The agricultural rum produced on the Habitation Clément estate of Saint-François in Martinique is a brandy (eau-de-vie) produced from the fermentation of pressed sugar cane juice called Vésou. It has been regulated since 1996 by the Martinique AOC which guarantees its quality and respect for ancestral know-how. It differs from industrial rum obtained by fermentation of molasses (by-products and residues of the refining of cane sugar) and diluted with water or sugar cane juice. Rum can be consumed white, old (aged in oak barrels) or arranged (spiced). The generic term that designates it in french, rhum, has been attested since 1687 in the form rum, borrowed from English.