Haitian rum has a rich history originating from the Caribbean island of Haiti. These rums are distinct from other rums due to unique production methods that give them bold and complex flavors. It is made from sugarcane juice or molasses and aged in charred oak barrels, imparting hints of vanilla, caramel, and spice.
Those seeking an adventurous spirit will enjoy exploring the diverse styles of Haitian rum. Whether sipping neat or mixing into cocktails, the robust tastes of Haitian rum provide the perfect accompaniment for lively conversation with friends. With flavors reminiscent of the tropics, Haitian rum transports drinkers to the beaches and culture of its homeland with each sip.
Rhum Barbancourt has a long history with Haiti. The Societe du Rhum Barbancourt produces the spirit using pure sugar cane juice. The rum’s crisp, distinct flavor has made it Haiti’s most popular export. Rhum Barbancourt tastes of green apples and butterscotch. The spirit is dry, so drinkers who prefer sweet liquor should approach it cautiously.
Faubert Casimir leads the production of Clairin Casimir Haitian Rum in Barraderes village. The unusual town exclusively houses distilleries-13, to be precise. The rum tastes floral, with tropical fruit, nut, and spice undertones. The spirit is a little sweet with a savory finish. The rum makes a pleasant sip enjoyed on ice and provides an enjoyable spicy component to cocktails.
Zanj Rum sets itself a lofty goal. The name means “with angels,” a pretty high barre to clear. However, Zanj is up to the challenge. The distillery hand-harvests its low-yield sugar cane. The rum ages to perfection, allowing plenty of time for the flavors to ferment and take hold.
Providence rum is the unique result of a partnership between Haitian, Italian, and French distillers. Each nation brought its methods and know-how to Port-au-Prince in 2018. The unlikely partnership led to the creation of a delicious, unusual rum. The spirit tastes of tropical fruit and lime peel. Each sip carries grass and berry undertones.
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.