In this episode, we sat down with co-founder Elisandro Gonzalez Molina to learn all about Dakabend Rum — an aguardiente de caña made in the Sierra Norte region of Oaxaca in Mexico. We discussed:The journey Elisandro and his cousin, Edgar Gonzalez Ramirez, took from building their own mezcal palenque and brand (Mezcal Tosba) over the last 20+ years to getting into rum productionThe culture of aguardiente de caña and sugarcane in his region of OaxacaDakabend's unique production process (which includes a continuous fermentation that never stops during harvest season)The wider category of Mexican rum (and what the future might look like)The history of sugarcane in OaxacaHow the presence of Mezcal Tosba and Dakabend has impacted his hometown, San Cristóbal LachirioagThe story behind the name DakabendEarly experiments in aging Dakabend and what their aging program might look like going forwardAnd much more!If you want to learn more about Dakabend and Elisandro, check out these links:The 2014 episode of NPR's Planet Money that featured the story of Mezcal Tosba Mezcal Review's article about their trip to San Cristóbal Lachirioag (which has some info on Dakabend in addition to Mezcal Tosba)The Dakabend website P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.