Clairin

While under the colonial rule of the French, enslaved people working on sugar cane plantations learned how to distill fermented cane juice into a spirit, which they called "kill-devil". Clairins have been tied to Haitian vodou, where it's frequently used in ceremonies, such as being offered to the spirits, and the two have been attributed to the success of the revolt against the French. Clairins were largely consumed entirely locally within Haiti until recently, largely due to the efforts of La Maison & Velier chief Luca Gargano, who wanted to introduce this unrefined, raw, and intensely flavored spirit to the world. ==See also==