PATRICK ST. SURIN CLAIRIN MILOT RUM

Patrick St. Surin crafts his Clairin (the local rum of Haiti) in the most thoughtful way possible: harvesting his own 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 Haiti - terroir, if you will - in the most visceral way.

The result is one of the purest expressions of sugarcane that we have ever tasted.