Ron Colón is a blend of Salvadorian rum and two Jamaican rums. The local rum is made at Licorera Cihuatán, a part of Ingenio La Cabaña of El Salvador, one of the largest and oldest sugar producers in the country. Sugar cane is harvested from the neighbouring region and processed at the 100-year-old mill. The molasses undergoes fermentation with proprietary yeasts for 36 hours, before being distilled by Master Distiller and Blender, Gabriela Ayala, in a modern, multi-column still. After distillation, the rum is aged on site in white oak, ex-Bourbon barrels for six years.This aged Salvadorian rum is then blended with 15% unaged pot still Jamaican rum from the funky trio of Worthy Park, Hampden and Monymusk, as well as 15% three-year-old Worthy Park rum.
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Ron Colón is a blend of Salvadorian rum and two Jamaican rums. The local rum is made at Licorera Cihuatán, a part of Ingenio La Cabaña of El Salvador, one of the largest and oldest sugar producers in the country. Sugar cane is harvested from the neighbouring region and processed at the 100-year-old mill. The molasses undergoes fermentation with proprietary yeasts for 36 hours, before being distilled by Master Distiller and Blender, Gabriela Ayala, in a modern, multi-column still. After distillation, the rum is aged on site in white oak, ex-Bourbon barrels for six years.This aged Salvadorian rum is then blended with 15% unaged pot still Jamaican rum from the funky trio of Worthy Park, Hampden and Monymusk, as well as 15% three-year-old Worthy Park rum.
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