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Fermented for three weeks with whole berries to gently break the cap
proof that some of the most memorable wines come from patience
The result is a versatile syrup that balances fruit-forward sweetness with refreshing herbal complexity
Maceration: 15–20 days
Patrick St. Surin 'Clairin Milot' Rum, Haiti Zibibbo Fermented for three weeks withBold, vivid, and unapologetically pure, Patrick St. Surins 'Clairin Milot' is an extraordinary Haitian spirit that delivers an authentic taste of terroir in its most elemental form. Crafted in the small commune of Carrefour Des Pres, this unaged clairin is a stunning example of ancestral rum making, each step guided by tradition, sustainability, and integrity. From hand harvested native sugarcane to native yeast fermentation and double distillation in
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