Ron Libertad
From the highlands of Chiapas, Ron Libertad in Mexico captures sugarcane at its most vivid—fresh, grassy and bright. Built as a community-driven project, it works with 100% sugarcane juice from mountain plots (including traditional cane varieties) and distils on a column still, aiming for a clean, aromatic cut with a mineral edge and gentle fermentation funk.
Depending on the expression, the spirit is allowed time in oak—sometimes with a solera-inspired approach—so vanilla, light caramel and soft spice round out the cane-juice freshness. The style stays dry and structured rather than syrupy, putting terroir and craft first.
Neat, it’s precise and modern; in cocktails it excels in clarity: a classic Daiquiri gains definition, and a long drink picks up herbal sugarcane depth without losing lift.Ron Libertad
From the highlands of Chiapas, Ron Libertad in Mexico captures sugarcane at its most vivid—fresh, grassy and bright. Built as a community-driven project, it works with 100% sugarcane juice from mountain plots (including traditional cane varieties) and distils on a column still, aiming for a clean, aromatic cut with a mineral edge and gentle fermentation funk.
Depending on the expression, the spirit is allowed time in oak—sometimes with a solera-inspired approach—so vanilla, light caramel and soft spice round out the cane-juice freshness. The style stays dry and structured rather than syrupy, putting terroir and craft first.
Neat, it’s precise and modern; in cocktails it excels in clarity: a classic Daiquiri gains definition, and a long drink picks up herbal sugarcane depth without losing lift.
