Clairin Casimir is produced on the north side of the southern fork in the village of Baradères: the last frontier of coffee, cocoa and Clairin. Profile: Intense and wild.Abv: 49.5%Nose: Fruity and mineral. Exotic fruit basket,forest and savory spice notes.Palate: Exotic ripe fruits, leather, smoke, meat.Finish: Complex and earthy. Almond, truffle,vegetal notes. Cane variety: Hawaii Rouge and BlancRaw material: Sugar cane juiceLocation: Southeast Haiti, BaradèresTerroir: Coastal Forest On the north side of the southern fork of Haiti is the village of Baradères: a region famous for its coffee, cocoa and Clairin. Baradères is a small fishing village, quite isolated but with a fairly large population and many small distilleries. Faubert Casimir produces his Clairin using Hawaii Rouge and Hawaii Blanc, a relative of the O’Tahiti cane from Polynesia. The cane is pressed, and the pure juice goes through a very long wild fermentation in wooden vats made from local chestnut trees. In the style of Baradères, Faubert adds local citrus to his fermenting wash (to control the pH and prolong his fermentation) as well as herbs like lemongrass (locally used to keep away unwanted pests).Clairin Casimir exhibits very intense aromas, from candied fruit and herbs to heady truffles. Clairin Casimir is represented by the painting of the famous Port-au-Prince based artist, Simeon Michel. In the tranquility of the village of Barradères on the northern coast of the south fork, Faubert Casimir has continued the work of his father Duncan since 1979. Considered to be the best distiller in the region, Faubert grows 50 hectares of Hawaii White andHawaii Red sugar cane, varieties related to Otahiti cane originally from South East Asia. The cane is grown organically without the use of pesticides, fertilizers or chemicals. It is harvested only once completely mature and brought to the distillery to be pressed and fermented with the natural yeast of the area. His Clairin alternates wonderfully between classicism and unbridled exuberance; the experience of tasting takes us two centuries into the past to breathe the air of another era.
