Haiti

Haiti—the first Black republic in the Caribbean—dazzles with its vibrant culture, music, and storied history, but stands apart for its singular rum traditions, deeply rooted in artisanal craftsmanship and expressive terroir.

Central to Haiti’s rum tradition is Clairin—a raw, agricole-style spirit made from freshly harvested sugarcane juice (vesou) and fermented with wild, indigenous yeasts. Distilled in small, rustic guildives (rural stills), Clairin yields a bold, grassy, herbaceous spirit brimming with earthy complexity. 

This unique rum is woven into the fabric of Haitian daily life, rituals, and celebrations, embodying the island’s cultural and spiritual essence. In contrast, Rhum Barbancourt—founded in 1862 in Port-au-Prince—represents Haiti’s industrial and internationally acclaimed rum legacy. Utilizing Cognac-style double distillation and French oak barrel aging, Barbancourt crafts refined expressions like the 15-year Estate Reserve. Today, the distillery stands as an enduring symbol of Haitian excellence and resilience.

Another storied rum, Rhum Vieux Labbé—produced by Berling S.A. since the early 1900s—continues Haiti’s tradition of excellence. Aged in oak using time-honored methods, Vieux Labbé spans expressions from 3 to 10 years, earning international acclaim for their depth and quality.

Beyond spirit production, rum is integral to Haiti’s cultural identity and local economies. With more than 600 artisanal clairin distilleries—far outnumbering those in the rest of the Caribbean—Haitian rum sustains communities and traditions. The annual Festival du Rhum Haiti in Pétion-Ville celebrates this heritage with lively tastings, competitions, and cultural performances. 

Yet, the industry’s resilience has been tested by adversity. Gang-related violence—including arson attacks on sugarcane fields near the Barbancourt distillery—has threatened not only rum production but also Haiti’s broader economic stability.