...
Thanks so much for submitting a report. It has been emailed to the Rum Captain and will be actioned shortly.
Have you found an online vendor selling Clairin Casimir?
Please input the URL directly to the vendor page with the rum for sale and we will automatically show it on RumRatings
Sort by: Popularity | Newest | Oldest | Rating
After opening the bottle and pouring it into a glass, you can smell ripe bananas, grass, a bit of brine, fruit and something like iodine.
The taste is milder than in Sajous. More subdued but consistent with the scent. It is naturally sweet, but somewhere on the tip of the tongue you can feel the brine and something spicy.
This is my second Clarin and definitely not the last. I like it very much.
This rum is made from fresh pressed sugar cane juice which is fast fermented with wild yeasts and distilled on a small pot still. It is then bottled at still strength of 51.4% without aging.
On the nose I get an instantly recognizable scent right away: this is Homey Baked Ham. Behind that I get a heavy dose of Green Olives and the Juicy Fruit gum. Then the smell of Simple Syrup and Marshmallows. Finally I get a very difficult to describe scent the best I can approximate to is Morning Dew on a fresh cut lawn.
Taking a sip I get a wash of Honey Baked Ham. What a spectacular translation from the nose to the palate! After that comes Sugar Cane Stalk and a smokiness, along with Confectioners Sugar and Aspertame. Then it turns almost fermented, like Sake
The finish is short and simple. I am left for a few moments with something like diluted Aspertame. It’s not bitter or chemical but definitely has a light almost artificial sweetness.
This is enjoyable and fascinating enough on its own, but, much like Clairin Le Rocher, it really shines in a Daiquiri. Casimir, like Le Rocher, has this fascinating Smoked Ham note to it that just comes through incredibly in a Daiquiri.
In many respects this is quite similar to Clairin Le Rocher, though more balanced and not quite as intense or outright psychedelic. To my tastes it makes for a better sipper, but Le Rocher edges by just a tad as a mixer. This one plays a lot like a very complex tequila with sweet undertones.
Overall this is a really solid rum. Man, all of these Clairins just really are something else, in every sense of that expression. This iteration probably ranks 3rd among the Clairins to my tastes, after Le Rocher and Vaval, but slightly above Sonson and Sajous.
Short Description: Clairin Le Rocher’s slightly less charismatic but equally attractive twin.
ABV 51.4%
Country Origin: Haiti
Distillery: Faubert Casimir
Nose: Honey Baked Ham, Green Olives, Juicy Fruit Gum, Simple Syrup, Marshmallows, Dew on Fresh Cut Grass
Palate: Honey Baked Ham, Sugar Cane Stalk, Smoke, Confectioners Sugar, Aspertame, Sake
Finish: Aspertame
Tento clairin vyrábí Faubert Casimir ve své mikrodestilerii v Baradères, kde používá třtinu Hawaii Blanche a Hawaii Rouge. Fermentace probíhá divokými kvasinkami v kádích pod širým nebem a destiluje se v kotlíkových dest. přístrojích nad otevřeným ohněm.
Zajímavostí je, že Faubert během fermentace přidává do kádí citronovou trávu, skořici a někdy i zázvor.
Aroma: Pronikavé, kyselé, zasmrádlé, ovocné - třtinovost, travnatost, hnijící citrusy a banány, zemní plyn.
Chuť: Nakyslá travnatost, tinktura, zemitost. Lehce štiplavá.
Dozvuk: Zemitost (rašelina), citrony, travnatost. Delší, nakyslý a hořký.
Sladkost: 0/3
Ochutnán vzorek
Casimir byl kdysi můj první clairin a hodnostil jsem ho jako vyložený hnus. Po dalších vzorcích jsem si však v průběhu času clairiny oblíbil a Casimira hodnotím nyní pěkných 8/10. Zajímavá je stopa zemitosti (rašeliny), která se vyskytuje i u Le Rocher.
PALATE
It bites your tongue and burns your mouth, literally. Probably because of the high alcohol content, the tongue receptors can not detect the flavors hidden in it. It reminds me on navy strenght rums, but that’s far from the usual rum perception. It’s funky, but not like the Jamaican style. It has its own flow. You will probably never forget this flow.
If you want to read more about Clairin Casimir 2018, you can visit
https://sundayrumor.com/the-most-aromatic-volcano-in-haiti-2-4/
and find out how it tastes with ice, or even with espresso & chocolates.
Nos: třtinová štáva, citrusy, bylinky, tráva, lehká závan tequily
Chuť: cukrová třina, máta, ovoce, tráva.
Dochuť delší příjemná.
Nose - very agricole like, icy sea water, beach grass, fresh cut green grass, sweet green bell peppers, opens up into light smoke and funk spice after five minutes
Palate - peach then pear, dry fruit, medium citrus firecracker pops
Finish - pops crackles, medium jalapeño heat, red hots candies, burdock, bitter gentian, rhubarb root?
Thoughts - quite good! this really smells like an unaged Hampden LROK mixed with a nice agricole blanc. With the higher proof comes an expected extra amount of heat. Smells amazing but doesn’t totally translate to palate. Dry, spicy, slightly bitter finish. Yum!
Try with a few drops of water
Rating : 7.8 out of 10
In a side by side with Veritas/Probitas I would confuse both for one another.
Sharp but not too much. Had it by itself, no ice or drinks with it. Good for dealing with the cold weather
Try to get a well lit shot from the front of the rum label
To import data from CSV or XLSX, we need the following information from you. Please provide the necessary file format and column mappings. Take a look at an example too!
A header row is required, but your file doesn't need to be in any particular order. We'll use the columns to find the information.
Add RumRatings to your home screen for quicker access. All you have to do is click the icon and then Add to Home Screen
If you've never tried a clairin, then there really is no way I can do it any justice by trying to describe it beyond saying they represent the most intense assault upon the senses that you are most likely either to love, or find positively repellant.
Poured into a glass, the smell immediately reaches out and rings my bell. This is 53.3%, and it reeks. There's a chemistry lab sweetness, melted rubber and something vegetal, all blended into something indescribable.
Tasted neat, it's pretty hot, the burning rubber most evident along with an incredible richness of cane juice, followed by something almost savoury, perhaps subtly olive and brine.
The finish is long. Incredibly so for a white rum. The concentration of sugar, sap and vegetable riding along within a coating of melted rubber.
It's delicious.
In a cocktail - a Hurricane in this case - it punches through with all of it's flavours, but the sweetness and dilution bringing them all out to play very enjoyably. The finish is still there, long and evolving.
It's here though that Casimir's relative lack of complexity shows compared to Le Rocher and Sonson. It's great, don't get me wrong, but lacks the otherworldly dimension of the others that always makes me smile.
Perhaps an entry level clairin if such a thing exists. If you have an adventurous spirit, and you love cocktails with lots of flavour, I urge you to try a clairin. There ain't nothing like it!