Coffee & cane. Both have been growing in the Sierra Mazateca region of northern Oaxaca for centuries. Also home to Paranubes Oaxacan rum, this hidden gem of Mexican culture and history is the origin of Paranubes Coffee Liqueur, a unique recipe inspired by the old tradition of brewing coffee in clay pots with raw sugar and cinnamon. We hope you enjoy our take on this Mexican culinary staple.

It all starts in Rio Tuerto, Oaxaca, home of Paranubes Rum Master Distiller José Luís Carrera. His family has been making pure cane juice rum, locally called aguardiente de caña, for over 100 years, across three generations. Cane grown in ancestral fields that date back nearly 500 years is hand-harvested every morning and immediately pressed to be fermented and distilled into Paranubes rum. This rich, complex, un-aged rum forms the base for Paranubes coffee liqueur.

As the rum is being produced, locally-grown coffee is harvested and transported to Oaxaca city to be carefully roasted and then extracted into a cold-brew base to be blended with rum infused with traditional herbs and spices.

More information and cocktail recipes coming soon!