Distillerie Patrick St. Surin Clairin Milot Haite Rum

 Carrefour des Peres. Natural Rum? This comes from a single site surrounding the distillery (and a few neighbors) with sugarcane and sugarcane syrup that is fermented with natural yeasts over 10-15 days. Distilled twice, it is put into bottle at still strength, you can almost smell the fields in the finished bottle. The nose shows dried hay, lemongrass, coconut husk, plantains, dried tropical fruits and honeycombs. The palate has a kick from its full unadulterated proof balanced by an island fruit notes. Can't wait to try this in a cocktail. 

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 Importer Notes