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Rhum Clement VSOP is 40% abv / 80 proof. It is an AOC Martinique aged rhum agricole, made from pure crushed sugarcane juice, estate produced and bottled. It's been quite awhile since I reviewed any spirits here on Slashfood.com and I have an enormous amount waiting for their chance. My winery, brewery, and distillery projects take up so much of my time and energy that I rarely can fit in a nice sun-downer at the end of the day. The past year or two I have been a big rum fan, and Rhum Clement's products are at the top of my list. Although they do share the spot with a few other excellent rums. When you get to the top tiers the competition isn't really competition, more like a friendly rivalry. I'm enjoying the jostling for position on my tongue.The Clement VSOP is a deep, dark gold with a hint of amber in color. The aroma is smooth, lush, and fragrant with vanilla and toffee, over an earthy, sensual base. Hints of lush, sexy, moist, dried apricots float on top, with a layer of spice in between; followed by a bare bit of sweetness to round out the nose.
This is a dry, not sweet rum. So it starts dry on the tongue at first, then a rush of big , tropical fruit and nut flavors comes along like a wave. Coconut, mango, papaya, pineapple, all melded together with a touch of the classic earthiness and herbal notes you find in good rum agricole. This is one of those spirits that a few minutes in the glass improve dramatically. What started out as excellent, soon became amazing, with the aroma and flavor becoming more full, warm, soft, and complex. Quiet floral notes started to come out, and then made their presence fully known. Like an orchestra quietly starting a piece of music that ends with percussive power. I recommend the VSOP sipped straight up, on the rocks, or in a premium and well crafted cocktail. It's hard to ask for more in a dry, aromatic rum. Quite a few of my friends agree with me, here's what the Rum Dood, Matt Robold has to say. Now I'm going to enjoy the last tiny sip in this bottle that I have been savoring for over a year, as I kick back after a long, hard day of building my own distillery.
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11-06-2008 @7:41AM DanGarion said... Rum Dood is a cool guy, I met him a couple weeks ago at a Foodbuzz dinner. I've been contemplating doing a Scotch site.
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11-06-2008 @10:27AM Hillary said... This is such a good rum. I like to drink rum on the rocks and it's interesting how the flavour changes slightly from island to island. i have to say that mount gay is m favourite, though.
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11-07-2008 @6:06PM icantread said... Excellent rum. The aging really smooths out those rough edges in the premier canne and adds complexity to it. Question, my current bottle has a very different shape (regular tall bottle with the palm frond thatching). Any idea why this is. I like the the one I have but this looks like a classier bottle. My creole shrubb is the same.
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11-07-2008 @6:20PM JMForester said... ican'tread- that's a great question. Ben Jones, who grew up here in Maine, and is a direct descendant of Homere Clement, and runs Clement USA, stopped by my place on his vacation this summer. He dropped off a few bottles for me as a present and the Creole Shrubb was in the new bottle.
I asked about it and he told me that the women who tied the rafia around the tall bottles have all just recently passed away or retired from old age, and they couldn't get anyone to replace them. So, since they couldn't get anyone to tie the rafia on the bottles, they decided to change to a new bottle shape and retire the tall bottles with the rafia. One day they may even become collectors items.
-JMF-
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