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Haitian cane spirit, wild-fermented and bottled raw: rum before rum was tidied up.
Haiti
Made in hundreds of small Haitian distilleries for generations as a local spirit, and only exported seriously from 2014, when a handful of single-village bottlings put it in front of bartenders abroad.
Fresh cane juice or cane syrup, cut by hand and often from unhybridised cane, ferments on wild yeast with no cultured strain added, then goes through a simple pot still. Nothing is filtered, sweetened or coloured.
Loud and vegetal: green cane, olive brine, petrol and overripe fruit, with an intensity that makes most white rum taste sanded down.
Did you know
It is legally rum, but each village's cane, yeast and still make its own recognisable style, which is why bottles carry the distiller's name where a rum would carry a brand.
Also known as: clairin