Rogue Spirits Dark Rum

This old rum Off-d’ge, fruit of the exceptional union of our oldest brandies magnificently expresses the specificity of Old Rum Clement, in homage to its founder Homer Clement. Its great aromatic complexity allows us to appreciate its intense woody, its aromas of dried fruit, and cinnamon. This rum has a complex nose with strong empyreumatic flavor, Final Long mouth, balanced and delicate, leaving the palace a reminder of the typical aromas of Martinique.”,”second”:”

This old rum Off-d’ge, fruit of the exceptional union of our oldest brandies magnificently expresses the specificity of Old Rum Clement, in homage to its founder Homer Clement. Its great aromatic complexity allows us to appreciate its intense woody, its aromas of dried fruit, and cinnamon. This rum has a complex nose with strong empyreumatic flavor, Final Long mouth, balanced and delicate, leaving the palace a reminder of the typical aromas of Martinique.

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Handcrafted from 100% cane sugar and aged in used Dead Guy Whiskey barrels, Dark Rum starts off with crisp aromas of toffee and brown sugar. Medium-bodied, the palate immediately transitions to distinct flavors of roasted nuts, spice, and sweet oak.

Dark Rum starts off with crisp aromas of toffee and brown sugar. Medium-bodied, the nose immediately transitions to distinct flavors roasted nuts, spice and sweet oak.

Established in 2003, Rogue Spirits creates multi-ingredient small-batch spirits, artisan distilled in traditional handcrafted copper pot stills. The majority of raw ingredients utilized in the production of Rogue Spirits, including grains, hops, and botanicals, are sourced directly from local Oregon farms. No chemicals, additives, or preservatives are used.

Martinique has long had the reputation of having the best terroir for sugarcane cultivation, long before Homre Clment had the imaginative idea to press sugarcane to produce Rhum Agricole. Domaine de lAcajou was purchased in 1887 at the peak of the sugar crisis. The introduction of sugar beets and the increasing availability of cheap South American sugar lead to the collapse of the Martiniquean sugar commerce.

As a result, the local economy, which was driven by the principle cash crop of sugar, was in shambles. Many planters were out of work and took to the streets rioting against the bankrupt plantation owners. What once was a rich and lively island was quickly mired in economic despair. At this time, Homre Clment was a very popular member of the Martiniquean community and the mayor of Le Francois. He purchased the prestigious sugar plantation known as Domaine de lAcajou just 3 kilometers from the center of Le Francois. This 43 acre estate was considered one of the best sug…

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Martinique has long had the reputation of having the best terroir for sugarcane cultivation, long before Homre Clment had the imaginative idea to press sugarcane to produce Rhum Agricole. Domaine de lAcajou was purchased in 1887 at the peak of the sugar crisis. The introduction of sugar beets and the increasing availability of cheap South American sugar lead to the collapse of the Martiniquean sugar commerce.

As a result, the local economy, which was driven by the principle cash crop of sugar, was in shambles. Many planters were out of work and took to the streets rioting against the bankrupt plantation owners. What once was a rich and lively island was quickly mired in economic despair. At this time, Homre Clment was a very popular member of the Martiniquean community and the mayor of Le Francois. He purchased the prestigious sugar plantation known as Domaine de lAcajou just 3 kilometers from the center of Le Francois. This 43 acre estate was considered one of the best sugar plantations on the island of Martinique. But as it was stuck in a poor and stagnate sugar economy, it was unfortunately forced into bankruptcy.

Homre Clment made the necessary investments and transformed one of the island’s most prestigious sugar plantations into a producer of world-class Rhum Agricole. He had the planters return to the fields to harvest sugarcane once again, but not to refine sugar. His idea was to press his quality estate grown sugarcane to extract first-pressed aromatic and flavorful sugarcane juice to distill pure rhum. Inspired by the enjoyment of great brandies while studying in his early years in Paris, Homre mimicked the distillers of the great Armagnacs of southwestern France to perfect his method of rhum production known today as Rhum Agricole.

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