CLAIRIN, THE RHUMS OF HAITI
Haiti is the last frontier of rhum, and “Clairins” are the rhums of Haiti. At the leading edge word
wide, no-one before Velier had made an unimaginable discovery: in the whole of the Caribbean there
are 49 smoking distilleries, in Haiti alone, no less than 532!
They are artisanal, artistic producers, some tiny, spread throughout the only area of the Caribbean as
yet untouched by Western “modernization”, and as such, still wonderfully “pure”: native, non-hybrid
varieties of sugar cane, chemical-free agriculture, spontaneous fermentation without selected yeasts,
“archaic” distillation and no filtration.
CLAIRIN, THE RHUMS OF HAITI
Haiti is the last frontier of rhum, and “Clairins” are the rhums of Haiti. At the leading edge word wide, no-one before Velier had made an unimaginable discovery: in the whole of the Caribbean there are 49 smoking distilleries, in Haiti alone, no less than 532!
They are artisanal, artistic producers, some tiny, spread throughout the only area of the Caribbean as yet untouched by Western “modernization”, and as such, still wonderfully “pure”: native, non-hybrid varieties of sugar cane, chemical-free agriculture, spontaneous fermentation without selected yeasts, “archaic” distillation and no filtration.
PORT AU PRINCE
DISTILLERY
Haiti is the real last uncontaminated island of the Caribbean, Vegetables, fruits, animals, all sort of ingredients are still at their native status. Clairin is still made like 200 years ago. In Haiti people are following seasons, waiting for the right maturity of ingredients, depending on the area and the climate
Haiti is the real last uncontaminated island of the Caribbean, Vegetables, fruits, animals, all sort of ingredients are still at their native status. Clairin is still made like 200 years ago. In Haiti people are following seasons, waiting for the right maturity of ingredients, depending on the area and the climate
THE HAITIAN
DISTILLERY
The Haitian distilleries are almost always in the middle of the plantations, not only of sugar cane but in polyculture; they are sheds to which the cane is carried on the back of mules or in carts pulled by oxen.
Here it is pressed with small mills, and the juice is usually fermented in wooden tubs. The boiler is fuelled by dried cane fibre and the alembic is ancestral, a discontinuous direct fire pot still, often with a small rectification column with a maximum of six plateaux and a wooden chauffe vin tub: a structure similar to that brought by the French in the second half of the 18th century.
PORT AU PRINCE
DISTILLERY
Haiti is the real last uncontaminated island of the Caribbean, Vegetables, fruits, animals, all sort of ingredients are still at their native status. Clairin is still made like 200 years ago. In Haiti people are following seasons, waiting for the right maturity of ingredients, depending on the area and the climate
Haiti is the real last uncontaminated island of the Caribbean, Vegetables, fruits, animals, all sort of ingredients are still at their native status. Clairin is still made like 200 years ago. In Haiti people are following seasons, waiting for the right maturity of ingredients, depending on the area and the climate
THE HAITIAN
DISTILLERY
The Haitian distilleries are almost always in the middle of the plantations, not only of sugar cane but in polyculture; they are sheds to which the cane is carried on the back of mules or in carts pulled by oxen.
Here it is pressed with small mills, and the juice is usually fermented in wooden tubs. The boiler is fuelled by dried cane fibre and the alembic is ancestral, a discontinuous direct fire pot still, often with a small rectification column with a maximum of six plateaux and a wooden chauffe vin tub: a structure similar to that brought by the French in the second half of the 18th century.
THE BASIS OF VELIER SELECTION
THE PROTOCOL
To preserve the typical character of Clairin and prevent possible future speculation, we decided to draw up a protocol of rules that these products must comply with and we called it Triple “A” protocol (agriculturists, artisans, artists).
INFLUENCED BY THE WORLD’S
GREATEST WINEMAKERS,
WE OBSESSIVELY BRING
TO SINGLE MALT WHISKY
THE SAME INTELLECTUAL
DRIVE, METHODOLOGY
& RIGOUR.
THE BASIS OF VELIER SELECTION
THE PROTOCOL
To preserve the typical character of Clairin and prevent possible future speculation, we decided to draw up a protocol of rules that these products must comply with and we called it Triple “A” protocol (agriculturists, artisans, artists).
TÉIREOIR
Totally traceable and transparent. Every bottle of Waterford whisky features the pioneering TÉIREOIR code, which once entered online reveals a host of unprecedented and engaging content related to the whisky. Using rich photography, and drawing upon our unrivalled digital logistics systems, drinkers will be able to explore the place, the harvest, the grower, distillation details as well as view the full spectrum of wood.
FOLLOWING THE SPIRIT
OF HAITI MEANS:
When you make cocktails following The Spirit of Haiti you should, first, look around you and find the best ingredients from local farmers, local varieties. Do you think an Haitian person whould import lemons from Sicily or oranges from Spain for cocktail making?
SO, STAY LOCAL!
1) Choosing ingredients depending on their season.
2) Giving value to symple ingredients.
3) Making recipes with very basic tools (because great ingredients are greater if kept symple!)
4) Respecting the flavour of Clairin as it is, you want to taste it not to cover it, otherwise what’s the point of using it!
5) Clairin is a spirit made by farmers so get in touch with your local farmers in order to find the best ingredients.
MIXOLOGY DOESN’T
EXIST IN HAITI
1) A part from hotels there are not (maybe one) cocktail bars in whole Haiti
2) Cocktails you normally drink in Haiti are made with very basic imported spirits or local rum.
3) Clairin is mainly consumed neat or in very basic “serve” instead of “mixed cocktails”
4) Clairin is a spirit for daily consumption as much as wine.
