El Destilado Wild Fermented Rum

El Destilado - Wild Fermented Rum

This white rum is produced in the north of the state of Oaxaca in Mexico.
The sugar cane is harvested manually then crushed using a motor mill, called a “trapiche”. Fermentation is natural, in the open air for 5 days in stainless steel tanks. After distillation, the Rum is bottled without filtration.
The nose opens with a fairly fresh and dry cane and is similar to that of West Indian agricultural rums. Floral and iodine notes mark a certain lightness, giving way to greener notes characteristic of a wild cane brandy: olive brine, powerful aromatics and concentrated cane.
The palate is rather sweet, and surprises with a slightly tangy attack. The plants take over, with powerful, almost resinous herbs and aromatics. The finish is relatively dry and spicy, with olive notes remaining on the palate for a long time.

🍸 To be enjoyed alone, at room temperature or on ice, in a daiquiri, ti-punch, mojito...we drink it in a cocktail similar to the mojito, where we replace the mint with verbena. And it’s DELICIOUS.

41.5% - 70cl

El Destilado is an independent bottler founded by Michael Sager, Alex Wolpert, and Charlie McKay. They work with small independent producers to bottle rare and little-known spirits, outside of conventions.
This agave distillate cannot be called Mezcal for the simple reason that it has not been certified by the Consejo Regulador del Mezcal, the body in charge of the designation of origin. But technically everything is the same.