CLAIRIN RUM - Le Rocher 2022 - 50%
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The Clairins are the emblematic agricultural and artisanal rums of Haiti, a Caribbean island rich in history, known for its victorious rebellion against slavery in 1804. On this island, there are 532 unique small artisanal distilleries, embodying a preserved ancestral know-how. Haiti is among the few countries to maintain pure and authentic traditions in rum production, with indigenous varieties of non-hybridized sugarcane, organic farming without chemical use, natural spontaneous fermentation without added industrial yeasts, and archaic unfiltered distillation that guarantees unparalleled aromatic richness.
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The sugarcane is grown in natural association with other tropical plants such as banana and mango, promoting a healthy and sustainable ecosystem. It is left without chemical intervention until harvest, which occurs about 18 months after planting. This harvest is done entirely by hand: cutting is done with a traditional machete, and the transport of the canes to the distillery is carried out using ox-drawn carts, thus preserving ancestral methods. The cut canes are pressed in a manual mill with a roller system, collecting the juice in a stone container. Meanwhile, a human chain transports the pressed canes to a drying area.
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In accordance with the specifications for the prestigious "Triple A" denomination, the production process follows a rigorous protocol: fermentation must last at least 120 hours, and distillation is carried out in a maximum of 5 copper stills, directly exposed to the flame, thus ensuring a perfect alchemy of aromas. The rum is bottled immediately after distillation, and this bottling is done entirely in Haiti, ensuring traceability and authenticity of the final product.
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The Clairin Le Rocher is produced in Pignon, at the entrance of the Saint Michel de l’Attalaye plateau. It is made from a cane syrup derived from natural juice, to which, during fermentation, about 30% vinasses from previous distillations are added. This unique process is inspired by the traditional method of the old French colonies, enriched since 1785 by the "dunder style" technique developed by English master distillers in Jamaica, giving the rum an exceptional aromatic complexity, between power and finesse.
