Using all organic Cristalline cane, they produce two distinct rums here. The first is fresh pressed sugar cane, processed on site and fermented immediately after pressing to be distilled on the small copper MÜLLER pot still.
The second, a rum made from a sugar syrup created by Clairin producer Michel Sajous in the highlands of Haiti. They're both distilled to 72% alcohol and finally those two distinct rums are blended and bottled at a beautiful 114 proof. The resulting spirits is fragrant and complex with strong grassy aromas, redolent of ripe banana, stone fruit, green olives and cinnamon. The palate is clean and powerful with a deep minerality and rich weight.