Ouanaminthe entrepreneur is packing her made to order likè (liquor) with the full might of Haitian culture

OUANAMINTHE—  From cinnamon-infused blends to okra flavors, the drink creations of Rodacheca Marcellus are more than just liqueurs—they celebrate heritage, craftsmanship, and grit. Marcellus, founder of Dachou Liké Lakay has transformed her recipes into a brand that captivates the palates of her customers while preserving a deep connection to Haiti’s rich traditions.

For Marcellus, making liqueurs is both an art and a calling. Behind every bottle lies a meticulous process honed over years, and a commitment to authenticity. From her workshop in Ouanaminthe, Marcellus reflects on her journey and passion for crafting unique spirits.

“Our liqueurs are more than drinks,” says Marcellus. “They carry the essence of our culture, and each bottle tells a story of what makes us Haitian.”

In a world where Haiti’s artisan’s stories are often overshadowed by its struggles, Marcellus offers a narrative of hope, creativity, and resilience—bottled and ready to share with the country.

Likè: a reflection of local identity

In Haïti liqueur—or likè as it is fondly called—is  a cherished centerpiece of holiday festivities, family traditions, and everyday life. From Christmas to  end-of-year gatherings, New Year’s celebrations to baptisms and communion, the likè is everywhere and embodies joy, togetherness, and Haitian heritage.

“For us, it’s not just a drink—it’s part of who we are,” says Jocely Vincent, a 24-year-old likè enthusiast in Ouanaminthe. “Each sip tells a story, a well-calculated detail.”

Born and raised in Ouanaminthe, Marcellus faced many challenges early in life. After being repatriated from the Dominican Republic, she relied on the limited financial support of her aunt to sustain herself and her family. Determined to rise above her circumstances, Marcellus sought a trade that could help her achieve financial stability and continue her studies.

What began as a necessity quickly evolved into a passion for blending flavors. Now 28, Marcellus dedicates herself to perfecting her craft, carefully selecting, preparing, and blending ingredients to create her unique liqueurs.

Her liqueurs incorporate ingredients such as cinnamon, okra, star anise, and tropical fruits, each offering a distinct flavor profile. The base alcohols, including local favorites like kleren Gran Nò and kleren Sen Michel, play a crucial role in extracting the rich, aromatic compounds of the blends. 

“I use what resonates with my clients,” she says, noting that customer preferences drive the creative process.

The meticulous steps continue with filtration and bottling, ensuring the finished product meets Marcelus’s high standards. Each step in the process, from choosing bottles to maintaining storage conditions, reflects her commitment to quality.

The many flavors of Marcellus’s Likè Dachou 

Marcellus’s workspace or cuisine is a modest but vibrant space of creativity. Standing in her small cuisine, surrounded by jars of dried fruits, exotic spices, and bottles in various stages of production, she exudes a calm focus and a bright smile. carefully measures ingredients for her next batch of likè, the artisanal drink she has redefined and branded Likè Dachou.

“This is where it all begins,” she says, gesturing to the organized chaos around her. It’s here, in this intimate space, that her unique creations take shape—each bottle a reflection of her ingenuity and dedication. 

With an exotic touch like essence de noyau or vanilla, “The choice of ingredients determines the quality and personality of the final product,” explains Marcellus.

• Cinnamon: Known for its rich aromatic profile, cinnamon has been treasured for centuries. Its delicate yet bold flavor enhances the balance of both sweet and savory notes in the liquor.
• Okra: It is a multifaceted yet unexpected vegetable ingredient. Its viscous texture, due to its mucilage texture adds complexity to the mixture. It helps stabilize the liqueur, ensuring the flavors meld harmoniously.
• Alcohol and Sugar: Serving as the backbone of likè, the alcohol acts as a solvent to extract the flavor compounds, while sugar balances the bitterness and adds body. 

 “We’re careful with every detail because our liqueur isn’t just a drink—it’s our culture in a bottle,” says Marcellus. 

The deeply personal craft of making likè

Every bottle of likè represents a careful blend of tradition and innovation.  Marcellus boil the ingredients and use cooking equipment like pots, pans on a gas oven.

“Boiling is essential to bring out the depth of flavor from okra, spices, and fruits,” says Marcelus.“When the bottle is ready, it represents weeks of dedication.” 

Step1: ingredient selection and preparation
The process starts with handpicking the finest fruits and spices. These are washed to remove impurities and cut into pieces, allowing their flavors to be released.

Step 2: cooking and flavor development
Cooking is a pivotal phase in crafting likè. Applying heat transforms the ingredients, enhancing their aromas and stabilizing their texture. This phase requires patience and precision to create the perfect aromatic blend.

Step 3: infusion and alcohol extraction
Cooked ingredients are mixed with alcohol, which extracts aromatic compounds. The ratio of alcohol to other ingredients is critical, as it determines the intensity and smoothness of the liqueur.

 Step 4: filtration and bottling
Filtration ensures a clear, refined product, free of any residues or impurities. After filtration, bottling is the final step that ensures a refined product.  Bottling seals the liqueur to preserve its quality.

The vision beyond the bottle

Dachou Likè Lakay is not just about producing liqueurs; it’s about creating an experience. For Marcellus, every sip is a journey into Haiti’s flavors and traditions. Her dedication extends to empowering the next generation, as she trains young people in the art of likè-making through workshops.

“Gumbo liqueur is my choice because it is rich in vitamins and has a tingling taste. It is therefore a healthier choice than other alcoholic beverages,” said Cherlanda Georges, one of the girls participating in the training workshop.

For larger events like weddings, communions, and other celebrations, Marcellus hires young people to join her team, providing them with hands-on experience and opportunities to learn valuable skills.

But like many Haitian entrepreneurs, Marcellus faces challenges. Insecurity, lack of infrastructure, and fluctuating markets often pose hurdles to her vision. Still, she remains determined to push forward.

“I hope to inspire others to preserve and promote our heritage,” Marcellus says. “I want people to understand the depth of what we create—not just as a product, but as a symbol of our resilience.”

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