Each barrel of rum is unique within the six aging cellars of Habitation Clément in Martinique. The mastery of aging by the cellar master allows him to create different barrels, more or less marked by the wood, more or less aged, with various origins and essences. The aromas provided by the wood and the chemical reactions that take place during aging depend in particular on the type of wood (mainly oak, marginally acacia, chestnut, cherry...), its toasting, its environment and its history. The barrels can be new, have been used many times or have served to age other alcohols (whisky, sherry, port...). The wood then restores the characteristics of the previous alcohol in addition to the water-soluble tannins which give the rum its woody aromas. A 200 liter barrel indeed retains imprisoned in its staves what is called the 'Devil's Share', i.e 5 to 9 liters of the liquid previously contained.