Haiti is the last frontier of rhum agricole and Clairin are those rhums born and raised in this fantastic island (not by chance clairin means agricultural rhum in the local language).
In 1804 the Haitian people were the only one to rebel against slavery and the whole island received a red card from the western world. Here, thanks to this, there is a wonderfully pure landscape: original varieties of cane, non-hybridised, no chemistry in agriculture, spontaneous fermentations without selected yeasts, archaic distillations and no filtration.
All this leads to unexplored and surprising aromas, for those that are considered the only natural rhums in the world and therefore recognized under the Triple A protocol, by the importing company Velier.
Clairin Triple "A" protocol rules
• The varieties of sugar cane must be native and preferably not hybrid.
• The cultivation of sugar cane must be organic, it must follow traditional production techniques, without the use of synthetic chemicals (herbicides, fertilizers, fungicides etc.).
• Harvesting must be done strictly by hand.
• The transport of sugar cane from the fields to the distillery must take place through the use of animals.
• The fermentation of the sugar cane juice must only take place through the use of natural yeasts, without the addition of industrial yeasts and without dilution with water.
• Fermentation should last at least 120 hours.
• Distillation takes place in stills with a maximum of 5 copper plates in direct contact with the fire.
• The spirit must be bottled at the exit level of the still.
• Bottling must take place in Haiti.