Clairin Le Rocher is produced in Pignon, in the department of Saint-Raphaël, in the north of Haiti.
It comes from syrup, that is the juice of three different varieties of sugar cane subjected to boiling to ensure its conservation while keeping the peculiarities of the raw material intact. Its other uniqueness lies in the fermentation which, as for the Grand Arôme rums, takes place in open wooden vats, adding the residues of the end of distillation, called "borlande", to the must. This addition allows for the development of much more intense aromas during fermentation. The distillation takes place in an alembic fueled by a direct wood fire.