The Oaxaca region, nestled in the south of Mexico, is renowned for its diverse landscapes and rich culture, but it is also becoming an increasingly recognised name in the world of rum. Although Mexico is traditionally associated with the production of tequila and mezcal, the rise of rum in regions like Oaxaca is a testament to burgeoning innovation and craftsmanship. Oaxaca enjoys a tropical climate that is perfectly suited for the cultivation of sugar cane, the main ingredient in rum. This region capitalises on its agricultural expertise, combining both traditional and modern farming methods to produce exceptional rum. Local distilleries, often family-run, add a unique touch to their products by incorporating ancient techniques and local ingredients to create distinctive and complex flavours. The use of fermentation and ageing methods adapted to the Oaxacan environment contributes to unique aromatic profiles, characterised by spicy and earthy notes typical of the region. For rum enthusiasts looking to diversify their cellar, Oaxacan rums offer a novel tasting experience, deeply rooted in a region rich in history and artisanal traditions.
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