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.
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.
Pure sugar syrup with natural tea flavours and clove and cinnamon extract.
Giffard syrups give a natural and fruity taste to drinks and cocktails.
- A wide range of over 60 flavours bursting with flavour and colour.
- With top quality fruit juices - from selected fruits, for greater intensity of flavours.
- Made with 100% pure sucrose diluted in filtered water.
- No artificial flavours and preservatives.
- With production techniques that respect tradition.
- New creations every year.
- Dilution 1 unit to 8.
SPECIALLY DESIGNED FOR PROFESSIONAL BARTENDERS
- Bottles with integrated easy-flow spout.
- With long and ribbed bottle neck for ease and firm grip.
- With the signature of the company's founder (Emile Giffard) engraved on all bottles.
- With an impressive range of colours for presentation on bar counters.
- Giffard's syrups provide bartenders with their genuine flavours all year round.
