Ron Colon Salvadoreno Coffee Infused High Proof Rum

The rum is a blend of 70% 6-year-old column-still Salvadorean rum, 15% unaged Jamaican pot-still rum, and 15% 3-year-old Jamaican rum. It's made with local sugar cane and aged in white oak ex-bourbon barrels. The Coffee Infused expression takes the Aged Rum and macerates it with whole coffee beans from the El Ciprés region, where they are grown in volcanic soil at an altitude of 1700m. The maceration takes 48 hours, which allows the rich flavor to transfer to the liquid. This process is cut off just before bitter notes would start forming.

Tasting Notes

Nose: There are toasted almonds on the nose, which are balanced by a fruity sweetness with dark fruit notes and vanilla.

Palate: Dark chocolate makes an entry on the palate along with dried plums. It's rich, nutty, and warming, with a hint of bitterness that is balanced by banana and tropical notes.

Finish: Dry, bitter coffee and nutty chocolate.

Distillery Information

Established in 2004, Licorera Cihuatán is the first and only Rum distillery in El Salvador. The distillery is a division of a sugar mill, that has been in production for over 100 years. Cihuatán’s great strength is that master distiller and blender Gabriela Ayla is able to oversee the entire Rum distilling process, from sugarcane seed selection to bottling. With a patient parent company the distillery has enjoyed the luxury of time to focus on aged rums, to be enjoyed neat or mixed in your favorite cocktail.

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