Boukman Botanical Rhum

Dutty Boukman was the Vodou priest who led the ceremony at Bois Caïman in 1791 that launched the Haitian Revolution, the only successful slave revolt in history — and Boukman Botanical Rhum carries his name as a tribute to the northern cane fields around Cap-Haïtien where the rebellion began. The rhum is distilled from fresh sugarcane juice drawn from two of Haiti's great terroirs, Croix-des-Bouquets in the south and the north around Cap-Haïtien, then infused with botanicals many of which are native and wild-foraged: Haitian woods and barks, allspice, bitter almond, clove, cinnamon, orange peel, and vanilla. Bottled at 45% ABV (90 proof). It sits in a tradition that predates gin — the Haitian trempe, rum steeped with barks and spices as a tonic — and it drinks like nothing else on the shelf. Expect clove, mace, and cardamom on the nose over grassy agricole cane, opening into a dry, savory, herbal palate of bark, marzipan, warm spice, and citrus peel, finishing long and dry. Honest reception: this divides people. One RumRatings taster compared it to a dinner by a reckless chef with eighteen steps of flavor; another found it pleasant but drier than they'd like; one simply wasn't converted. That's the nature of a spirit that's half rum, half amaro. It's a bartender's ingredient — superb in a Haitian Old Fashioned, a Ti' Punch with a twist, or as a stand-in for gin in a Negroni.

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