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Clairin - Authentic Rhums of Rural Haiti-Presentation

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A look inside the little known and rarely understood world of rural rhum production on the island of Haiti. Beyond the large brands such as Barbancourt and Vieux Labbe, most of the rhum produced and consumed by islanders in rural Haiti follows rustic, age-old production methods in the outer regions of this unique island. Slow, natural fermentation attracts the natural yeast of each micro-region, delivering a true snapshot of local DNA -- true terroir -- followed by a gentle distillation and simple finishing to produce a delightful, fresh cane spirit of fine quality. In this intimate tasting seminar, we'll sample some of the very best examples of Clairin from Haiti, which are now gaining greater appreciation in Europe thanks to the passionate efforts of Gianluca Gargano of Velier.

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Clairin - Authentic Rhums of Rural Haiti-Presentation

  1. 1. CLAIRIN : a World Heritage
  2. 2. Sugarcane varieties have to be indigenous, not hybrids Sugarcane has to be organic Agricolture
  3. 3. Indigenous varieties as Canne Cristalline, Canne Hawaii, Canne Madame meuze Cane varieties
  4. 4. Harvest has to be done by hand Transport to the distillery has to be done by animals Harvest
  5. 5. Juice has not to be diluited with water to reduce the brix Juice has not to be added by any acid components Juice
  6. 6. It’s not difficult to find wooden mills still operating as in late ‘700
  7. 7. Fermentation has to develop with natural yeasts only. No selected yeasts. Fermentation has to take at least 120 hours Fermentation
  8. 8. 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
  9. 9. Michel Sajous
  10. 10. Faubert Casimir
  11. 11. Fritz Vaval
  12. 12. 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
  13. 13. 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

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