Clairin is Back and Better Than Ever

The Spirit of Haiti

Clairin, meaning ‘Clear’ in Haitian Creole, is a rustic Haitian sugarcane spirit made from fresh cane juice, a distinct and diverse category of "Agricole Style" rum, made throughout the country at more than 500 tiny distilleries. There is an incredible variety of Clairin styles, as many as there are producers and communities. Much like Mezcal in Oaxaca, each Clairin reflects the community it comes from in a way you just can't fake with mass produced spirits - true terroir.

The Spirit of Haiti is owned by La Maison & Velier, no stranger to lovers of great and unique rums, and was started in 2012 to export some of Haiti's greatest producers of Clairin. The line was started with Sajous, Vaval, and Casimir - a holy trinity of rum if ever there was one - and has expanded to include Clairin Le Rocher and Sonson, two expressions made from cane syrup that offer a deeper peek into the variety of styles out there in the great wide world of Clairin.

Gone from our shelves for a good long while though they were, we are thrilled to welcome back the whole lineup to our shelves, and introduce Clairin Sonson for the first time. If you consider yourself a rum lover or even rum-curious, do yourself a favor and tip your toes into the cool and inviting pool of Clairin... Cheers!

In the Shop This Week

Clairin Sajous — Distillerie Chelo Produced by Michel Sajous in Saint-Michel-de-l'Attalaye, about four hours north of Port-au-Prince. Third-generation distiller; he built Distillerie Chelo in 2004 on the site of his family's original operation. The cane is Canne Cristalline, an old heritage burgundy variety grown on-site. Wild yeast fermentation, pot still distillation. On the nose: bright citrus, cut grass, and aromatic botanicals. One of the most elegant entries into fresh-cane rum you'll find at this price. Shop →

Clairin Vaval — Distillerie Arawaks Fritz Vaval runs Distillerie Arawaks in the coastal village of Cavaillon on Haiti's southeastern shore — a family operation since 1947. The cane is Madame Meuze, a variety with a distinctly saline aromatic profile: salty sea air, citrus oils, rich botanical depth. Fermented with wild yeasts from fresh juice and distilled on a small pot still that Fritz built himself, powered by the steam engine of an old locomotive. That's not a marketing detail — it's just how it works. Shop →

Clairin Casimir — Distillerie Faubert Made by Faubert Casimir in Baradères, a village on Haiti's southern peninsula described as the last frontier of coffee, cocoa, and Clairin. His fermentation technique is distinctive: local citrus is added to the wash to manage pH and extend fermentation time, along with lemongrass, traditionally used in the region as a natural pest deterrent. The result is the most aromatic and complex bottle in the lineup — candied fruit, fresh herbs, and a deep truffle note underneath. A cult classic for good reason. Shop →

Clairin Sonson — Distillerie Sonson Pierre Gilles NEW TO US From Stephan Kalil Saoud in Cabaret, a commune in the Arcahaie district northwest of Port-au-Prince. Like Le Rocher, Sonson is made from cane syrup rather than fresh juice — the harvested Madame Meuze cane is pressed and slowly reduced before fermentation with ambient wild yeast. That syrup base concentrates the aromatics differently than fresh juice. Expect pronounced herbaceous character: lemongrass and basil up front, with the underlying sweetness of reduced cane. New to our shelves and worth exploring. Shop →

Clairin Le Rocher — Pignon Made by Bethel Romelus in Pignon from cane syrup, using three different cane varieties blended into a single syrup base. The production method that sets Le Rocher apart: distillation dunder — the residual solids left in the pot after a run — is added back into the next fermentation, amplifying aromatic intensity throughout the process. The finished spirit carries a heavy richness and a noticeable smoky sweetness. If you want to understand how much range exists within Clairin, this bottle alongside Sajous tells that story clearly. Shop →

Clairin Communal — Four-Village Blend A blend of Clairin from four small producers in different corners of Haiti, assembled to give a cross-section of the category in a single bottle. Fresh cane juice on the nose alongside a fruit-forward mix of apple, orange, and unripe banana, with leafy herbal notes underneath and a hint of leather. The palate moves into boiled sweets, candied fruit, treacle tart, tarte tatin, and creamy caramel. The most approachable entry point in the lineup and the obvious choice for daiquiris — it handles citrus and a little sweetness very well. Shop →