Alambique Serrano El Estado Dorado Blend #10 Cask Oaxacan Rum 750 ml
Alambique Serrano El Estado Dorado Blend #10 Cask Oaxacan Rum 750 ml
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Alambique Serrano: "El Estado Dorado" Blend #10 (California Exclusive)
A collaboration born from the cloud forests of Oaxaca and the vibrant bar scene of Los Angeles, "El Estado Dorado" (The Golden State) is a masterclass in the art of the blend. This California-exclusive release was curated by Maxwell Reis (of Mírate and Daisy Margarita Bar) alongside Jason Paul Cox of Alambique Serrano. This is a single-origin Oaxacan rum produced by the third-generation Krassel brothers, who utilize both their grandfather’s patented "Krassel Still" and traditional copper pots.
This 907-bottle release is a "Single Origin" expression, meaning every drop of cane juice was harvested from the steep, high-altitude slopes of Santa Maria Tlalixtac. At 56.7% ABV, it is a bold, cask-strength journey through French oak, ex-bourbon, and red wine barrels.
The Blend Breakdown
29% Krassel Still: Aged 28 months in New French Oak, finished 10 months in Ex-Red Wine Cask.
28% Krassel Still: Aged 23 months in New French Oak, finished 10 months in Ex-Red Wine Cask.
27% Krassel Still: Aged 38 months in an Ex-Bourbon Cask.
16% Pot Still: Aged 22 months in New French Oak (Night on Earth cask).
Tasting Notes
- Appearance: Rich mahogany with amber highlights.
- Nose: A decadent mix of caramel-covered apples and baking spices. High notes of orange zest and cinnamon roll are grounded by a deep, musky funk and a hint of red fruit from the wine cask finish.
- Palate: Surprisingly approachable for its proof. The entry is silky and sweet, leading with maple syrup and vanilla pudding. The mid-palate explodes with ripe mango, papaya, and chai spices, showing off the tropical aging.
- Finish: Long and multifaceted. The "dark" orange citrus notes from the nose return, lingering alongside toasted oak tannins, black pepper, and a cooling hint of menthol.
Bartender’s Perspective:
While this rum is "crushable" enough to sip neat, Max Reis designed this blend to hold its own in complex cocktails. It pairs beautifully with citrus and almond (think a high-octane Mai Tai) or as a split-base in a stirred, spirit-forward Old Fashioned.
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What is the difference between Tequila & Mezcal?
Tequila is a type of mezcal, much like how scotch and bourbon are types of whiskey.
Tequila and mezcal are both types of agave-based spirits that are popular in Mexico, but there are some key differences between the two. Tequila is made exclusively from the blue agave plant, which is primarily grown in the area surrounding the city of Tequila, about 40 miles northwest of Guadalajara. Mezcal, on the other hand, can be made from any type of agave plant, and is often made using traditional, labor-intensive methods.
One of the most noticeable differences between tequila and mezcal is their flavor. Tequila is typically smooth and subtle, with hints of fruit and spices, while mezcal has a more complex, smoky flavor that comes from the roasting of the agave hearts before they are fermented and distilled.
Another difference between the two spirits is their production process. Tequila is typically made using modern industrial methods, while mezcal is often produced using traditional techniques that have been passed down for generations. This can give mezcal a more authentic, artisanal character.
In general, tequila is considered to be a more refined and sophisticated spirit, while mezcal is often viewed as a more rustic and traditional drink. Both are popular in Mexico and are enjoyed around the world, so the best way to decide which one you like is to try them both and see which one suits your tastes.
Where do you ship to?
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California Proposition 65 Warning
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.
For more information go to - www.P65Warnings.ca.gov/alcohol.