Paranubes Oaxaca Rum Cana Morada is a unique, single-varietal rum distilled in the state of Oaxaca, Mexico, by the Paranubes distillery. Crafted from the juice of the Morada cane variety, this rum showcases the meticulous craftsmanship involved in its production. The Morada cane is hand-harvested and pressed before being fermented with wild yeast in pine vats, a traditional method that enhances its distinctive character. The fermented cane juice is then distilled in a copper column still composed of six trays, ensuring a refined and complex spirit. This rum is celebrated for its intense aroma, featuring notes of olive, vegetal, green, bacon, and tropical fruit. The flavor profile is equally remarkable, with an olive and vegetal taste complemented by pineapple, tropical fruit, and lime notes. Additionally, the rum's concentrated juice is rich with chlorophyll, sweet pepper, resin, and sugar. When aerated, it develops a vegetable side that evokes sweet tomato and even ketchup, with the cane becoming velvety and intoxicating, accented by sage. With a high alcohol by volume (ABV) of 54.4%, Paranubes Cana Morada delivers a bold and powerful flavor. Its limited series nature makes it a unique and sought-after rum for collectors and enthusiasts. Overall, Paranubes Oaxaca Rum Cana Morada is an intriguing rum that stands out for its bold flavor profile and limited availability, making it an appealing choice for those looking to explore distinctive rums.
It has an intense aroma with notes of olive, vegetal, green, bacon, and tropical fruit, along with hints of cinnamon and exotic fruits.
The flavor profile features a blend of olive and vegetal notes, complemented by pineapple, tropical fruit, lime, and a touch of cinnamon and coconut.
The rum has a high alcohol by volume (ABV) of 54.4%, contributing to its bold and powerful flavor.
Yes, it is a limited series, making it a unique and highly sought-after rum for enthusiasts and collectors.
The rum is made from the juice of the Morada cane variety, hand-harvested and pressed, then fermented with wild yeast in pine vats, and distilled in a copper column still with six trays.
Reviewers have noted a distinctive nose with hints of cherry, melon, lychee, solvent, and a touch of vinegar and smokiness. On the palate, it is warm and enveloping with umami notes mingling with ripe fruit, carob, and dates. Some detected fresh agave, light pear, coconut, bamboo fruit, and white grape with syrup and a slight saltiness. This rum has been described as unique and peculiar, with flavors that are exceptionally bold and complex, reminiscent of a mix between rum and mezcal in daiquiris. Overall, it has received mixed reviews, with some finding it intriguing and others considering it an acquired taste due to its powerful olive and vegetal notes.
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