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.
The beans used are bourbon coffee beans from the El Ciprés region, growing at 1700m next to the famous Santa Ana volcano. Bourbon coffee beans were chosen as they have a buttery sweetness that pairs perfectly with rum. The beans are naturally processed; this is a slow process where the beans are consistently turned by hand to ensure they dry equally. This deliberate method allows for the bean to interact with the natural sugars from the coffee cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavour. It can also bring out a funky, fermented character, perfect for pairing with the Jamaican portion of the rum blend. Roasted by Jag’s Head Coffee in North Carolina to a medium roast.
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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.
The beans used are bourbon coffee beans from the El Ciprés region, growing at 1700m next to the famous Santa Ana volcano. Bourbon coffee beans were chosen as they have a buttery sweetness that pairs perfectly with rum. The beans are naturally processed; this is a slow process where the beans are consistently turned by hand to ensure they dry equally. This deliberate method allows for the bean to interact with the natural sugars from the coffee cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavour. It can also bring out a funky, fermented character, perfect for pairing with the Jamaican portion of the rum blend. Roasted by Jag’s Head Coffee in North Carolina to a medium roast.
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