Oaxaca is obviously home to some great Tequila and mezcal, but rum is made there too. From El Destilado, this Wild Fermented Oaxacan Rum comes from Santa Maria Tlalixtac and is made by master distiller Isidoro Krassel Peralta. They use 100% raw cane juice made from cane harvested by hand at altitudes between 800-1400 meters. The high altitude causes the Java sugar cane varietal to have a longer growth cycle (around 18 months) than at sea level. It was milled using a gas-powered trapiche and then fermented at a low temperature with wild yeast for 120 hours to let more flavours develop. It's then distilled on an eight-plate column still.
Tinned apricots, creamy banana, ginger, and cut grass.
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