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Paranubes Agricole Rhum 700mL

Paranubes Agricole Rhum 700mL

$89.99 Per Bottle

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$89.99 (Buy 1 or More)

54.0%
Screw Cap
Oaxaca
700ml
+
BOTTLE(S)
Winery Direct: Dispatched in 3-5 days.More info
$89.99
54.0%
Screw Cap
Oaxaca
700ml
  • THE BRIEF
  • WHO MADE IT?
  • EXPERT REVIEWS
  • THE BRIEF
  • High up in the rain cloud forest of Sierra Mazateca, Oaxaca, is Jose Luis Carrera's cane fields and trapiche, or distillery. Here he grows and harvests four types of sugar cane, which are crushed and fermented using local and native yeasts, before distillation.

    Unique to Jose's process is his use of a rolling fermentation, where approximately half of the liquid is removed for distillation, and the remainder topped up with fresh cane juice to continue fermenting. This means the vats are a mixture of very old, and very young fermenting liquids, adding depth and complexity to the distillate.

    In simple terms, it's silky, round and incredibly complex, combining the herbaceous funkiness of a rhum agricole, with the grassiness of Cachaca, and finishing with an almost truffle-like character, that is uniquely Oaxacan.

  • WHO MADE IT?
  • All handmade in the distillery, or trapiche, of Jose Luis Carrera, located in the lush and cool tropical environment of northern Oaxaca Mexico. Jose Luis' family has been making aguardiente for at least three generations, with his father and grandfather teaching him the trade at a very young age. For the past 35 years, he has been producing an incredible, rich and fragrant spirit as one of many means to provide for his family.

    Carrera grows four different types of sugar cane on his 14 hectares: Caña Dulce, Caña Morada/Negra, Caña Dura, and Caña Amarilla/Criolla. His aguardiente batches are made from predominantly Caña Criolla, but inevitably have a blend of all four cane types. This is truly an artisanal operation; the cane is cut by hand and transported by donkey to the distillery, where the freshly pressed cane juice is fermented naturally in 1,100-litre pine vats, or tinas. A boiled 'mother' made from bark of the native Mesquite tree is used to kick-start fermentation--literally the only additive that touches the entire process.

    One of the things that really sets Carrera's rum apart from his neighbours and other white rum styles such as Rhum Agricole and Cachaça, is the use of rolling fermentation, which adds layers of funk and complexity. Jose Luis maintains a continuous fermentation, distilling only half of a single fermentation vat every morning and refilling it in the afternoon--the remaining active tepache inoculates the new liquid and the fermentation in the tina never stops.

  • EXPERT REVIEWS
  • IMBIBE MAGAZINE


    In a simple Daiquiri, the rum shines with personality. On its own, the spirit yields aromas of mint and ripe apricot, and the flavour bursts with fresh cane juice, a rich, silky texture, and a sweetness akin to confectioner's sugar. The rum's funky character lands somewhere between the grassiness of Cachaca and the ruggedness of rhum agricole. But while it bears resemblances to both, Paranubes is in a category all its own - a clear expression of the place where it originates.

    KARA NEWMAN - WINE ENTHUSIAST


    An agricole rhum from Oaxaca, the region better known for mezcal, this is an exciting proposition. The liquid is clear in the glass, with a pungent, funky scent and bold notes of banana and cinnamon on the palate, finishing fiery, though with a pleasing, fleeting grassy exhale. Labeled as aguardiente de caña—cane firewater—this unaged bottling is a bit punishing as is, but the prospect of a mellower barrel-aged version down the line is enticing.