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