Project Description
CLAIRIN, THE RHUMS OF HAITI
Haiti is often seen as the final frontier of rhum, and Clairins – known as rum agricole, in other parts of the world – are hailed as the standout spirits of the island.
NEW ADVENTURES IN RHUM
Velier has long been at the cutting edge of sharing premium spirits with a wider global audience, and their discovery in Haiti of a vibrant culture of smoking distilleries introduces spirits connoisseurs to a thrilling new realm of rhum.
In the whole of the Caribbean there are just 49 smoking distilleries, while in Haiti alone are no less than 532. These artisanal producers, some tiny, are spread across an island where western modernisation has yet to impact the centuries-old distilling traditions.
As such, the Clairins of Haiti offer a wonderfully pure rhum experience. Here fields are planted with non-hybrid native varieties of sugar cane, agriculture is chemical-free and follows organic principles, while in the distillery spontaneous fermentation occurs through wild yeast cultures, and traditional methods of distillation are followed, as they have been for centuries. Finally, the absence of filtration before bottling ensures a spirit that captures the true essence of the island.
THE HAITIAN DISTILLERY
With a reliance on local labour, Haitian distilleries are typically located in the heart of the plantations. Here the fields speak to the subsistence culture of the island, planted with a variety of crops, including sugar cane. At harvest, bundles of cut cane are transported to the distillery shed on carts pulled by oxen and mules.
In the shed the cane is pressed in small mills, and the juice typically fermented in wooden tubs. The boiler is fuelled by dried cane fibre with the ancestral alembic still. This discontinuous direct fire pot still, often with a small rectification column, has a maximum of six plateaus and a wooden chauffe-vin tub. It is a design similar to that brought to the island by the French in the 18th-century.
THE SPIRIT OF HAITI
PROTOCOL
To preserve the unique Haitian character of Clairin, and prevent possible future speculation, Velier established a protocol of rules with which these products must comply. This is the famed ‘Triple A’ protocol: agriculturists, artisans, artists.
For agricole rum, known as Clairin in Haiti, to obtain the coveted ‘Triple A’” designation, it must be produced in accordance with the rules of the protocol:
AGRICULTURE
The sugar cane varieties must be indigenous and preferably non-hybrid.
Sugar cane cultivation must be along organic principles, and must follow traditional growing techniques without the use of synthetic chemicals (herbicides, fertilisers, fungicides, etc).
HARVEST
Harvesting must be done strictly by hand.
The sugar cane must be transported from the fields to the distillery using animals, rather than mechanised transport.
PRODUCTION
Fermentation of the sugar cane juice must take place exclusively through the use of natural yeasts, without the addition of industrial yeasts or dilution with water.
Fermentation must last at least 120 hours.
Distillation takes place in stills with a maximum of five copper plates in direct contact with the fire.
The spirit must be bottled at its alcohol percentage on leaving the still.
Bottling must take place in Haiti.
FOLLOWING THE SPIRIT OF HAITI:
When you make cocktails using Clairin, follow in the spirit of the distillery by working with the best local ingredients from local farmers. Would a Haitian person import lemons from Sicily, or oranges from Spain? Of course, not, so embrace the local produce of your own region.
SO, STAY LOCAL!
Choose ingredients depending on their season.
Give value to simple ingredients.
Make recipes with basic tools (because great ingredients are greater if kept simple).
Respect the flavour of Clairin. You want to taste it not disguise it, otherwise what’s the point of using it?
Clairin is a spirit made by farmers, so find the best local ingredients.
MIXOLOGY DOESN’T EXIST IN HAITI
Outside of international hotels, there are few cocktail bars in all of Haiti. Instead, the cocktails enjoyed on the island embrace simplicity, made with basic imported spirits or local rum. Clairin is usually consumed neat, or in a basic ‘serve’ instead of mixed cocktails. On Haiti it is a spirit for everyday enjoyment.
A NEW COLOUR OF MIXOLOGY
With many spirits-lovers and mixologists new to the flavour spectrum of Clairin, it is the perfect base for inspiring new cocktail creations. But, it is equally a new flavour for reinventing classic recipes, and a memorable colour in the artist’s ‘flavour palette’ behind the bar.
Clairin is a brave yet forgotten spirit that brings to bartenders a unique flavour profile from the ancestral methods of creating rum.
EVERY BATCH HAS A DIFFERENT STORY
EVERY BOTTLING WILL BE UNIQUE
Key to the charm of Clairin is the variation in each batch, a happy by-product of the time-honoured traditions that shape this spirit.
Due to climatic conditions every cane harvest is unique.
Due to natural fermentation, flavours are different for each season and harvest.
As there is no dilution with water, alcohol by volume (ABV) varies in each batch.
Each Clairin distillery is located in a different area of Haiti.
Every Clairin distillery uses different varieties of cane, with its own natural yeasts.
A different distiller crafts each batch of Clairin, providing a personal touch to every bottle.
CLAIRIN COMMUNAL
A BLEND DES QUATRES COMMUNES
This authentic Clairin Traditionelle is a blend of four spirits from the municipalities of Cavaillon, Barraderes, Pignon and St. Michel de l’Attalaye. Each is produced from organic sugarcane, cultivated without pesticides, and fermented with natural yeasts before distillation in small pot stills, a heritage of the French colonisation. Presented in this version at 43% ABV is a Clairin particularly well suited for cocktails.
COMMUNAL COCKTAILS
L’UNION FAIT LA FORCE
Communal is a blended Clairin; a combination of four island distilleries. This marriage of flavours, and a slightly lower ABV, provides mixologists with a wonderful balance and greater consistency in the spirit. Clairin Communal can easily replace white rum in classic cocktail recipes or signature creations.
“FOLLOW THE SPIRIT OF HAITI, JUST TWO INGREDIENTS IS ENOUGH TO FIND THE RIGHT BALANCE”
CLAIRIN ANSYEN
The first aging Clairin
In 2015, The Spirit of Haiti built a small warehouse in Port-au-Prince to age Clairin.
Numerous barrels have since been moved to this facility, which is also used to age rums from distilleries such as Caroni, Hampden, Worthy Park and Bielle. Other barrels of diverse provenances – sherry from Bodegas Lustau, French cognac and Scottish whiskies – have also been moved here to take advantage of the tropical aging environment.
Velier also donated the barrels used for its 70th anniversary releases, which have been used to age a selection of Clairins from Sajous, Vaval, Casimir and Le Rocher. This pioneering barrel aging approach has served to further develop their already impressive aromatic profiles.
Since 2016 30 casks of aged Clairin – called Clairin Ansyen – have been released, each batch carefully selected by Clairin World Championship winners and other industry influencers.
They represent a new chapter in the history of Clairin as they are among the first expressions to be aged in some of the world’s most famous barrels.
