Dakabend Pot Still Rum

Dakabend Pot Still Rum is produced near the village of San Cristóbal Lachiroag in the Sierra Norte mountains of northern Oaxaca — made from sugarcane and piloncillo (raw brown sugar bricks) sourced from mountainside plantings. Created by Edgar and Elisandro Gonzales (the cousins behind Tosba Mezcal) to provide an outlet for local distillers of rum and aguardiente, including Edgar’s father, to release their Sierra Norte take on sugarcane spirit.

Sierra Norte’s tropical environment is well-suited to coffee and cane rather than agave, with limited mezcal distillation in the area’s history. Dakabend captures this distinctly regional rum tradition — piloncillo-based rather than industrial molasses-based, pot-still distilled rather than column-still industrial. The result is a more characterful, unfiltered rum tied to a specific Mexican mountain community rather than the standard mass-market rum profile.

Specs

• Producers: Edgar & Elisandro Gonzales (also of Tosba Mezcal)
• Location: San Cristóbal Lachiroag, Sierra Norte, northern Oaxaca
• Style: Mexican Pot Still Rum — sugarcane + piloncillo
• Size: 750ml

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