Clairin, Haiti

North of Port-au-Prince, near Saint-Michel de l’Attalaye, Michel Sajous built a distillery on the very spot where the old family business stood. He naturally cultivates several varieties of sugar cane on 30 hectares, including the “crystalline”. Once the cane sugar has been extracted, he elaborates his marvelously fruity and unctuous clairin from a concentrated cane syrup with the vapor produced by the bagasse (fibrous residue of the sugar cane that has passed through the mill to extract the juice).