Mexican Rums: a little-known but promising tradition

When we talk about rum, the first names that come to mind are often those of the Caribbean: Cuba, Jamaica, Martinique or the Dominican Republic. However, Mexico, a country well known for its tequila and mezcal, also has an unknown but booming tradition of rum production. Between colonial heritage and modern know-how, Mexican rums are beginning to make a place for themselves on the international scene.

Mexico has ideal climatic conditions for sugar cane cultivation. With its fertile lands and tropical climate, especially in regions such as Veracruz, Chiapas or Yucatán, the country produces a high-quality cane. Introduced by the Spaniards in the 16th century, sugar cane quickly developed and gave rise to local productions of spirits, including rum.

Although Mexico is more known for its agave-based spirits, rum distillation has existed there for several centuries. During Spanish colonization, rum production was controlled and sometimes prohibited to promote imports from the Spanish West Indies. Despite these restrictions, some regions have maintained clandestine production, perpetuating artisanal methods that are still transmitted today.

• Veracruz: It is probably the epicenter of Mexican rum. Located on the coast of the Gulf of Mexico, Veracruz benefits from a hot and humid climate that favors the cultivation of sugar cane. Many distilleries produce Spanish-style rums, often aged in oak barrels.

• Chiapas: This mountainous region offers a unique terroir for sugar cane. Rum is often more artisanal and produced in small quantities.

• Yucatán: Known for its cultural richness and Mayan heritage, this region is beginning to emerge on the rum scene thanks to innovative distilleries that mix tradition and modernity.

Mexican rums come in several styles, influenced by local history and know-how:

• Industrial or traditional rum: Produced from molasses, it is often aged in barrels to develop rich and woody aromas.

• Agricultural rum: Rarer, this type of rum is made from fresh cane juice, offering more vegetable and fruity flavors.

The Mexican rum market is booming. More and more distilleries are looking to stand out by offering high-end products, with particular attention to aging and finishing in special barrels. With the rise of tourism and the growing demand for authentic spirits, Mexican rum could well become a reference in the coming years.

We offer at Alegrias a cellar of spirits that we feed when we return from each of our trips to Mexico.

• Mocambo Rum: This Veracruz brand is renowned for its aged rums, including a 20-year-old European oak barrel, which seduces amateurs with its aromatic complexity.

• Villa Rica Rum: this one embodies the quintessence of the cane aged in oak barrels. Impossible not to fall under the spell of this 23-year-old Mexican rum, of perfect complexity with its aromas of coffee, vanilla, cocoa...

• Prohibido Rum: Inspired by an old recipe, this rum is aged according to the solera method, giving it a remarkable roundness and richness in the mouth. We offer it at the restaurant a varied range ranging from white Prohibido rum to aged rums of 12, 15 or 22 years.

At Alegrías, you can taste them alone or in our "Pasíon" cocktail which combines passion fruit, ginger and white rum.

See you at our Alegrias restaurant at 67 avenue Parmentier, 75011 Paris.

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