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.
Fritz Vaval is the owner of the Arrawaks distillery in Cavaillon, in the south of the country, near the beautiful beaches of Aquin. The Vaval family has owned the distillery since 1947.
Fritz, who has directed it for many years, owns 20 hectares of land planted with the Madame Meuze sugar cane variety, which is grown naturally.
Clairin type nazon, that is produced from pure cane juice, is naturally fermented, with wild yeasts, and distilled in a continuous copper column with 10 plateaux and with an artisanal condenser obtained from a petrol can.
Fritz has also aged some barrel of Clairin, and the results achieved are extremely interesting.
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