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.
Jérémie's tasting notes
On the nose : Oxidized and syrupy fruits rise from the glass, along with notes of maceration, light resin, plum, and red berries. As you get closer, the plum and cherry pit notes become more intense, and herbaceous and slightly earthy notes also emerge, with a touch of floral freshness.
On the palate : The attack is supple and much softer than the nose might suggest, releasing a slightly spicy, peppery juice, but one that reveals very ripe, then cooked sugarcane, with ripe fruits like apricot, banana, and melon in the background, which then evolves into candied lemon with a hint of bitterness. This is followed by herbaceous notes of basil and lemongrass, and smoky hints that develop into an almost animal profile, as if cooked meat remained alongside tanned leather. The red berries perceived on the nose also reappear.
The finish : It is long with herbaceous, earthy and red berry notes.
