Guatemalan Rum is distilled from fermented virgin sugar cane syrup
–not from molasses
Because of the frequent earthquakes in Guatemala, barrels are stored upright
, rather than on their side. Some Rums are aged using the sistema solera process
, which leads to gradual blending of spirits of different ages.
Guatemala also requires that the fresh spirit is put into the barrel at no more than 60% ABV. The ageing warehouses are at very high altitudes
, where temperatures are cooler and more consistent year-round, thus suitable for a slooooow ageing process.
Guatemalan Rum is best savoured on its own, but it also works well in some cocktails
. If we could recommend only one Guatemalan Rum, it would be ...Nah, you'll just have to try them yourself.