Clairin

Haiti, the cradle of Clairin

Clairin represents Haiti's rum, considered the last frontier of this spirited drink. Haiti becomes a sanctuary for those nostalgic for a Caribbean paradise slowly eroded by mass tourism, media influence, and the forces of globalization.

Unique in history, Haiti is the land where slaves rose up, defeated the colonizers, and established in 1804 the world's first black republic. This distinction has earned Haiti a permanent condemnation, marked as the most disadvantaged country in the northern hemisphere, politically unstable and dangerous, excluded from regional economic and tourist development. Nevertheless, this premature independence has allowed the preservation of African identity; the transportation of goods on the head, laundry and bathing in rivers, street markets, make Haiti a reflection of Africa in the Caribbean, preserving African cultural traditions that, far from being perceived as remnants of the past, could become the pillars of sustainable and thoughtful development.

Clairin: Heir to the Global Rum Culture

Previously seen as the poor relative of the rum world, Clairin has the potential to lead the white rum category, already representing a global cultural heritage of rum. With more than a thousand kilometers of wild coasts, spectacular beaches, pure rivers and streams where women wash, mountains populated with rich fauna, colonial towns, and small pastel wooden houses built after the revolution, Haiti embodies the essence of the Caribbean. What distinguishes Haiti from other rum-producing countries is clairin (kleren in Creole), the rum of the poor, the tafia or guilave of the 19th century, the last remaining link with the rum tradition of the Antilles from the late 18th century. This underappreciated and underestimated treasure holds enormous potential still to be explored.

The Production of Clairin

Haitian distilleries are typically found in the heart of the cane fields, where the harvests are transported by mule back or by ox-drawn carts. The cane is crushed using small mills. The juice is usually fermented in wooden vats. The boiler is fueled by dried cane fiber, and the still, a discontinuous pot still heated directly, is sometimes complemented by a small rectification column, with at most six plates and a wooden wine heater, reminiscent of the equipment introduced by the French in the 18th century. The result is a variety of flexible and unique artisanal rums, perfect for simple long drinks or elaborate cocktails, offering new and exciting flavors, inviting exploration and innovation in a spirit of superior quality.

The Clairin Ranges

Single Estate Clairin

Clairin Sajous - Chelo Distillery

Michel Sajous is a third-generation producer who owns the Chelo Distillery, located in the countryside of Saint-Michel-de-l’Attalaye, about four hours north of Port-au-Prince. The distillery produces Clairin Sajous from Canne Cristalline, an ancient variety of sugarcane from Burgundy, with incredible aromatic complexity. Clairin Sajous is considered an example of the quality of Clairin from northern Haiti and is represented by a painting by the artist Simeon Michel from Port-au-Prince.

Clairin Vaval - Arawaks Distillery in Cavaillon

Clairin Vaval is produced in the coastal village of Cavaillon, in southeastern Haiti by the Arawaks Distillery led by Fritz Vaval since 1947. Clairin Vaval is made from pure sugarcane juice naturally fermented with wild yeasts and distilled on a small still that Fritz made himself. The taste of Clairin Vaval is representative of its region, with aromas of salty sea air, beach sand, and rich botanical plants.

Clairin Casimir Distillery Faubert Casimir – Baradères

Clairin Casimir is produced in the village of Baradères, located on the north side of the southern fork of Haiti, known for its coffee, cocoa, and Clairin. Faubert Casimir produces his Clairin using Hawaii Rouge and Hawaii Blanc sugarcane varieties, with extended wild fermentation in wooden vats made of local chestnut. He adds local citrus and herbs like lemongrass to his preparation, yielding intense aromas ranging from candied fruits to truffles. Clairin Casimir is represented by a painting by the artist Simeon Michel from Port-au-Prince.

Bethel Romelus - Le Rocher Distillery – Pignon

Clairin Le Rocher is produced by Bethel Romelus in Pignon from sugarcane syrup coming from three sugarcane varieties. The syrup undergoes a fermentation similar to the Grand Arôme tradition, with the addition of distillation residues to intensify the aromas. Le Rocher is distinguished by its intense richness and smoky sweetness. Its logo is a painting found at the Hotel Florita in Jacmel, Haiti.

Stephan Kalil Saoud - Stephan Kalil Saoud Distillery – Cabaret

Clairin Sonson comes from the village of Cabaret, a commune located in the Arcahaie district, northwest of Port-au-Prince. Stephan Kalil Saoud cultivates the local variety of sugarcane called Madame Meuze on his 25 hectares of land, where the cane is grown alongside banana trees and other fruit trees. Once harvested, the sugarcane is pressed and slowly reduced to syrup before being naturally fermented using the ambient yeast of the distillery and field. Distillation is carried out using stills made by his father, who founded the distillery in 1932. Clairin Sonson presents pronounced herbaceous notes of lemongrass and basil on a striking yet accessible palate.

Blends & Aged Clairins

Clairin Communal

This blend is the result of mixing four Clairins from the municipalities of Cavaillon, Baradères, Pignon, and Saint-Michel-de-l’Attalaye. It is the first blend of several Clairin producers, creating a high, fruity, and balanced aromatic profile. Bottled at 43%, Clairin Communal is designed for creating intriguing cocktails but can also be enjoyed on its own. The label of the four suns represents the four villages that created this blend, united by the national motto of Haiti: "Unity makes strength".

Clairin Ansyen

In 2015, The Spirit of Haiti built a small warehouse in Port-au-Prince to age Traditional Clairin in high-quality barrels from producers such as Caroni, Hampden Estate, Worthy Park, Bielle, Lustau, Buffalo Trace, among others. A selection of Clairins from Sajous, Vaval, Casimir, and Le Rocher was chosen to age in these barrels, further developing their impressive aromatic profiles. These expressions represent a new chapter in the history of Clairin by being among the first to age in some of the world's most legendary barrels. Selected professionals are invited to taste these barrels to choose their favorite for a limited edition single barrel bottling, known as Clairin Ansyen. The labels of Clairin Ansyen feature images of the huge masks used in the carnival celebrations of the village of Jacmel in southern Haiti.

Old Clairins in Black Velier Bottles

The initial idea was to send barrels containing other spirits to Haiti to age Clairin. The results were conclusive, and after a year in barrels, Clairin Ansyen was born. Spirit of Haiti experimented with a longer aging period: beyond 3 years, to give birth to the "Old" editions. They also paid tribute to the three historic producers by offering an Old Sajous, an Old Vaval, and an Old Casimir. For the first time, a Sajous was even aged in sherry casks.

Other Clairins (Other than those from Velier)

To date, we have two brands: Kleren by Didier Moscoso and Clairin Milot by Patrick St. Surin

Haitian Crisis from 2017 to Today

It is crucial to note that currently on Excellence Rhum, the site where you can find all of Haiti's rums, there are shortages on some Clairins. These shortages have been present in Haiti since the beginning of the Haitian crisis. Despite our efforts, some products become unavailable, thus creating a scarcity, even for Clairins that were once produced in large quantities. If you have access to some bottles today, we recommend building a small stock (especially if you are a restaurateur or bartender to have continuity in your recipes), as it is not guaranteed that we can quickly obtain more, given that exports from Haiti are sometimes complicated.