Rum El Destilado
Rum El Destilado is a luxury sugar cane spirit made in the “cloud forests” of Santa Maria Tlalixtac - a small mountainous village in Oaxaca, Mexico.
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Fresh Cut Grass
What's in it
- Sugar Cane
El Destilado Daiquiri
The El Destilado Daiquiri is one of the simplest and most refreshing ways to enjoy El Destilado Rum. To make your own, pour 60ml of El Destilado Rum, 30ml of freshly squeezed lime juice, and 25ml of simple syrup into a shaker with ice. Shake until cold and strain your drink into a chilled coupe glass. Finish it off with a lime wedge garnish and you're ready to enjoy!Back to shop
- Ripe Bananas
- Fresh Cut Grass
When you smell Rum El Destilado, you’ll notice pungent notes of ripe banana along with earthy aromas of fresh cut grass.
When you taste Rum El Destilado, you’ll be met with a multitude of unique flavours including bright citrus, apricot, and a hint of smoke, tied together with a lactic finish.
Way up in the mountains in Oaxaca, Mexico, lies the small village of Santa Maria Tlalixtac. Lying at about 1800m above sea level, this region is known as the “cloud forest” due to its high altitude and chalky land. It is one of the few places in Oaxaca where agaves don’t grow, so most of the alcohol produced here is made from sugarcane. The dangerous terrain is hard to navigate by car, and until 1983 the Krassel family was obliged to transport their distillations via a tiny Cessna airplane.
A long legacy in the clouds
High up in the mountains between Oaxaca and Puebla, the Krassel family has been producing sugar spirits for five generations. 72-year-old master distiller Isidoro Krassel was born into the sugar tradition. He has been working in his family’s business since the age of 12 and still oversees the production of the spirit today. The handmade still that El Destilado uses for distillation was created by the Krassel family themselves and is such a protected secret that nobody from the outside is allowed to photograph it.
Life is slower in the mountains
El Destilado Rum is made from wild fermented Java sugar cane. It grows at a slower rate in the mountains due to the high altitude, taking about 18 months longer than at sea level. The low temperatures in this area, especially at night, also result in a slower fermentation process taking about 120 hours. This unique environment directly impacts the production process, giving El Destilado rum its vibrant aroma and distinctive flavour profile.
The Brains Behind It
In search of rare treasure
El Destilado was formed by Michael Sager and Marcis Dzelzainis from Sager + Wilde, along with Alex Wolpert from the East London Liquor Company. United by the love of exploration, they travelled around Latin America seeking out the most unusual luxury spirits, along with the fascinating stories behind them. They have selected a collection of small-batch spirits that are completely enchanting, all from independent distillers.More on the Brand