World Spirits

Clairin

Haiti

The wild rum of Haiti: clairin — village-distilled cane-juice rum from hundreds of small distilleries (500+), fermented with wild yeasts (sometimes with the previous batch's dunder) and pot-distilled — the rum world's last frontier, now championed by bottlers (Clairin Casimir, Vaval, Sajous).

What it is

The wild rum of Haiti: clairin — village-distilled cane-juice rum from hundreds of small distilleries (500+), fermented with wild yeasts (sometimes with the previous batch's dunder) and pot-distilled — the rum world's last frontier, now championed by bottlers (Clairin Casimir, Vaval, Sajous). Origins: clairin is the peasant rum of Haiti since the French colonial era — rhum agricole's unregulated cousin, made as it was 200 years ago. Made from: sugar cane juice or syrup, wild fermentation, small pot stills. How it's made: 1) Crush cane; ferment the juice naturally (days). 2) Pot-distil once. 3) Bottle at still strength, unaged. Served: neat in the countryside, in cocktails abroad where bartenders prize its funk. Flavor: grassy, fruity, explosive variety — every village tastes different. Strength: 50-55%+. Culture: clairin is Haiti's rural economy in a bottle; its recent fame is rewriting rum's map. See also: Rhum Barbancourt.

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