Stephan Kalil Saoud cultivates the local variety of cane called Madame Meuze on his 25 hectares of field where the cane is grown together with banana and other fruit trees. Once harvested, the sugar cane is pressed and slowly reduced to syrup before it is fermented naturally using the ambient yeast of the distillery and field.

The distillation is carried out using pot stills crafted by his father who founded the distillery in 1932.
Clairin Sonson shows pronounced herbaceous notes of lemongrass and basil on a striking yet approachable palate.