Puerto Angel Rum Blanco is produced in a distillery located in the Oaxaca mountain region of Mexico. To make the product, they distill the juice of locally grown sugar cane with wild yeast in a copper pot still. Hand made in small batches they age the blanco for six months in used American oak bourbon barrels. Due to their production methods they are one of the few rums that has earned the USDA Organic Certification.
The rum is packed in a tall frosted wine bottle. The plastic cork is secured to the bottle with a wooden cap. A security strip wraps the top and anchors it to the neck of the bottle. The screen printed portion of the front label shares the basic product detail. The yellow sticker at the base has the signature of the master distiller, that the cane used for the rum was harvested in 2011, and that the barrel number was 15-03.
The liquid in the glass has a slight yellow tint and creates a thick band with fast moving legs when it is agitated.
When I poured the rum in the glass I picked up a swirl of cane and mineral notes. As the aroma settled I discovered notes of fresh hay, dried apricots, black pepper and capped off with a hint of dill.
On the palate the bite of the alcohol is balanced by the flavors of sweet sugar cane grass, a pop of tangy citrus, grounded by a lightly bitter limestone mineral foundation.
The longer I sipped it hints of oak weave in and out of the other flavors consistently settling with the mineral notes in a bittersweet finish.
I really enjoyed the dynamics of this product. The oak notes popped in and out sharing different aspects of the woods flavor. The mineral foundation counter balanced by the grass notes created levels of flavor that made this an enjoyable sipper.
Not a recommendation I usually make with a six month old rum. The citrus note provides an interesting twist that is fun to play with in cocktails that use white rum as its primary ingredient.