The story of this rum began in 1791, when at a secret ceremony, Dutty Boukman took the oath of liberty, which he sealed with rum. He provoked a revolution that liberated Haiti.
Exactly two centuries later, a hand-made blended botanical rum was created, which follows the tradition and bears the name Boukman. It is a mixture of the best agricole rums distilled from fresh sugar cane juice. Herbs and bark from Haiti are also added during production.
This rum is made from sugar cane, which comes from the rich reed fields of the Croix des Bousquets in the south and the northern reed fields of Cap Haïtien. The result is a dry, intense and complex alcohol with an elegant finish.
Every year, the Boukman distillery financially supports sugar cane farmers in Haiti. Rum is contained in a very nice and square blue-green bottle. We recommend enjoying it with one ice cube.
Color: amber with brown highlights
Aroma: wood, cinnamon, grass, spices, citrus, nuts
Taste: cane sugar, vanilla, coffee, black pepper, wood
Finish: long, sharp, spice, wood, cinnamon, vanilla, citrus
The natural Mexican white rum Paranubes Oaxaca comes from the Sierra Mazateca Mountains in Oaxaca. It is produced by wild fermentation of fresh sugar cane and molasses juice.
Sugar cane is grown in fields around the distillery without the aid of pesticides, chemicals or fertilizers on nutrient-rich soil. The distillery and also the fields are located at an altitude of between 1100 and 1800 m.n.m. After fermentation, the rum undergoes one copper Column Still distillation.
Master distiller Jose Luis Carrera oversees the quality of the raw materials and the entire distillation. We recommend enjoying this rum with two ice cubes or in a refreshing summer cocktail.
Clairin Communal is unique an authentic white rum from Haiti made from organic sugar cane grown without pesticides, fermented with natural yeast and distilled using a traditional method.
And when we say authentic, we really mean it. The entire production process takes place in Haiti. The soil is cultivated by hand, the sugar cane is chopped by hand, then pressed on artisanal presses, often driven by cattle. Fresh cane juice ferments wildly in vats buried in the ground in a tropical climate. Distillation is coming, for which the remains of sugar cane are used. Such fresh spirits from local distilleries from the Clairin Traditionnel union are taken to Port-au-Prince, where they are bottled without adding water or any other treatment. And so they travel to you. Unedited and authentic.
It is made from different rums that come from the Cavaillon, Barraderes, Pignon and St. Michel de l'Attalaye. This reflects the unique characteristics of Haiti's different terroirs, where different sugarcane is grown, with different processing methods, which is also reflected in the varied taste.
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