Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.
Clairin The Spirit of Haiti
Haiti is the last frontier of rum and the "Clairin" are the rum of Haiti. A world avant-garde, no one before Velier had discovered something unthinkable: in all the Caribbean there are 49 smoking distilleries, in Haiti alone 532!
They are artisan and artistic productions, some tiny, spread in the only Caribbean territory, Haiti, which in 1804 rebelled against slavery, and received the red card from the Western world, and today is the only one still wonderfully "pure": original cane varieties, not hybridized, no chemistry in agriculture, spontaneous fermentation without selected yeasts, "archaic" distillations and no filtration.
Harvesting must be done strictly by hand. The sugar cane must be transported from the fields to the distillery using animals. The fermentation of sugar cane juice must be carried out exclusively using natural yeasts, without the addition of industrial yeasts. Fermentation must last at least 120 hours. Distillation takes place in alembics with a maximum of 5 copper plates. The spirit must be bottled at the outlet stage of the still. Bottling must take place in Haiti.
Haiti is the last frontier of rum and the "Clairin" are the rum of Haiti. A world avant-garde, no one before Velier had discovered something unthinkable: in all the Caribbean there are 49 smoking distilleries, in Haiti alone 532!
They are artisan and artistic productions, some tiny, spread in the only Caribbean territory, Haiti, which in 1804 rebelled against slavery, and received the red card from the Western world, and today is the only one still wonderfully "pure": original cane varieties, not hybridized, no chemistry in agriculture, spontaneous fermentation without selected yeasts, "archaic" distillations and no filtration.
Harvesting must be done strictly by hand. The sugar cane must be transported from the fields to the distillery using animals. The fermentation of sugar cane juice must be carried out exclusively using natural yeasts, without the addition of industrial yeasts. Fermentation must last at least 120 hours. Distillation takes place in alembics with a maximum of 5 copper plates. The spirit must be bottled at the outlet stage of the still. Bottling must take place in Haiti.
