Clairin - Authentic Rhums of Rural Haiti-Presentation

CLAIRIN : a World Heritage

Sugarcane varieties have to be indigenous, not hybrids Sugarcane has to be organic

Agricolture

Indigenous varieties as Canne Cristalline, Canne Hawaii, Canne Madame meuze

Cane varieties

Harvest has to be done by hand Transport to the distillery has to be done by animals

Harvest

Juice has not to be diluited with water to reduce the brix Juice has not to be added by any acid components

Juice

It’s not difficult to find wooden mills still operating as in late ‘700

Fermentation has to develop with natural yeasts only.No selected yeasts. Fermentation has to take at least 120 hours

Fermentation

Distillation has to be done in small batch: pot still or pot still with small column ( max 6 plates) on top.

Source of heat: Direct fire

Most of producers have a small wooden ‘chauffe a vin’, as charentais system of early ‘800

Clairin has to be bottles at strenght of the distillation, with no dilution.dilution

Bottling in Haiti

Distillation

Michel Sajous

Faubert Casimir

Fritz Vaval

Colour: Clear, with weak notes of light straw. Not briliant and cristalline (no filtration)

Nose: Clean, erbaceous, notes of pear, with essential oils of tangerine, fresh mint. The sugar cane aromas is clear and immediate, with vibrant energy.

Mouth: Just poured is more erbaceous and around sugarcane, if sipped after a while it spreads up more notes of pear and fresh fruits. Feminine

Finish: Clean, dry, not sugary

Way of drinking: neat, with ice and lime peels, but even mixed with fruits or herbs.

Colour: Clear, with notes of light straw. Not briliant and cristalline (no filtration)

Nose: Clean but fatty, erbaceous, with notes of truffles, medicinal, iodium, hydrocarbure, gas. The sugar cane aromas is neat but heavy, brown sugar toasted. Even Casimir has great energy.

Mouth: Just poured is more on truffles and volatile notes go out, if sipped after a while it spreads up heavy sugary notes. More masculine

Finish: Gassy, sugary

Way of drinking: neat, with ice, but even mixed in experimental way with truffles peel, spices, citric essential oils

Agricolture Sugarcane varieties have to be indigenous and not hybrids Sugarcane has to be organic

Harvest Harvest has to be done by hand Transport of the sugarcane to the distillery has to be done by

animals Juice

Juice has not to be diluited with water to reduce the brix Juice has not to be added by acids

Fermentation Fermentation of sugar cane juice has to develop with natural

yeasts only. No selected yeasts. Fermentation has to take at least 120 hours

Distillation Distillation has to be done in small batch, in pot still or pot

still with small column ( max 6 plates) on top. Direct fire

Clairin has to be bottles at strenght of the distillation, with no dilution. Bottling has to be done in Haiti

To be a real artisanal CLAIRIN, it has to follow these rules