Patrick St. Surin, who lives in Carrefour Des Pères, a small commune about a thirty-minute drive outside of Cap-Haïtien. 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.  Production: Cane juice from 3 varieties (Medialande, Pete Coca, Zariete) is loaded manually into a handmade 1,000 gallon stainless steel pot still which is fired by using the spent sugarcane (bagasse). It is double distilled, rested in drum for up to three months, and then bottled by hand at full proof.