Mexican rum, smoothness and integration of local traditions.
Mexican rum stands out for its smoothness, balance of flavors, cultural richness and variety of styles, establishing itself as an attractive option for both connoisseurs and those seeking new distilling experiences.
It is produced mainly from the fermentation and distillation of molasses, a by-product of sugar cane. The molasses is fermented with specific yeasts and then distilled in stills. Many Mexican rums are aged in oak barrels, which gives them complexity and distinctive notes.
The typical profile of Mexican rum is smooth and balanced, with flavors that combine sweetness, caramel, vanilla and spice.
Barrel aging can add hints of tropical fruits, and sometimes barrels previously used for tequila, mezcal or wine are used, giving the final product a unique character. In addition, there are artisanal and limited production variants that incorporate local traditions and flavors, such as the use of mushrooms.
Recognition and Consumption:
Mexican rum has gained international recognition for its quality, smoothness and integration of local traditions. It is a versatile drink, appreciated both in popular cocktails such as “cuba” (rum and cola) and on its own, especially in its aged and premium versions.
