Saturday, January 23, 2010

Clément Première Canne


Clément Première Canne is exquisite, Appellation d'Origine Contrôlée Martinique Rhum. There i said it. This is how they do it:

Within thirty minutes of the sugarcane being cut, the sugarcane is crushed capturing the freshest and purest flavors of the estate-grown, A.O.C. certified sugarcane. To initiates fermentation an organic house yeast is introduced to the free-run juice, zymolysis is then further carried on by the organic field yeasts that live on the sugarcane in an open-top fermentation tanks. The length of fermentation (or zymolysis) is anywhere from 24 hours to 72 hours, resulting in a Vin de Canne (sugar wine), that is between 5-7% alcohol. These first steps are of the utmost importance to the final product, this sugary wine is where the full-bodied flavors and aromas are developed, before the are concentrated and refined in the distillation. The distillation is carried out in a single-column copper still allowing the ABV to remain very low and consistent. After distillation, the fresh cane spirit is placed in stainless steel tanks and oxygenated for nine months to removes any unpleasant esters, which could detract from the creamy clean flavor of the Rhum. The last step in a carefully observed series of quality control measures is estate bottling, insuring that every step of the production is achieved under the watchful eye of Habitation Clément.

That is what is known as care. These steps also apply to their VSOP, and their other wonderful Rhums. . .. but let's get back to tasting Clément Première Canne...

The nose is luscious with candied tropical fruit, floral tones and inviting spice that is redolent and sultry. The flavors are dry, bountiful and hardy displaying clearly the tones implied in the nosing: spices (cardamon, nutmeg, coriander), tropical fruit (pineapple and mango) and flowers (orchids, star jasmine) while evolving to include cocoa nibs, plantain and banana leaf. The finish is sexy, full, delicately spiced and lingering-- Yum!

For cocktail i pull out a couple favorites that are more 'rum focused' so that CPC could show off in my drink... First up:

Blue Boy Cocktail

2 Oz Clément Première Canne
1 Oz Sweet Vermouth (Carpano Antica)
1 dash Angostura bitters
1 dash orange bitters ( used Regan's a lot of complementing spices)
Shake until chilled & strain into chilled Cocktail Glass

and number 2 was a:


Rhum Sour

2 1/4 Oz Clément Première Canne
1 1/2 oz fresh lemon juice
1/2 - 1 tsp sugar

Shake until chilled & strain into a chilled sour glass
Garnish with orange (or lemon) slice and a cherry

A dash of Peychauds is awesome in this. . .

Want to taste the entire Clement line, have some amazing drinks, with some incredible food? Eva's Caribbean Restaurant is having a rum dinner on Thursday January 28th that promises to be a do not miss event! Get your details here and here . . .