The Clairin project highlights the native spirit of Haiti, rum made from wild yeasts on small, open fired pot stills. Always fascinating, these bottles showcase just how interesting rum can be.
Nose: Green banana, cooked cassava, dill, fennel, underripe mango, and cracked pepper. Intense, wild aromas. Unrefined and powerful.
Palate: Difficult to taste at first because of the fiery finish, a combination of fresh serranos and dried chipotle. Oily and mouth coating. Dried lime rinds, Thai basil (think fresh licorice with herbal qualities), bergamot, and a lingering orange rind quality (both in the citrus and the bittering aspect).
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