Haiti — Clairin Tradition

Clairin is Haiti's artisanal unaged cane spirit — the last truly terroir-driven rum tradition in the Caribbean. Unlike industrial rum, clairin is made by small-scale distillers (clairins artisanaux) using local sugarcane varieties, wild yeast fermentation, and traditional copper stills. Each producer's clairin is as distinct as a grower Champagne is from a blended Champagne — the terroir, the cane variety, and the indigenous yeast are all specific to that piece of land. Key producers include Sajous (St-Michel de l'Attalaye), Vaval (Cavaillon), Le Rocher (Baradères), and Casimir (Léogâne). Luca Gargano of Velier (Genoa) has been instrumental in bringing clairin to international markets since 2012.