Haiti is littered with distilleries (over 500) and the small-scale producers are often quite industrious and adventurous in their use of home-made equipment. Processes are still ancestral and therefore very pure cane spirit is often produced. The Haiti component of this white spirit is made Agricole-style (with sugar cane juice rather than molasses). The Jamaican component is from the Trelawny Parish, where the fermentation was long and wild, producing a high-ester Rum with plenty of funk. All components were pot distilled.
It’s incredibly aromatic, progressing through green olives, glue paste/marzipan, some earthiness and over-ripe mango. On the palate it’s got a lovely briny taste and a slightly oily texture. It channels the Agricole line strongly, is less fruit driven and quite dry. There’s some hay character and it finishes with a strong lick of fennel and pepper.