CLAIRIN 2022 Sonson
HAITI - Ref. 58620C
- 0,7l
- 51%
- Case of 6
- Packaging ETUI
Clairin Sonson hails from the village of Cabaret, in the Arcahaie district to the north-west of Port-au-Prince. The
sugar cane, of the local variety Madame Meuze, is grown on 25 hectares, mixed with banana and other fruit trees. Once harvested, the cane is pressed, then the juice is slowly reduced to obtain a syrup. The syrup is then fermented spontaneously using natural yeasts. The distillation is carried out by Stephan Kalil Saoud, using an iron still heated over an open flame. The resulting clairin is bottled without reduction.
sugar cane, of the local variety Madame Meuze, is grown on 25 hectares, mixed with banana and other fruit trees. Once harvested, the cane is pressed, then the juice is slowly reduced to obtain a syrup. The syrup is then fermented spontaneously using natural yeasts. The distillation is carried out by Stephan Kalil Saoud, using an iron still heated over an open flame. The resulting clairin is bottled without reduction.
Clairin Sonson hails from the village of Cabaret, in the Arcahaie district to the north-west of Port-au-Prince. The
sugar cane, of the local variety Madame Meuze, is grown on 25 hectares, mixed with banana and other fruit trees. Once harvested, the cane is pressed, then the juice is slowly reduced to obtain a syrup. The syrup is then fermented spontaneously using natural yeasts. The distillation is carried out by Stephan Kalil Saoud, using an iron still heated over an open flame. The resulting clairin is bottled without reduction.
sugar cane, of the local variety Madame Meuze, is grown on 25 hectares, mixed with banana and other fruit trees. Once harvested, the cane is pressed, then the juice is slowly reduced to obtain a syrup. The syrup is then fermented spontaneously using natural yeasts. The distillation is carried out by Stephan Kalil Saoud, using an iron still heated over an open flame. The resulting clairin is bottled without reduction.