Clairin Le Rocher: A Deep Dive into Clairin

Clairin Le Rocher: Haiti’s Best-Kept Rum Secret

If rum were a religion, Haiti would be its ancient temple—and Clairin Le Rocher would be one of

its holiest offerings.

Let’s get something straight right off the bat: this is not your average rum. There’s no flashy

packaging, no sugary additives, no gimmicky beach scene on the label. What you’re getting is

pure, unfiltered Haitian soul—straight from the village of Pignon, born of fire, sugarcane, and

tradition.

So, what is Clairin, anyway?

It's Haiti’s traditional, artisanal sugarcane spirit—made the old-school way, in small

communities with zero industrial shortcuts. Every Clairin is a little different, because each village

distills its own with local cane, wild fermentation, and hand-built stills. If you're really into

agave, it mirrors a similar small production process of Mezcal.

Distillery Le Rocher, located in Pignon (Haiti) and owned by Romelus Bethel, is named after the

biblical parable of the wise and foolish builders. Clairin Le Rocher is made from Cristalline cane

syrup from Saint Michel de l'Attalaye. The syrup is diluted to a favorable brix level for natural

fermentation with local yeast. During fermentation, dunder from previous distillations is added to

enhance flavor intensity. Gives notes of vegetation, pepper, ripe fruit & faint smoke. Highly

recommended for fans of Jamaican Rums! A much different style but equally fantastic.

Clairin Le Rocher, in particular, comes from a remote mountain distillery where the methods

haven’t changed much since the 1800s. The man behind the bottle? Bethel Romelus, a

fourth-generation distiller who’s practically a wizard with molasses and fire.

Unlike many other Clairins made from fresh sugarcane juice, Le Rocher is made from syrup and

dunder (aka the funky leftovers from a previous distillation, like a sourdough starter but boozier).

This gives it an earthier, deeper, almost smoky flavor profile—less grassy, more mysterious.

Think kombucha, think wild ale.

Bethel doesn’t use commercial yeast. He lets the wild yeast do its thing, slowly fermenting the

wash in open vats like nature intended. Then, he distills it over fire in tiny pot stills fueled by

sugarcane bagasse (leftover cane fiber). Rustic? Yes. Romantic? Definitely. Delicious?

Absolutely.

How to Drink It

If you have never tried Clairin rum, our first recommendation is to drink it alone and really notice

how drastically different this will taste compared to traditional rums. It's very vegetal with a hint

of umami and sweetness.

I find this to be a really wonderful alternative to gin or vodka, in a martini. Stirred, dash of dry vermouth, lemon twist. But I also would prompt you to push it a bit further,

edge yourself if you will, add about a .5oz of olive brine, and you are in for a surprising treat.

We also wouldn't be mad, if you requested this in our WORLD famous banana bread shot.

Why Did We Choose Clairin Le Rocher

Aside from it just being a really unique and incredibly different rum experience. Buying a bottle

of Clairin Le Rocher supports local farmers, traditional craftsmanship, and a sustainable rum

ecosystem that’s the antithesis of mass-market liquor.

In an industry where waste is mass produced, and traditional practices are often forgone in

order we try to emphasize the importance of sustainability, and cultural preservation.

And honestly, it tastes like a story. A deep, smoky, slightly wild story that was passed down

through generations.

If you're tired of boring rums that taste like melted sugar cubes and vanilla extract, it's time to

step into the wild world of Clairin. Le Rocher isn’t just a rum—it’s a journey. A Haitian road trip

for your palate.

So pour a glass, close out the summer with a new favorite.