CLAIRIN PIGNON RUM 50% 750ML BOSS MELES AUGUSTIN NORMIL; PRODUCED IN PIGNON HAITI

Clairin rum produced by Boss Méles Augustin Normil in Pignon, Haiti, one of the country’s top sugarcane-producing areas. Twice distilled from vinasse and cane syrup on a pot still Vinasse is the dense and flavorful matter left in the still after distillation. It is collected and saved in a vat or hole in the ground and then added to new batches to help kickstart fermentation. Cane syrup is sourced from nearby producers, blended with water and vinasse and fermented in large, open-top vats. Ester and notes of cotton candy, dry sap, and cinnamon bark greet the nose; the full-bodied palate offers saline, young tree bark, green peppercorn, and a lingering flavor of brûléed sugar Bottled by hand at its full strength of 50% ABV (ABV may vary batch to batch) This expression of Haiti’s heritage rum known as clairin exhibits how versatile the category can be in its production methods. With a lush personality that richly expresses the cane from which it is made, this full-bodied distillate offers a gateway to ester-heavy Jamaican rums while simultaneously expanding one’s knowledge of the Haitian style and terroir; a must-not-miss for anyone looking to level-up their rum game. Region: Department du Nord Village: Pignon Size*: N/A Meles makes Clairin with 100% cane syrup in the classic Pignon style. Therefore he does not own his own sugarcane fields. Varieties of Cane: Blue Crystalline Farming*: Organic *While he does not farm his own cane, his neighbors he purchases from all farm organically. Harvest: Manual, with assistance from livestock Fermentation*: Cane syrup is added to large 1,500 gallon open top fermentors along with water and vinasse (dunder) in a ratio of 1:1. Fermentation occurs over ~10 days. Distillation: The fermented mélange is manually loaded into a 1,000 handmade stainless steel still where it is then collected in drums to rest for up to six months before being bottled by hand at full proof.