This unaged clairin is made in Carrefour Des Pères using local sugarcane varities grown by Patrick St. Surin. The freshly pressed cane juice is poured manually into large open-top fermenters, called pieces, and a small addition of sugarcane syrup is added in the local method. Fermentation occurs naturally, usually taking 10–15 days to complete. From here, the fermented cane juice is loaded into a small pot still and is distilled twice, rested, and then bottled by hand at full proof. A bold and complex nose with notes of underripe peach, clover honey, freshly cut grass, and confectioner’s sugar leads to a mineral-forward palate of mustard greens, red delicious apples, and dried apricot; a dry and lingering finish offers salinity and a whisper of deciduous forest floor. 55% ABV

Unaged clairin rum made in Carrefour Des Pères, Haiti, by Patrick St. Surin
Fermentation is naturally occurring over a 10–15-day period
Twice distilled from sugarcane juice and sugarcane syrup on a small, alembic still
Rum rests between 1–4 months before bottling, depending on the batch
Patrick St. Surin farms just over ten hectares of sugarcane and has been distilling since 2012
A bold and complex nose with notes of underripe peach, clover honey, freshly cut grass, and confectioner’s sugar leads to a mineral-forward palate of mustard greens, red delicious apples, and dried apricot; a dry and lingering finish offers salinity and a whisper of deciduous forest floor
55% ABV