Rum Pot Still Rum

• Single origin rum produced by Dakabend in San Cristóbal Lachirioag
• Hand-harvested, fresh sugarcane is crushed, juiced, or boiled into piloncillo
• Open-air fermented for approximately 10 days in pine vats (tinas)
• Distilled twice on a copper pot still which is also used to make mezcal
• Non-chill filtered; 49% ABV

This rum is unlike any other in the world: fresh, clean, and vibrant on the palate with robust flavors of cane grass and a nose full of umami. Cocktail enthusiasts looking to put a modern twist on a Ti’ Punch or a slant on their Daiquiri will surely be smitten.

Tasting Notes

All hand-harvested, the fresh cane for Dakabend is brought to San Cristóbal Lachirioag, where it’s crushed, juiced, or boiled into piloncillo. The resulting juice is then placed in open wooden vats and fermented naturally using only the wild yeasts native to their microclimate. Fermentation is long, over one week, and the results are doubled-distilled on a copper pot still which is also used to make mezcal. Each batch is single origin, non-chill filtered, and totally unique. The first, made by Edgar Gonzales himself, was bottled at 49% ABV.

The result is rum unlike any other in the world: fresh, clean and vibrant on the palate with robust flavors of cane grass and a nose full of umami. Cocktail enthusiasts looking to put a modern twist on a Ti Punch or a slant on their Daiquiri will surely be smitten.

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