Krassel family

The Krassel family has made rum for three generations in Santa Maria Tlalixtac, in Oaxaca’s Cañada region. Max Krassel began distilling aguardiente there after arriving in Mexico in 1917, then designed the continuous still that later generations continued to refine. Before roads reached the community, the family moved rum by mule and, during the 1970s, by small plane to regional towns.

For Alambique Serrano, cane is cut on steep hillsides, carried to a mobile mill and crushed the same day before the juice ferments with ambient yeast in steel or pine vessels. The distillery works with both the Krassel continuous still and copper pot alembics, then matures rum in dry and humid locations.