In 1887, Doctor Homère Clément bought Domaine de l'Acajou on Martinique, a 43-hectare sugar cane plantation. This pioneer of agricultural rum opened a distillery in 1917 to meet the demand for rum during the war. After his death, his son Charles took over the company, which launched the Clément brand name in 1940. Today, Clément is one of the big names in rhum agricole and is available in more than 60 countries.
After harvesting, the sugar cane is pressed within an hour to preserve the freshness of the juice. The juice is then left to ferment in stainless steel tanks for 48 to 72 hours, using home-grown yeast and natural yeasts. The mixture is then distilled in a copper column still, modelled on the ancient French Armagnac kettles. Finally, the rum is slowly diluted to a more consumable alcohol level and possibly aged in a mix of American oak barrels and limousines. Clément also regularly releases special editions and single casks, which are sometimes aged in unique ways.