Distiller Patrick St. Surin is making this Haitian rum in the most traditional way possible - harvesting their own sugarcane or using sugarcane syrup made in-house or nearby, native yeast fermentations, and distilling in small, alembic stills, the style of which have been in use since the 1500s. In essence, these spirits express the raw, natural beauty of Haïti — terroir, if you will — in the visceral way. The rum is distilled twice and bottled at still proof (110 proof), procuring such a pure expression of sugarcane. We recommend adding water or enjoying on the rocks to really allow the aromas and flavors to develop.
Patrick St. Surin
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