We're back on our tour through my overlarge collection of juice based rum - I have a thing for the stuff - this time hitting Mexico and Oaxaca. Obviously better known for mezcal, Oaxaca (alongside Michoacán) has also been sending over lots of really solid and extremely serious wild-fermented "agricola" rum - most prominently Paranubes (reviewed at [ Ссылка ] ) but also my current points-leader Cañada (reviewed at [ Ссылка ] ). This time around we're tasting a pair of samples offered by the very generous Sjyort, featuring stuff I've had trouble finding around the Chicago area. Stats:
- Camazotz Oaxacan Rum (Sierra Mixte, Oaxaca; master distiller Leon Gaspar Vazquez; wild fermented, pot distilled cane juice, unknown lot; 48% ABV), 83/100
- Dakabend Pot Still Rum Blanco (Tosba Distillery, San Cristobal Lachiroaig, Oaxaca; Edgar and Elisandro Gonzales, distillers; wild fermented, pot distilled cane juice; unknown lot; 49% ABV), 86/100
The Dakabend is textbook savory-smoky-sweet Mexican cane juice rum, and I can heartily recommend it alongside others of its kind. The Camazotz is a bit more of an oddball, perhaps due to shorter fermentation: it's more friendly in a lot of ways, but you also really really have to like hand lotion. A very interesting and worthwhile stop on the tour. (And thanks again to Sjyort!)