A NEW COLOR
OF MIXOLOGY
Being a forgotten taste Clairin is the perfect base for new creations, almost like a new color for a painter. It is also a new flavour for twists on classics. Some classics were created a very long time ago, a time where rum had a different, stronger and more authentic taste. Surely rum, when punches were mixed for the first time, were closer to Clairin than modern rum.
Clairin is a forgotten yet brave spirit because it brings to bartenders a taste from the ancestral methods of rum making. As any unique ingredient, Clairin’s flavour kind of dominates the scene in cocktail making but it is also a great “fragrance/scent” to be added for making the difference in any creation.
EVERY BATCH IT’S A DIFFERENT STORY
EVERY BOTTLING WILL BE UNIQUE
A recipe can change depending on the batch of a same Clairin because:
– Due to weather conditions every cane harvest is unique.
– Due to natural fermentation flavours are different for each season/harvest.
– Due to no reduction with water, abv will be different.
– Every Clairin distillery is located in diferent areas of Haiti.
– Every Clairin distillery uses different varieties of cane
– Every distillery has her own natural yeasts
– Every Clairin is made by a different man so there’s a personal touch bahind each Clairin.
So due to all these factors twists on cocktails are going to be easy to make, because every batch is a different story!
FOLLOWING THE SPIRIT
OF HAITI MEANS:
When you make cocktails following The Spirit of Haiti you should, first, look around you and find the best ingredients from local farmers, local varieties. Do you think an Haitian person whould import lemons from Sicily or oranges from Spain for cocktail making?
SO, STAY LOCAL!
1) Choosing ingredients depending on their season.
2) Giving value to symple ingredients.
3) Making recipes with very basic tools (because great ingredients are greater if kept symple!)
4) Respecting the flavour of Clairin as it is, you want to taste it not to cover it, otherwise what’s the point of using it!
5) Clairin is a spirit made by farmers so get in touch with your local farmers in order to find the best ingredients.
MIXOLOGY DOESN’T
EXIST IN HAITI
1) A part from hotels there are not (maybe one) cocktail bars in whole Haiti
2) Cocktails you normally drink in Haiti are made with very basic imported spirits or local rum.
3) Clairin is mainly consumed neat or in very basic “serve” instead of “mixed cocktails”
4) Clairin is a spirit for daily consumption as much as wine.
A NEW COLOR
OF MIXOLOGY
Being a forgotten taste Clairin is the perfect base for new creations, almost like a new color for a painter. It is also a new flavour for twists on classics. Some classics were created a very long time ago, a time where rum had a different, stronger and more authentic taste. Surely rum, when punches were mixed for the first time, were closer to Clairin than modern rum.
Clairin is a forgotten yet brave spirit because it brings to bartenders a taste from the ancestral methods of rum making. As any unique ingredient, Clairin’s flavour kind of dominates the scene in cocktail making but it is also a great “fragrance/scent” to be added for making the difference in any creation.
EVERY BATCH IT’S A DIFFERENT STORY
EVERY BOTTLING WILL BE UNIQUE
A recipe can change depending on the batch of a same Clairin because:
– Due to weather conditions every cane harvest is unique.
– Due to natural fermentation flavours are different for each season/harvest.
– Due to no reduction with water, abv will be different.
– Every Clairin distillery is located in diferent areas of Haiti.
– Every Clairin distillery uses different varieties of cane
– Every distillery has her own natural yeasts
– Every Clairin is made by a different man so there’s a personal touch bahind each Clairin.
So due to all these factors twists on cocktails are going to be easy to make, because every batch is a different story!
CLAIRIN COMMUNAL
A BLEND DES QUATRES COMMUNES
This authentic Clairin Traditionelle, is the result of the blend of four spirits from the municipalities of Cavaillon, Barraderes, Pignon and St. Michel de l’Attalaye. They are produced by organic sugarcane, cultivated without pesticides, fermented with natural yeasts and distilled in small pot stills, heritage of the french colonization. Presented in this version at 43% abv is a product particularly suitable for mixing.
CLAIRIN COMMUNAL
A BLEND DES QUATRES COMMUNES
This authentic Clairin Traditionelle, is the result of the blend of four spirits from the
municipalities of Cavaillon, Barraderes, Pignon and St. Michel de l’Attalaye. They are
produced by organic sugarcane, cultivated without pesticides, fermented with natural
yeasts and distilled in small pot stills, heritage of the french colonization. Presented in this
version at 43% abv is a product particularly suitable for mixing.
COMMUNAL COCKTAILS
L’UNION FAIT LA FORCE
Communal is a blended Clairin, a mix of the four distilleries, the lightly lower Abv and the combination of flavours are bringing to bartenders a great balance and a more regular consistency. Clairin Communal can be used instead of any white rum in classic recipes or very creative signature cocktails. Communal is the ideal Clairin for easy twist on classics, just by replacing the basic rums, any bartender can make the difference.
“ FOLLOW THE SPIRIT OF HAITI, JUST A FEW INGREDIENTS,
IN THIS CASE ONLY TWO, ARE MORE THAN ENOUGH FOR
FINDING THE RIGHT BALANCE ”
COMMUNAL COCKTAILS
L’UNION FAIT LA FORCE
Communal is a blended Clairin, a mix of the four distilleries, the lightly lower Abv and the combination of flavours are bringing to bartenders a great balance and a more regular consistency. Clairin Communal can be used instead of any white rum in classic recipes or very creative signature cocktails. Communal is the ideal Clairin for easy twist on classics, just by replacing the basic rums, any bartender can make the difference.
“ FOLLOW THE SPIRIT OF HAITI, JUST A FEW INGREDIENTS,
IN THIS CASE ONLY TWO, ARE MORE THAN ENOUGH FOR
FINDING THE RIGHT BALANCE ”
