Mexican Rum

It’s not just Tequila and mezcal, rum is also produced in Mexico. Mexican rum has gained prominence for its diverse styles and flavours, including light and dark varieties. Mexico has also seen a rise in artisanal and small-batch rum producers, many of whom experiment with different ageing techniques and local ingredients to create rums that offer a unique experience when compared to their Caribbean counterparts. Mexico's sugarcane fields, primarily located in the states of Veracruz, Jalisco, and Oaxaca, benefit from a variety of climates and soil types. These contribute to the distinctive characteristics of Mexican rum, which range from light and fruity to rich and full-bodied. The production process begins with the harvesting of the sugarcane, which in some regions is still done by hand to ensure the best quality of raw material. The country’s varied climate significantly influences the rum. From the tropical heat of the coastal regions to the cooler mountainous areas, the interaction between the spirit and the ageing barrels—often previously used for bourbon, cognac, or even tequila—results in a fascinating array of tastes and aromas.