Clairin Sonson is from Cabaret, a village located in the district of Arcahaie in the North-West of Port-au-Prince. The sugar cane, from the local variety Madame Meuze, is cultivated on 25 hectares that also shares the space with banana and other fruit trees. Once harvested, the sugar cane is pressed and slowly reduced to syrup, and fermented spontaneously using natural yeasts.
The distillation is carried out by Stephan Kalil Saoud using a pot still heated over an open fire. The resulting Clairin is bottled at still strength without any reduction.
The nose is fresh and herbaceous with cut grass and hints of basil and lemongrass. On the palate Sonson is straigh forward, fruity with flavours of fresh cane juice and liquorice. The finish is pleasant, slightly spiced with sweet pepper and ginger. - East Coast Liquor, Importer