Distiller 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 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.
From pirate life on the open sea to Caribbean island paradises, perhaps no other spirit evokes such a romantic history as Rum. Made through fermentation and distillation of molasses or the fresh-pressed juice of sugar cane, Rums range from 20% to over 70% alcohol and come in a variety of tones from clear to dark. Highest quality Rums are generally produced in pot stills and aged in wood, while less expensive Clear or “White” Rums are produced in column stills and bottled without barrel aging. Naturally, Rums form the base of tropical cocktails like Daquiris and Mojitos.