Clairin Le Rocher

2018. 48.2% ABV. The label states: "produced using sugar cane syrup derived from natural juices, and by incorporating approximately 30% dunder from prior distillations. This represents an archeological example of the production methods used in French colonies, influenced by the 'dunder-style' technique developed by the English in Jamaica." It has a color, appearing somewhere between gin and white wine, with an off-clear hue. Uses native yeasts and pot still distillation at full proof. This is simultaneously the most perplexing and the most traditional of the La Maison & Velier Clairins. It exhibits diacetyl and esterified aromatic compounds, presenting notes of butter, caramel, candy, bubblegum, and overripe banana. However, it is strikingly salty and briny at times, almost like drinking brine. Its true failing, though, is its structure. It seems to break down under less than ideal conditions, appearing watery yet retaining linear, minty, herbal qualities with an unending finish. Overall, it's an unusual spirit. Nevertheless, I can accept it as a rum, as it's not entirely alien like others in this series. Its aromas include caramel candy, buttercream frosting, lemon sorbet, thyme, mint, diesel, roasted carrot, onion peel, pineapple, orange blossom, palmarosa, sea salt, oil-cured black olives, pickle brine, and tomato leaf. It fluctuates between a welcoming, floral, and fruity aromatic profile and something akin to 'cleaning supplies.' The alcohol can be quite assertive for its sub-100 proof, yet at other times, it nearly vanishes. Flavors consist of ripe banana, mustard seed, celery, wintergreen, lemon, and licorice. However, it quickly becomes watery and even more herbaceous. The finish is long and bitter, dominated by peppermint, lemon balm, rose, fennel, and thyme. At times it's astonishing, and at others—perfume.

My first experience with clairin several years ago. When I first opened the bottle, I found it quite grassy, but either some oxidation or a palate that is now more accustomed to cane rum has altered that perception. I do detect some herbal notes, mint, some grass, and esters that are more reminiscent of mango or papaya than the overly ripe banana typically found in Jamaican funk. The aroma is strong and noticeable as soon as the bottle is opened.

A touch unusual, but mostly butterscotch and toffee on the aroma, continuing to the taste. Try adding fresh green peppers.

From the 2018 harvest. Pale amber color. Notes of caramel, mint, and sugar. Sweetness, wood, and spice are present. Full-bodied with a burn. A pleasant, rich rhum with good aromas!

Similar to Rum BBQ, but without any actual smokiness. A very distinct flavor profile.

Smoky and exceptionally tasty