Remote Production
Dakabend Rum is grown and distilled near the remote pueblo San Cristóbal Lachirioag at 3800 feet in Oaxaca’s rugged Sierra Norte. The hard-to-reach area is a winding 6-hour jeep ride on mostly dirt roads from Oaxaca City.
High Altitude Terroir
The sugar cane used in Dakabend has the highly aromatic intensity of flavor typical of plants (like agaves and grapes) grown on mountain slopes. It is often co-cropped with agave being grown for mezcal production, as well as other local crops such as corn, in order to keep the local soil environment rich and productive.
Freshly-Cut Sugarcane
Most rums are made from what’s left over when companies make sugar: molasses, black treacle, etc; many commoditized rums contain added sugar. DAKABEND is made directly from freshly-cut high-mountain sugar cane. It’s like the difference between freshly squeezed orange juice and the stuff made from concentrate.
Fresh Juice & Wild Yeast
The stalks are trimmed and hand pressed immediately after harvest. The fresh juice (which is delicious) is fermented in a mezcal tina with native wild yeasts which impart distinct fruity, vegetal, and herbal aromas that are uncommon in most rums.
Mezcal-Style Production
The fermented cane juice is then double-distilled in a small wood-fired copper potstills also used to distill mezcal. These still are much smaller than typical pot still used for artisanal rum.
Pioneers in Craft Distilling
The Dakabend distillery was founded by brothers Elisandro and Edgar Gonzales- Ramirez, who also produce Mezcal Tosba. They endowed this beautiful rum with the name Dabakend, which comes from the Zapotec phrase DA KA BEND or “The one who doesn’t listen.” A fitting name for a unorthodox product.
Remote Production
Dakabend Rum is grown and distilled near the remote pueblo San Cristóbal Lachirioag at 3800 feet in Oaxaca’s rugged Sierra Norte. The hard-to-reach area is a winding 6-hour jeep ride on mostly dirt roads from Oaxaca City.
High Altitude Terroir
The sugar cane used in Dakabend has the highly aromatic intensity of flavor typical of plants (like agaves and grapes) grown on mountain slopes. It is often co-cropped with agave being grown for mezcal production, as well as other local crops such as corn, in order to keep the local soil environment rich and productive.
Freshly-Cut Sugarcane
Most rums are made from what’s left over when companies make sugar: molasses, black treacle, etc; many commoditized rums contain added sugar. DAKABEND is made directly from freshly-cut high-mountain sugar cane. It’s like the difference between freshly squeezed orange juice and the stuff made from concentrate.
Fresh Juice & Wild Yeast
The stalks are trimmed and hand pressed immediately after harvest. The fresh juice (which is delicious) is fermented in a mezcal tina with native wild yeasts which impart distinct fruity, vegetal, and herbal aromas that are uncommon in most rums.
Mezcal-Style Production
The fermented cane juice is then double-distilled in a small wood-fired copper potstills also used to distill mezcal. These still are much smaller than typical pot still used for artisanal rum.
Pioneers in Craft Distilling
The Dakabend distillery was founded by brothers Elisandro and Edgar Gonzales- Ramirez, who also produce Mezcal Tosba. They endowed this beautiful rum with the name Dabakend, which comes from the Zapotec phrase DA KA BEND or “The one who doesn’t listen.” A fitting name for a unorthodox product.
Dakabend Oaxacan Pot Still Rum
This unique rhum agricole is distilled from fresh high-mountain cane juice using traditional hand methods at the Tosba artisanal mezcal distillery.
Harvested in local mountainside plantings near the remote pueblo San Cristóbal Lachirioag at 3800 feet in Oaxaca’s rugged Sierra Norte, the intensely-flavored sugarcanes are crushed immediately for hand-distillation in a wood-fired mezcal potstill. Rich flavors and aromas are beautifully purified and concentrated in this terrifically appealing small-batch rum. Pure, fresh, smooth, and very easy to drink.
Named "Best Rum" at the 2019 Cocktail Spirits event in Paris
Notes from Tasting Room
- Nose: Fresh sugar cane, Olive, Herb
- Taste: Amazingly smooth, Balanced sweetness, Oregano
- Appearance: Clear
High in the rugged Sierra Norte of northern Oaxaca state, near the tiny pueblo of San Cristóbal Lachiroag, brothers Edgar and Elisandro Gonzales, the maestros behind Mezcal Tosba, have created a beautiful rhum agricole from local high-mountain sugar cane, using traditional hand methods developed for mezcal.
Gonzales figured out on his own that taking 12 hours distilling the rum slowly was vastly better than the quick 6-8 hour runs common in Mexico – and the USA. He has to be there at the end of the runs because the guys running the still want to hurry up so they can go home. This rum is simply an extremely carefully produced spirit: they sometimes take the small crusher out to the field so they can get the juice as fresh as possible. You don’t know what unaged rum can be until you taste Dakabend.
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Without exception, our goods are sold in the State of California, and title passes at purchase to the buyer in California. No representation is made as to the legal rights of anyone to ship to or import into any state other than California. The buyer is solely responsible for shipment to states outside California. By placing an order, the buyer authorizes Rarestill to act on his/her behalf to engage a common carrier to deliver his/her order to buyer.
Please read the information below carefully, especially if your purchase is a gift.
ALCOHOLIC BEVERAGES MAY BE SOLD AND DELIVERED ONLY TO PERSONS WHO ARE AT LEAST 21 YEARS OLD. IN PLACING YOUR ORDER, YOU REPRESENT TO US THAT YOU ARE AT LEAST 21 YEARS OLD AND THAT THE PERSON TO WHOM YOU ARE DIRECTING DELIVERY IS ALSO AT LEAST 21 YEARS OLD.
When your goods are delivered, the person receiving delivery may be required to show identification proving that he or she is at least 21 years old.
All sales made on this website will be deemed to have taken place in Ukiah, CA, and sales taxes will be assessed based on that location.
Remote Production
Dakabend Rum is grown and distilled near the remote pueblo San Cristóbal Lachirioag at 3800 feet in Oaxaca’s rugged Sierra Norte. The hard-to-reach area is a winding 6-hour jeep ride on mostly dirt roads from Oaxaca City.
High Altitude Terroir
The sugar cane used in Dakabend has the highly aromatic intensity of flavor typical of plants (like agaves and grapes) grown on mountain slopes. It is often co-cropped with agave being grown for mezcal production, as well as other local crops such as corn, in order to keep the local soil environment rich and productive.
Freshly-Cut Sugarcane
Most rums are made from what’s left over when companies make sugar: molasses, black treacle, etc; many commoditized rums contain added sugar. DAKABEND is made directly from freshly-cut high-mountain sugar cane. It’s like the difference between freshly squeezed orange juice and the stuff made from concentrate.
Fresh Juice & Wild Yeast
The stalks are trimmed and hand pressed immediately after harvest. The fresh juice (which is delicious) is fermented in a mezcal tina with native wild yeasts which impart distinct fruity, vegetal, and herbal aromas that are uncommon in most rums.
Mezcal-Style Production
The fermented cane juice is then double-distilled in a small wood-fired copper potstills also used to distill mezcal. These still are much smaller than typical pot still used for artisanal rum.
Pioneers in Craft Distilling
The Dakabend distillery was founded by brothers Elisandro and Edgar Gonzales- Ramirez, who also produce Mezcal Tosba. They endowed this beautiful rum with the name Dabakend, which comes from the Zapotec phrase DA KA BEND or “The one who doesn’t listen.” A fitting name for a unorthodox product.
