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Ron Prohibido
The forbidden rum from Mexico If a spirit claims to be forbidden, then it will likely draw plenty of attention. Especially when it comes from a country that is more famous for its mezcal and tequila than for its rum. The Mexican Ron Prohibido is a sophisticated insider tip that defied the prohibition of the Spanish king and recently reconquered the European continent. TEXT & PHOTOS: SIERRA MADRE
Ron Prohibido can be translated as ‘the forbidden rum’. The name is perfectly fitting in two respects for the distillate from Mexico. The first ban issued by the Spanish King Phillip V in the early 18th century affected this import and the second affected the rum production in Mexico at the time. Spanish ships were constantly bringing goods to the territory formally known as New Spain. Sweet wine, among other things, also came to the colony this way. Once empty, the wine barrels were refilled with ‘Chinguirito’ sugar cane liquor – the Mexican rum – and after a short stopover in Havana, they started their long journey back to Europe. On the return trip 30 | Issue 45 | December 2016
to Spain, the rum absorbed the taste and scent of the wine from the barrels that carried it to the New World. The special aroma enjoyed booming popularity among Spaniards, much to the dismay of the local beverage manufacturers. They feared a loss of sales, which is why the Spanish king banned overseas production. For nearly a century, the very production of spirits was subject to prosecution. But the Mexicans opposed the ban and continued to dedicate themselves illegally to the ‘Chinguirito’ or the ‘Habanero’ – as the rum was affectionately known and due to the ports it visited en route – and shipped
their popular product to the European market, particularly to Spain. From prohibition to a range of aromas Fortunately, the Mexicans braved their prohibition and allowed the recipe to survive the centuries. Today, the dark rum enjoys a cult following thanks to its adventurous history and vintage flair, which characterises Mexico’s reputation far beyond its borders. The rum is still produced the same as before by the distiller Ron Prohibido, S.A. de C.V., which is located in central Mexico. The first step is the extraction process, in which the sugar cane is harvested, cut and pressed in mills several times over to obtain the juice. Afterwards, a small amount of water is added to the juice and it is filtered and refined. Once yeast is added, the liquid begins to ferment. The sugar cane wine resulting from the fermentation – also called ‘mosto’ – is distilled in