Alambique Serrano Blend #3 Matadiablo Rum

Matadiablo — "kill-devil" — was what rum was called in the 1600s, and it's the name the Krassel brothers gave Alambique Serrano's third blend. The family has distilled sugarcane spirit on the steep hillsides of Santa María Tlalixtac in Oaxaca's Cañada region for three generations, since German immigrant Max Krassel started with a handmade still on a coffee farm in the 1930s; today Rommel, Axel, and William Krassel run the operation. Everything begins with organic Java-varietal cane grown between 2,500 and 3,800 feet, hand-harvested and pressed in mobile mills carried by mule, fermented with wild yeast in pine and steel vats, then distilled on the family's custom-built column and copper pot stills. Blend #3 marries rums from multiple casks — the Krassels age across environments from dry mountain bodegas to humid cellars by the river, in ex-bourbon, French oak, mezcal, and acacia wood — and bottles the result at a formidable 63.4% ABV with no additives. Memphis Rum Club called it another excellent Oaxacan rum from the project. Expect ripe tropical fruit and fresh cane on the nose with cinnamon, orange peel, and a savory, earthy undertone, opening into a dense, oily palate of stone fruit, cocoa, black pepper, and dry oak spice, finishing long and warm with menthol lift. A few drops of water open it wide. From a distillery The Auditor says can rival the heavy hitters — and this is one of its boldest statements.

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