This traditional Clairin producer is located in Le Carrefour des Peres near Milot in Northern Haiti. Patrick St Surin harvests his own sugarcane juice or makes his own stabilized syrup to distill this exceptional example of the up and coming category. Using only native yeast fermentations and small, alembic pot stills, this spirit exemplifies the raw, natural beauty of Haïti and its terroir in the most beautiful way. M. St. Surin lives in Carrefour Des Pères about a thirty-minute drive south of Cap-Haïtien. Here the plateau that forms much of the middle of the island gives way to plains that reach the Caribbean Sea to the north. He farms just over ten hectares of sugarcane, and has been distilling since 2012, when he decided against his father's will to stay in his hometown to launch his business. As Patrick puts it, he did not view success as getting out of Haïti. Instead, he saw the opportunity to have success on his own terms. The fields surrounding the distillery are pieced together and planted with local cane varieties like Medialande, Pete Coca, Zariete grown. In addition to this, there are a few adjacent hectares owned by neighbors who allow him to harvest the cane in exchange for allowing their cattle and goat to graze freely around the property. Fermentations occur naturally, usually taking 10-15 days to complete, before double distillation in tiny pots. The result is one of the purest expressions of cane available anywhere.
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