Distillerie Le Rocher - Clairin Le Rocher
Style: Single Village Clairin (This version is Molasses Rum)
Clairin Le Rocher is instantly recognizable by its distinct and funky character from the moment you pour it in the glass. Cheesecake, sweet almost peat like smokiness and fruity watermelon, honeydew, and olives. Distinctly different from the other Clairin, a result of the combination of techniques of the French and the Jamaicans known for their “dunder style” rums, a Mezcal lovers rum not for the faint of heart.
It is at Pignon, at the entrance to the plateau of St. Michael de l’Attalaye, that Clairin Le Rocher is produced, no more than an hour of dirt road from St. Michel, the village where the Clairin Sajous distillery is located.
Unlike the other Clairin, Le Rocher is produced from syrup, and not from fresh cane juice, with about 30% vinasses or dunder added to the fermentation from the previous
distillations; an archaeological example of the method of production of the French
colonies, influenced in 1785 by the “dunder style” technique developed by the English in Jamaica.
The syrup is boiled, in order to preserve all the aromas of the rum, while retaining the
character of the three varieties of cane. Le Rocher is a 100% natural single pot still rum, bottled at ‘still proof’ without any dilution or additives, as per the Clairin protocol.
Romelus Bethel is quite religious, which is the reason why he chose the name ‘Le Rocher,’ a name derived from the verses of the Gospel of Matthew 7: 24-27; “The foolish man builds the house on the sand and instead the wise man builds it on the rock.” Accordingly the distillery Le Rocher is built on a rock.