CLAIRIN LE ROCHER

Clairin Le Rocher is produced by Bethel Romelus in Pignon, a village in the central north of Haiti. Produced from sirop de canne, the raw material is made from juice that is concentrated on a traditional sirop batterie – a process that extends the shelf life while maintaining the distinctive features of the raw material.

Three different sugar cane varieties are used to produce the syrup, which then undergoes fermentation similar to the tradition of Grand Arôme: the residual material left in the pot after distillation (often called dunder, backset or stillage) is added back to the fermenting wash. This addition allows highly intense aromas to develop during fermentation, which are easily identified in the finished spirit. It is enjoyed locally and bottled in partnership with The Spirit of Haiti at still strength with no dilution or additives.