Camazotz Oaxacan Pot Still Rum (700ml - 48%)

Camazots

TASTING NOTES: The liquid is clear, with a beautifully expressive aroma, driven by its terroir. Mildly sweet and full of fresh sugar cane, vegetal grassy notes and woody tones with a long saline finish. intense, complex flavours range from grassy (sugarcane is a grass) to briny sweetness and stewed fruits CLOUD FOREST: Leoncio Gaspar, a second-generation Sugarcane grower and rum producer from the mountainous Mixe region of Oaxaca, learned to make rum from his father at their family ranch in the valley next to their village, the terrain is very steep with no roads so access to the ranch is limited to foot only. Cane grows wild on the mountainside, taking about 18 months to mature. Leo and his team harvest the cane by hand and carry it down to the ranch for pressing HANDMADE SMALL BATCH: The cane is pressed by hand and the juice is collected, it is wild fermented in open vats, taking around 5-10 days depending on the weather. Once the juice has fermented its loaded into the pot still and double distilled - a process similar to traditional mezcal production. The rum is collected and transported by mule back up the mountain to Leo’s house. It's left to rest for 6 months to allow the flavours to settle. Its then ready for bottling OAXACAN RUM: Known locally as Aguardiente de Caña, distilled by skilled maestros who make rum according to traditions passed down through generations. Over the past decade, the world has acknowledged mezcal’s ancestry, but somehow overlooked aguardiente, despite its comparable craftsmanship and singularity. These style of rums generally have a grassy, vegetal slightly funky taste profile but will vary from each producer just like mezcal HOW TO DRINK: Traditionally sipped neat but more recently used as a base for cocktails, Camazotz complex flavours are deal to use is many rum based cocktails, it also works really well as an agave replacement. For any lovers of Agricole and Cachaça style rums and for any agave enthusiasts, this rum is a must try