Rhum Blanc Agricole, Rhum Clement Martinique

During the harvest period between February and June, the freshly cut cane is crushed to extract its juice called " vesou". This juice is then fermented for between 24 and 36 hours in open-air tanks at the distillery. The wine or "cluster", obtained by fermentation of pure sugar cane juice, is distilled at a maximum of 75° (according to the rules of the AOC Martinique) in order to preserve a maximum of aromas.