This is a rum from the village of San Cristobal Lachirioag. Using sugarcane and piloncillo (sticky brick of raw brown sugar) that has been sourced from mountainside plantings and fermented spontaneously in fermented wood vats where it is then distilled twice in a small pot still. The sugarcane is crushed fresh for distillation.
ABV: 49%
Nose: Heavy olive oil, campfire smoke, Cream Cheese, slight chorine, brine,
Palate: Medium mouthfeel. Burst of olive, brine, cream cheese, chlorine, minerality, campfire smoke
Finish: Medium length finish, olive, brine, cream cheese, earthy, milk chocolate, toasted brown sugar
Rating: 6/10
Overall, this is a really good rum. The flavors are pronounced and in your face, while being raw and refreshing. This is a very solid cane juice based rum and for the price belongs on your shelf.
1 | Disgusting | So bad I poured it out.
2 | Poor | I wouldn’t consume by choice.
3 | Bad | Multiple flaws.
4 | Sub-par | Not bad, but better exists.
5 | Good | Good, just fine.
6 | Very Good | A cut above.
7 | Great | Well above average
8 | Excellent | Really quite exceptional.
9 | Incredible | An all time favorite
10 | Perfect | Perfect
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