In 2016 I had the opportunity to explore and share with our readers two Puerto Angel products that used cane juice from the Oaxaca region of Mexico. Their latest two releases feature rums made from the sugar cane juice from Uruapan, Mexico.
The rum is distilled from fresh pressed sugar cane juice, and distilled using Alembic Copper pot stills. The rums are blended down to 40% ABV for bottling.
The label of the Blanco Rum States it is bottle 1533 of 7200 created by Master Distiller Lazara Cortes.
The frosted bottle holds a crystal clear liquid. The back label provides a good bit of information
The aroma of this rum is noticeably different that the oaxaca version. The rum delivers a swirl of fragrant vanilla, lemongrass, with a slight hint of dried citrus and floral cane.
With the aroma I was expecting this rum to be vanilla forward, instead I was pleasantly surprised for it to be much more herbaceous with the vanilla coming in the middle with a balance of pineapple and orange notes coming in at the end.
The rum has a slightly buttery mouth feel and the slightest trace of residue across the teeth and tongue. The flavor profile transitions smoothly and is not combative at all. As the rum begins to fade there is a citrus laden bitter twang before transitioning into a floral finish.
When my contacts with Puerto Angel reached out to me and asked me to try their new product, I was curious to see what the difference would be between the original Oaxaca version and this new uruapan expression.
While I liked the Oaxaca, I enjoyed the herbal/floral complexity and balance of the Uruapan. The light citrus notes lend it to do well in classic prohibition era cocktails. Beyond the obvious Daiquiri, consider using it in a Nacional, or El Presidente, to see the interesting flavors it delivers with the cocktails.