Rum
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.
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.
