Mushrum and the Sierra Mixe: Tso'ok Ron Serrano and Sol Tarasco Añejo Charanda Mexican rum reviews

Once again we're doing Mexican rum, and once again it's Oaxaca versus Michoacán (as it also was a good three years ago at • Unaged Mexican Rumpari... ). They're both cane juice based and pot distilled, yes... but beyond that, they're verrry different.
How different? Try "folded bagasse going into the fermentation vat" versus "infused with mushrooms for six months" different. Oh, and the mushroom one got a long dip in ex-bourbon at that. Stats:
Tso'ok Ron Serrano (Totontepec Villa de Morelos, Sierra Mixe, Oaxaca; master distiller Carlos Mendes Blas; wild fermented cane juice, double copper pot-distilled; Lot JO001, 600 bottles, bottled circa 2022; 49% ABV), 87/100
Sol Tarasco Añejo Charanda (Uruapan, Michoacán; distilled by the Pacheco family; open-fermented cane juice from 100% guarapo, double copper pot distilled and aged at least 3 years and 4 months in ex-bourbon, macerated with blue indigo and oyster mushrooms for 6 months; bottle 0482/3, LH01090822, bottled circa 2022; 46.5% ABV), 84🍄/100
The Tso'ok, however that name may be pronounced, is just terrific. The minerality is profound and it takes water well, and I think if I poured the two together it would fight my beloved Cañada ( • Rum Sample Grab Bag: C... ) to a standstill. Excellent, highly recommended.
And then there's the mushrum. I gotta be honest, I find its whiplash shift from syrupy bourbon decadence to a battle royale at the garden center a little brutal and the times I would reach for this over its Uruapan stablemate (see • My Shopping Bag 3: Yok... ) are few, but there's also something incredibly charming about it. Impossible to score and it really doesn't matter what I say in that regard: if you're the sort of person who needs mushrum in your life, you're already clicking away from this video and looking for who carries it. Also, expect to see some killer cocktails built around this stuff, and soon.
Question of the Video: What would you macerate a rum in?
Extra special thanks to my Different Spirits on Patreon ( / differentspirits ) -
Eric Amig
Kingsbury bushcraft
Rob D
Joe Devine
Steve Frazee
John Halliday
Jason Newquist
No Thanks
Matthew Ruiz
RumSquirrel
Dallas Shatel
Chris Sherman
Gordon W
Zach W

[@timothymuehlfeld6975]

I’m glad you like the Tso’ok. I think it is a great value.

[@differentspirits4157]

Darn right!!

A Hungarian distillery made some experiments with infusing truffle in fruit brandies. I tried two versions of the apricot, but as far as I can remember there was a quince, too. The first one was full on truffle, which was only spiced by some apricot brandy notes. In this version there was a small piece of mushroom in the bottle, too. The second one was a simple apricot brandy, really weakly influenced by the truffle. And there wasn't any mushroom in the bottle.

[@differentspirits4157]

I mean, the period of maceration is going to affect this, right? And with truffle I'm guessing it really doesn't take long... 😂

[@dls3087]

My bottle has a couple full mushrooms floating around. A cocktail with mole bitters was my plan for it. Love your channel. The clairins brought me in and Mexicans rums kept me subbed. I hope you keep finding different spirits bring more awareness to how many unique spirits exist outside of the big brand distributors. Cheers

[@differentspirits4157]

Many mushroomy thanks!!

[@orlybriceno]

Super interesting, I tried Paranubes and loved it, no where to be found where I live, where did you get these two? Gracias, salud!

[@differentspirits4157]

Thanks! I think I grabbed both of these at Moreno's in Little Village. An absolute must-visit if you're in Chicago, by the way!

[@orlybriceno]

@@differentspirits4157 oh that's great to know, I'll keep it in mind for the next time I go there

[@djon211]

Mushrum!!!!!!! 🔥🍄🔥

[@differentspirits4157]

🍄MUSHRUM🍄

[@davidrandall7708]

Sir I’m an expat American with a Rum distillery in Xcalak Mexico. I’m looking for someone to export my award winning Rum or a distributor in Mexico. Thank you in advance for any help you can give me !

[@differentspirits4157]

Hi! I'm not a rum importer myself, of course, I just review the stuff. There's a lot of cane juice based rum getting imported from Oaxaca and Michoacan, so if you're making something similar you could shoot some emails at those importers and pitch Quintana Roo. If it's a molasses-based style... I dunno, it might actually be easier to talk to someone bringing in rum from Belize. Really, I guess the place you would start is with the kind of rum you're making? Good luck, though!

[@ninetyZeven]

I've held off buying the mushroom one, seeing as even though it says anejo on there, I know it's a very young rum. But I have had the (non mushroom infused) Sol Terasco 10, 42%abv. (and if you want my review, my review is that it was OK. A little simple, a little basic. A little expensive. )

[@ninetyZeven]

your mushroom thing sounds much more interesting than the 10 was, Mark.

[@ninetyZeven]

Did I call you Mark.

[@differentspirits4157]

I wouldn't worry about it being too young, if anything I could have done with a bit less oak! (See, again, that Uruapan Anejo.) And yeah, I passed on the other Sol Tarascos. And no, I'm not a Mark. 😅

[@ninetyZeven]

It's a mushroom pechuga!

[@differentspirits4157]

Maceration, not mushrooms in the still!! 😂