Distillery
Distillerie Faubert Casimir
4 reviews
Clairin Communal Casimir Ansyen 30 Mois
Clairin
Faubert Casimir's clairin stands apart from conventional rum in the same way natural wine diverges from industrial bottlings — it is terroir-driven, wild-yeast fermented, and deeply connected to its place. Thirty months in oak tames the spirit just enough to reveal hidden layers without dulling its essential wildness. This is rum for the curious.
Clairin Casimir Ansyen 22 Mois
Clairin
Clairin Casimir Ansyen is terroir in a glass. The native yeast fermentation and small-batch distillation preserve every idiosyncrasy of the Barradères microclimate. Just 22 months in oak adds polish without erasing the spirit's wild soul. This is rum for people who believe origin matters more than age.
Clairin Communal Casimir
Clairin
Clairin Casimir is rum in its most elemental form — wild-fermented, pot-distilled, and bottled without aging. It tastes like a specific hillside in Haiti, not a category. For anyone who thinks terroir only belongs in wine, this bottle is a compelling counterargument.
Clairin Communal Casimir Ansyen 49 Mois
Clairin
Clairin is not rum trying to be something else. It's the unvarnished voice of Haitian sugarcane — native yeast, sun-dried cane, copper pot stills, and soil that produces spirit unlike anything from Barbados or Jamaica. The 49-month aging adds refinement without silencing the terroir. This is spirits geography at its most honest.