I was aware of Mexican rum, and usually see the cocktail variety available all over Mexico.Last night, a good friend treated me to his 20 yr. Ron Mocambo with a couple of smokes. At first the alcohol was a little much, of course we were drinking in the warm San Fernando Valley weather, but after a few sips my palate adjusted to reveal the surprizing complexities and nuances.It is quite distinct from any rum I've ever tasted.
This rum is from Vera Cruz, made from molasses and sugar cane juice, and aged in used whiskey and bourbon barrels.40% alcohol. Natural yeasts are used, the molasses is processed in column stills, the sugar cane juice in pot stills.
Anyone tried this? Give it a shot.