In 1887 the doctor Homère Clément , sidnaco of the commune of Le François in Martinique , bought the 43 hectares of the sugar cane plantation of the Domaine de l'Acajou, where he founded his own distillery . Clément was a pioneer in the diffusion of agricultural rhum , produced using fresh juice from sugar cane instead of traditional molasses, which in 1996 , a century later, was recognized by the Martinique AOC designation of origin .

Upon Homère's death, the property was taken over by his son Charles, who was assigned the task of perfecting the family rum , thanks to the distillation studies carried out at the famous French school Louis Pasteur . The distillery was purchased by the Bernard Hayot group in 1986 which contributed to the spread of the brand by preserving the Clément family's production and cultural heritage.

The master distiller Emanuel Becheau, assisted in the production by Robert Peronet, iconic character of Martinique, takes care of the whole process which ends with an aging in fine American white oak barrels often previously used for the aging of Kentucky Bourbon whiskey.