“Clairin is the quintessence of the Haitian terroir”. This is how this haitian rum could be defined. It follows a very precise protocol. For example, Clairin must be made from local, organic sugar cane varieties that must be grown using traditional production techniques. Another example is that the clairin must be bottled still proof and on Haitian soil. Luca Gargano enlightens us on this category and tells us more about the Ansyen bottling and the Vieux Sajous, from the Chelo distillery, and their characteristics.