In small Haiti, which in 1804 rebelled against slavery and was banned from the Western world, today there are 532 distilleries, among which you can find a wonderfully pure world: original and non-hybrid sugar cane, no chemicals in agriculture, hand harvesting and transport with animals, spontaneous fermentations on indigenous yeasts for at least 120 hours, archaic distillations without filtration and addition of water. The selected Clairins are the best in cane variety, fermentation and distillation. Each region in Haiti is a world apart, different from the others in terms of production tradition and aromatic profile.
Produced by Distillerie Arawaks in the village of Cavaillon, from the Madame Meuze variety harvested in 2015, with spontaneous fermentation on indigenous yeasts and distilled discontinuous on Pot Still by Master Fritz Vaval.
North of Port-au-Prince, in the region of Saint Michel de l'Attalaye, Michel Sajous built the distillery in the same place where the family had existed since 1960. The small distillery is located in the middle of the property plantation, 30 hectares, cultivated with different varieties of cane, among which the crystal clear, the last canne a bouche allowed in the AOC Rhum Agricole Martinique, and still cultivated by Neisson. Here too, cultivation is absolutely biological. The extracted cane juice is then concentrated with the steam produced with the bagasse, and the resulting syrup can be stored before fermentation for more than a year.
The Clairin produced is therefore the result of the distillation of a must of whole cane syrup, and not of molasses; there is therefore no production of sugar.
This is the technique used by well 432 distilleries, and is the most common to be able to distill all year.
The Chelo distillery sells locally and also delivers the product to Port-au-Prince, in 60-gallon American drums (one gallon equals 3.75 liters).
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