To the north of Port-au-Prince, near Saint-Michel de l’Attalaye, Michel Sajous built a distillery in the very place where the former family-run establishment once stood. Over 30 hectares, he grows several varieties of sugar cane in accordance with organic methods, including cristalline’. Once the sugar has been extracted, he makes his marvellously thick and fruity clairin using concentrated cane syrup from the steam produced by the bagasse.

Very rich nose. The palate is drier.Spices, heady florals and mustard seeds. Long, generouse finish.