Clairin Casimir batch 2
The Rum: Clairin Casimir Batch 2
Distilled: 2013 by Douglas Casimir – double distilled in continuous stills
First of all…is this technically speaking a rhum? The question and debate is open. Sure, it’s made of fresh sugar cane juice, and there for a rhum agricole. But then again, during fermentation certain spices and herbs are added (in this case wild aniseed, citronella and ginger), making it just a bit different.
Secondly…clairin: the name is often used and abused in Haïti to refer to low quality headache rum. Real clairin however can be a fantastic product!
Nose: to be honest, this isn’t by far the most inviting nose a rum has ever had. Unless you are a professional painter and used to these kind of aromas. It’s really a mixture of fermenting sugarcane juice, old motor oil, nail polish remover, olives and an old fisherman’s harbor in Scotland, where the brime is hitting you right into the face. Very vegetal nose with some wet leafs. The nose actually reminds me very much of its far cousin from Brazil: cachaça.
Taste: never judge a clairin by its nose. This is surprisingly pleasant in the mouth. Punchy, but oh so rich. Again very vegetal, with loads of sugarcane and grass (the green kind, not the kind they smoke in Jamaica). Again a bit similar to cachaça, but with a serious edge. This is brutal, raw, uncensored. It even has some distinct smoky notes. Also a very fresh touch…the influence of the aniseed and ginger during the fermentation maybe?
Finish: fresh and not too sweet, with…no surprise there: lots of sugarcane. Also some agrumes and that slightly brutal smokiness again.
And talking about sugarcane…this clairin is made from Hawaii White (Ko Kea) and Hawaii Red cane. Read more about Hawaii cane at this page (click)
Our Score: **** Clairin…love it or hate it. I love it; and think every rum lover should have at least one of these brutal beauties in his bar!