This authentic Slow Food presidium, is the result of the blend of four distillates from the municipalities of Cavaillon, Barraderes, Pignon and St. Michel de l'Attalaye, produced from naturally grown sugar cane without pesticides, fermented with natural yeasts and distilled in small discontinuous stills. Legacy of the French colonization of the eighteenth century. presented in this 43% ABV version, Communal is a particularly suitable product for mixing.
Haiti is the last frontier of rum and "Clairin" are its own rums. They are artisanal and artistic productions, some tiny, widespread in the only Caribbean territory not touched by the modernization of the Western world and therefore still wonderfully pure.
Biodiversity in this island is huge. Each region has its own production tradition, specific varieties of cane and eacj rum has distinctive aromas. The four Clairin selected and bottled by Velier reflect this diversity both for the varieties of cane used as well as for the different fermentation and distillation techniques.
To preserve this tradition and avoid possible future speculations,
it was decided to draw up a protocol of rules that the productions must respect.
We have tried to summarize it in three main points:
The sugar cane varieties must be indigenous and preferably non-hybrid. The cultivation of sugar cane must be organic, follow traditional production techniques, without the use of chemicals. The collection of the cane must be done by hand and its transport only by animal strength.
The fermentation of sugar cane juice must take place exclusively through the use of natural yeasts, without the addition of industrial ones and without dilution. Fermentation must last for a minimum of 120 hours.
The distillation takes place inside stills with a maximum of 5 copper plates in direct contact with the fire. The spirit must be bottled at the degree of release of the still. Bottling must take place in Haiti.
Clairin Sajous is produced in the small Michel Sajous' distillery near to Port-au-Prince, in the middle of the countryside of the central Saint Michel region. A small but well-organized distillery that uses only pure cane juice of the original Cristalline variety, spontaneous fermentations and a distillation typical of the north of Haiti. The liquid has finer aromas with interesting citrus notes of sugar cane.
Clairin Casimir is produced at a distance of 8 hours from the capital, 4 on asphalt and 4 on dirt road to the village of Barraderes, the last frontier of coffee, cocoa and Clairin. Faubert Casimir, an elegant, placid man, lives in a land and in a time difficult to imagine for us. He uses Hawaii cane, the same that comes from the Far East. Pure juice and wild fermentation in wooden tubs, with the addition of local herbs, including anise and lemongrass. The liquid exhibits very intense aromas, from candied fruit and herbs to truffle.
Romulus Bethel produces Le Rocher in Pignon, from syrup, not pure juice. The syrup is simply juice subjected to boiling, in order to preserve it while keeping the peculiarities of the raw material intact. Three different varieties of sugar cane are used for the production of this syrup. The other uniqueness of Le Rocher is that the syrup is subjected to a fermentation similar to the rum Grand Arôme, that is, in the must there are also residues (stills) of the end of distillation left in the 'pot'. This addition allows the development of much more intense aromas during fermentation, which are also revealed in the final distillate.
Clairin Vaval is produced in the southeast of Haiti, in Cavaillon. Here Fritz Vaval leads the Arrawaks distillery owned by his family since 1947. Fritz owns 20 hectares of land planted with the Madame Meuze cane variety, grown in an absolutely natural way. Clairin Vaval is produced from pure cane juice, naturally fermented with wild yeasts and distilled in a decidedly homemade still.
Produced by Stephan Kalil Saoud, Clairin Sonson is the fifth manufacturer to join the Spirit of Haiti range born in 2013. This Rhum Agricole is made in Cabaret, north of the capital Port Au Prince, where Stephan grows a particular variety of non-hybridized sugar cane, called Madame Meuze, which gives the distillate vegetal and slightly mineral notes.
Sonson is the further demonstration of how much the terroir and the related cultivations have a significant influence on the aromatic profile of these spirits, considered among the most natural in the world.