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