Our Chihuahuan Desert Rum is distilled from molasses made from Texas and Louisiana sugar cane. The molasses arrives by rail in Marfa, predominantly for the use of cattle ranchers in Far West Texas. We open-top ferment the molasses in 1400L pine vats for a period of 1-2 weeks, depending on seasonal temperatures. The fermented molasses is then twice distilled in our 1960s-era German copper pot still. We run the distilled rum through a 5-micron filter and then proof down the distillate with Marfa water.
Nose: vanilla cream, orange peel, fresh raspberries, river rocks, asphalt, bell pepper, ripe banana, pineapple
Palate: graham cracker, vanilla, fresh cream, raspberries, gravel, earth, lemon zest
Will Hoekenga, American Rum Report/RumCast