clairin - authentic rhums of rural haiti-presentation
TRANSCRIPT
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