Patrick St. Surin, lives in Carrefour Des Pères, a small commune about a thirty-minute drive outside 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. The sugarcane juice is poured manually into large open-top fermenters called pièces where a small addition of sugarcane syrup is added in the local method. Fermentations occur naturally, usually taking 10-15 days to complete. From here, the fermented cane juice is loaded into a small pot still and is distilled twice, rested, and then bottled by hand at full proof. The result is one of the purest expressions of sugarcane you will taste.