RUM

WILD FERMENTED
OAXACA

MASTER DISTILLER: ISIDORO KRASSEL PERALTA
ORIGIN: SANTA MARIA TLALIXTAC,
OAXACA
SUGAR CANE: 100% RAW CANE JUICE.
SACCHARUM OFFICINARUM
VARIETY JAVA  
HARVEST: 800-1400M ALTITUDE. BY HAND
MILL: GAS-POWERED TRAPICHE
FERMENTATION: 120HRS, LOW TEMPERATURE
DISTILLATION: 8 PLATE COLUMN STILL

11.2018 




Distilled in Isidoro’s hand made still, high in the ‘cloud forest’ area (around 1800M above sea level) from wild fermented sugar cane, growing at high altitude on the border between Oaxaca and Puebla. Virtually no agaves grow here and virtually all alcohol distilled is rum.

The high altitude causes the Java sugar cane varietal to have a longer growth cycle (around 18 months) than at sea level. The low temperature, especially at night also results in a slower fermentation process (all wild yeast), giving the finished product it’s own distinct flavour and aroma profile.

TASTING NOTES: Stone fruit - apricot. Ripe banana, cut grass, lactic.