Guatemalan rums have the particularity of being aged at high altitude in the mountains.
Generally distilled from molasses or cane honey (cane syrup), these rums are aged by the solera method.
Guatemalan molasses rum: column distillation, 2-3 years old, aged in American ex-Bourbon oak barrel.
Origins
Famous for its Mayan civilization, Guatemala is a Central American country, bordered by the Pacific Ocean on one side and by the Caribbean sea on the other side, then by Mexico and Belize on the North, and by Honduras and El Salvador on the South.
Mountainous country with a tropical climate very favorable to the cultivation of sugar cane. Agriculture represents a quarter of the GDP with coffee, sugar and banana production, and employs 50% of the active population.
Tasting Note
APPEARANCE - Clear gold color with a slightly coppery disk.
IN THE NOSE - A fine note of camphor that first gives way to exotic fruits and sweet spices. The bouquet is quite intense on alcohol with notes of caramels and lily flower. The tobacco and the wood blend into a final cherry and blackcurrant core note.
ON THE MOUTH - Particularly fruity and greedy with coconut, vanilla and honey, the mouth evokes the appearance of whisky on a woody note, like a bourbon. Long and very pleasant finish with sweetness and vanilla.
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