Born and raised in St. Michel de L’Attalaye, Dieugrand Marcellus began his career in distillation at a young age when he joined his grandparents in working at their guildiverie (the Haitian word for a small sugarcane processing facility that can include distillation) when he was in his teenage years. He then began working with other distillers in the area as an assistant through his twenties and after many years of experience, he decided to strike out on his own. Production: Blue Crystalline cane juice is loaded manually into a handmade ~1,000 gallon stainless steel pot still which is fired by using the spent sugarcane (bagasse). It is double distilled and then bottled by hand at full proof.
Born and raised in St. Michel de L’Attalaye, Dieugrand Marcellus began his career in distillation
at a young age when he joined his grandparents in working at their guildiverie (the Haitian word
for a small sugarcane processing facility that can include distillation) when he was in his
teenage years. He then began working with other distillers in the area as an assistant through
his twenties and after many years of experience, he decided to strike out on his own. Under the
tutelage of Michel Sajous — who is also based in St. Michel de L’Attalaye and arguably makes
the best Clairin in Haiti — he continues to grow and has a bright future ahead of him.
Region: Artibonite
Village: St. Michel de L’Attalaye
Size: 4 hectares, plus purchased cane from friends and relatives
Varieties of Cane: Blue Crystalline
Farming: Organic
Harvest: Manual, with assistance from livestock
Fermentation*: Fresh sugarcane is harvested once it reaches a height of 3-5 meters, then is
brought to the distillery where it is cleaned and pressed into open top vats and left to ferment for
about 5 days.
Distillation: Cane juice is loaded manually into a handmade ~1,000 gallon stainless steel pot still
which is fired by using the spent sugarcane (bagasse). It is double distilled and then bottled by
hand at full proof.