed by the Clément Single Cask finishing with the Cuvée Homère Clément and finally the Clément X.O. Robert discusses the different casks used in the aging of each expression. He describes the flavors introduced into the rhums from the new French Oak and re-charred once used American Oak (ex-bourbon cask). We learn that their aged rhums are bottled at 44% with good reason; the family has always preferred it that way. Who doesn't respect this sort of tradition?! The humidity and consistent temperature of 29-30 degrees Celsius (85-86 F) year round lead to a 8-9 percent loss annually (angels' share). He notes the importance of this natural process in the rhum's overall character. A perfect setting for such an intimate and informative tasting. Awesome!

 



Holding Vats

We pass by the location of the original distillery, old machinery relics included, en route to view the other aging cellars. There is a bust of one of the Clément family at the opening of each Chai or cellar. All but one of them are filled with oak casks aging rhum. I learn, there are 7000 barrels, each holding 200 liters, aging at present. One cellar, unlike the others, contains large oak holding vats full of rhum resting before bottling. I learn the alcohol strength of the rhum is reduced each month prior to reaching bottling proof. A gradual reduction is done to ensure the unique aromas and smoky flavors remain in the end product. Also, there is also no caramel or sugar added to the rhum per the AOC regulations. Yes, this is Rhum Agricole folks!

 

 

 

Paying respects to the founder!

 

Bust of Homère Clément



 



The view is as stunning as it is peaceful on our walk up to the old Créole house rising above. The sugar cane that is used to make their rhum is still grown in the fields in the distance. Also, note the banana trees (see photo) which adds to the microclimate and sustainability of the soil. Before moving on, I stop to enjoy nature's symphony coming from the gentle breeze rolling off the hills and through the leaves of palm trees and sugar cane fields. I could stay longer, but....

 

 

It's 'Ti Punch O'Clock!!!

 

'Ti Punch Rude

 

  

Flags

In addition to being a heritage site, important political meetings have transpired here. On March 14, 1991, French President François Mitterand hosted US President George H.W. Bush at Habitation Clément for the signing of treaties towards the end of the first Persian Gulf War. A small video detailing the meeting can be viewed here. A place of peace and good spirits indeed!







Clément V.S.O.P. inside the House of Masters 

After a few lessons in proper 'Ti Punch preparation, we visited the infamous Créole home featured on the bottles of Rhum Clément. Formally known as the House of Masters, it is filled with antiques and well worth a visit to gain appreciation for all of her colonial charm. I notice an old lamp and side table piece portraying an opened bottle of Clément V.S.O.P. and snifter giving the room a warm feeling as though people still lived there. What a fine place to have called home.





 

 Outside the house, under the gazebo, it became time to indulge in a digestif.

A most lovely Clément Rhum and Panatela cigar pairing!!

 

Clément 10yr Grand Reserve, Clément Tres Vieux 1976, Clément X.O.

 

 

 We took our time and enjoyed each moment at Habitation Clément. The 1976 Vintage is reported to be one of the finest years of Martinique. However, I could not think of a better time to taste it than with present company on this day. Island time at its best!

 

Clément Tres Vieux 1976 and Benjamin Mélin-Jones

 

To all the staff at Habitation Clément that made for a truly memorable visit,

Je vous adresse mes plus vifs remerciements!



Seattle Rumdrops: Mojito's Mojito

Mojito at Mojito

This week's Rumdrops post finds us under blue skies and a determined Seattle sun. Our answer? Mojito. Yes sir, and in this case, both the cocktail and the restaurant! Tucked away off Lake City Way, this is the hidden gem you need to know about this summer. It is located in the Maple Leaf neighborhood only a few minutes north of Downtown Seattle right off
I-5. Brilliant colors and latin music are the scene. Mojito lovers need not fear the anticipation of those overly sweetened or mint salad mistakes that you've had in the past. The folks at Mojito do it right. Typically, this Cuban cocktail is composed of white rum, sugar, lime, mint leaves and soda water but the variations are numerous. At Mojito, the glasses for this classic cocktail are the first thing you notice walking in; stacked high and proud with limes. Their namesake is muddled with care, balanced in flavor and well-endowed with DonQ Cristal. DonQ is known for their great mixing rums and this is case in point. Fantastico! Their food isn't to be looked over either. Readers note, if you go later in the evening, you may wait for a table, but their will always be a Mojito waiting for you. Si, por favor!

Could this be the best Mojito served in Seattle? Go there and find out for yourself.

You can thank me later...

 

Salud!