Clairin Sonson comes to us from Haiti and more specifically from the commune of Cabaret, north of Port-au-Prince.
The sugarcane used for this clairin is called Madame Meuze . It is a local variety. This sugarcane juice is then heated to obtain cane syrup , which undergoes spontaneous fermentation with the help of wild yeasts. The product is finally distilled in a pot still and bottled without dilution.
