Clairin Vaval is produced in Cavaillon, in the southeast of Haiti.
It is produced from a non-hybridized variety of sugar cane called Madame Meuze, grown on the 20 hectares of land around the distillery. The reeds are brought manually to the mill, conveyed by a rudimentary wooden slide. The pure juice ferments spontaneously thanks to indigenous yeasts. The distillation takes place in a very “homemade” still, powered by the steam produced by an ancient steam boiler, heated by the fire of the “bagasse”, the squeezed and sun-dried cane fiber.
Clairin Vaval 6ème récolte is bottled at the full degree of 50.4%.
