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.
Rums aged from 6 to 10 years in American oak barrels that previously housed Bourbon Whiskey, while some of the rums are aged in barrels that previously housed Oloroso Sherry. Another aging after the final blending is what gives the homogeneity to the wonderful final blend, with notes of vanilla, tropical fruit, with tobacco and nuts dominating.
Chairman Reserve Spiced Rum contains local spices and fruits including cinnamon, cloves, nutmeg, vanilla, coconut, lemon and orange. We have also added Richeria Grandis - known locally as "Bois Bande" - a bark known in the Caribbean as a powerful aphrodisiac to give an added kick to the rum. After the rum is distilled in copper pot stills and column stills, it is aged for about 4 years in former bourbon barrels. After aging, the aforementioned fruits and spices are infused into the rum, resulting in a complex and balanced rum with spice notes.
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.
A wonderful blend of the finest white & aged Rhum enriched by the infusion of Creole spices & orange peel. An explosion of flavours and aromas of Martinique.
