Darroze, Bapt & Clem’s Collection

Bapt and Clem_label

Country & RegionFrance, Southwest
ProducerMarc Darroze
FoundedBapt & Clem started in 2015

M arc Darroze formally joined his father’s artisan Armagnac firm in 1996 and soon thereafter took the helm. Over the next twenty years he developed close ties to farmers and producers in Armagnac and became intimately involved in distillation. At the same time, in the course of his travels around the world representing the Darroze brand, he visited other distillers to see how they did things. He’s a dynamic man, Marc, ever curious and never one to sit still.

He befriended many of those distillers. He raised two sons named Baptiste and Clément. He came to have an extraordinary frame of reference with spirits, be it distillate made in France or overseas, and he acquired a fondness for rum (a logical step, given France’s colonial legacy in the Caribbean Sea and Indian Ocean). Over time, an idea germinated and then quickly took shape: why not do a limited barrel selection of his favorite spirits from fellow distillers?

In 2015 he decided to go forward with Bapt & Clem’s. With every spirit, the process was and is the same: Marc chooses one or two barrels—or makes a blend—from a distiller whom he has known for many years. The spirit has already been made and fully aged at its place of origin, and Marc’s choice, a deeply personal one, is to buy the barrel or blend only if what he’s tasting really sings to him. The spirit is then racked into a special container, shipped to France, and then racked into large glass containers to ensure freshness. Water is added if need be to bring the alcohol level down, but nothing else is added to the spirit. Each is bottled by demand.

In 2016, the first of the distillates arrived to the small Darroze warehouse in Armagnac and the first bottlings were undertaken. In the beginning there were seven spirits.


The Eaux de Vie Spirits

Domaine Dupont 6-Year Calvados
80% bittersweet and 20% acidic applesA selection of Calvados aged six to eight years in 400-liter barrels (25% new). Double distillation; 615 bottles.

Château de Montifaud 7-Year CognacUgni BlancA venerable family estate. Grapes from Petit Champagne in the heart of Cognac. One 4-year-old barrel. Double distillation; 935 bottles.
Oxenham, 4-year Rum, Maurice Island
MolassesThe smallest distiller on Maurice, and the youngest. Single and double distillation. Aged in 600-liter sherry casks with 6 to 8% evaporation per year, making for an early maturing distillate. 935 bottles.
Savanna, 12-year Rum, Réunion Island

MolassesAged in warm, humid conditions in 3-5-year barrels from Cognac. Single distillation; 2073 bottles.
Oliver & Oliver 18-year Rum, Dominican Republic
MolassesA blend assembled by Marc of rums made by different techniques: single distillation at 90 ABV and aged in older American bourbon barrels; single distillation at 61 ABV and aged in older American bourbon barrels; single distillation at 68 ABV and aged in a solera. 930 bottles.
Reimonenq Rum, Vintage 2009, Guadeloupe
Sugar caneSingle distillation and aged in older 600-liter French barrels. 1776 bottles.
Reimonenq Rum, Vintage 1999, GuadeloupeSugar caneSingle distillation and aged in older 600-liter French barrels. 615 bottles.