Fritz Vaval distills his Clairin near Cavaillon, a village on the road to the south of the island. There, the Meuze variety, grows naturally. It is distilled in a homemade PotStill.
Taste: A sharp palette, precise and very specific, but at the same time easy to drink.
Pierre Ferrand Cognac 1840 is a cognac you won't forget. It offers a smell of ripe, juicy grapes, accented with a bouquet of flowers, notes of acacia blossom and a hint of cedar. It leaves warm fruit notes on the palate, while the finish offers a sweetness of honey and spices.
Living in the ancient mansion of her ancestors, Mademoiselle Henriette, the last direct descendant of this noble lineage, was, during her lifetime, the custodian of this precious memory. She chose to confide in us and this is the inspiration for this wonderful blend. We called it "10 Generations". It is made only with Ugni-Blanc grapes. It is distilled slowly, aged in French oak, with 20% aged in Sauternes barrels. It is a rich and complex cognac with a strong freshness at the same time.
Michel Sajous creates his Clairin on the magnificent Attalaye hill, surrounded by mango trees and wild sugar cane. Produced from an old and rare variety, Cristalline, it is grown without the addition of pesticides and fertilizers. This auto-fermented rum is distilled by the process of direct ignition.
This authentic Clairin Traditionelle is the result of the combination of four distillates from the municipalities of Cavaillon, Barraderes, Pignon and St. Michel de l'Attalaye. Produced from organic sugar cane, grown without pesticides, fermented with natural yeasts and distilled in small sterile bottles, a legacy of French colonisation. Presented in this version at 43% abv it is a product particularly suitable for mixed drinks.
Bright golden yellow color! A bouquet of vanilla with melodies of dried roses, plum jam combined with walnuts, cinnamon and liquorice. Full body and rich mouthfeel with excellent balance.
The pioneering owner of the Cognac Ferrand distillery, Alexandre Gabriel, stepped on a very old recipe to create his curacao. The combination of Curacao oranges with other, sweet varieties may be the star of this product, but the old recipe also included other ingredients such as vanilla, plums and lemon peel, among others. Alexandre, has kept the sugar levels very low to create an authentic 'dry curacao' in which you will find just 180g of sugar per litre.
