We’re so thrilled to introduce our second Clairin. Finally on its way from Haiti, this is distilled by Boss Méles Augustín Normil in Pignon, which is on the central plateau almost smack dab in the center of the northern part of the country.
Méles, originally a master craftsman specializing in metal working and engineering while building and maintaining cane presses (Boss is the term for someone at the absolute pinnacle of their trade), began distilling on the side as a hobby. He now sells quite a bit of Clairin on the local market, having become known for the local style that Pignon is famous for which employs the use of vinasse, or dunder (for those of you familiar with the Jamaican technique). For the uninitiated, this is simply the leftover of the distillation process which is put into a vat/hole in the ground and saved to help kickstart the next fermentation.
Cane syrup from nearby producers is blended with water and vinasse for fermentation in large open top vats, and then distilled in a pot still and bottled by hand at full proof. It’s bold, funky, and makes an incredible daiquiri.
- Selection Massale