Objective Notes

Extremely Smooth (on the RnD scale of Harsh-Smooth-Very Smooth-Extremely Smooth).

Clément 1976 is dark amber in color as you would expect from decades of maturing in oak barrels. Aromas discovered are vanilla, moderate oak, toasted almonds, and light alcohol. You first sip reveals a very nice full body, slightly warming and dry, and quite substantial. Flavors stay spot on with the aromas and it ends nicely with an exceedingly long and dry finish.

Anecdotal Notes

Clément 1976 is one of the most exclusive Rhums that I’ve ever tasted. I was introduced to it by Benjamin Jones, a 4th generation descendant of Homère Clément, at the Miami Rum Renaissance’s VIP Grand Tasting Event. I knew I was in for something special when Ben pulled the bottle out from under the table and said “try this”.  Well, I can tell you that it was my favorite experience of that incredible day, standing there with a small amount of Clément 1976 rhum, Ben telling the story of his family’s history, starting with Homère Clément purchasing a bankrupt sugar cane plantation in the late 1880’s. He was a Paris trained physician and had the means to purchase it after the floor dropped out of the sugar industry due to the European nations finding a cheaper source of sugar in Brazil and Central America. Homère bought the sugar plantation and decided to put people back to work by converting it into a rhum plantation and distillery and thus Clément Rhum was born in 1887. Homère is often regarded as the father of rhum agricole, as he was first to ferment fresh cane juice (molasses wasn’t as readily available after sugar production was curtailed).

Clement 1976 Rhum is one of three rare vintages declared by this noteworthy distiller – others being 1952 and 1970.  The 1976 rhum is a single vintage distillation and bottling, having never been blended with other crop years.  Clément 1976 started with plantation-grown and harvested sugarcane, crushed for its pure cane juice. Fermentation for two-three days yielded a sugarcane wine (“vesou”) of less than 10% alcohol content, which was then carefully distilled to 72 percent alcohol (144 proof) in a single copper column still.  It sat for three months in stainless steel containers, when the cellar master realized the brix level of the sugarcane juice would lead to an exceptional aged rhum. Maturity came from two decades aging in oak before a final storage in large glass demijohns prior to bottled in small batches.

Taster’s Opinion

Roger - If you are fortunate enough to find it, and have the means, you too can discover the extraordinary refined rhum that was predicted by that cellar master so long ago. Realizing that 5-10% of rum disappears every year (the Angels Share) through evaporation in the barrel, you appreciate just how rare it really is (and they didn’t top off the barrels from other years vintages).

Most recently tasted by: Roger in May, 2009 at the Shore Club,   South Beach Miami.

Taster's Rating (10 is best):  Roger -  9.5 Flasks