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Guatemalan Rum

Guatemalan Rum

Guatemalan rum is classed as some of the greatest in the world, with one of the best known being Ron Zacapa.

History of Guatemalan Rum

The production of modern Guatemalan rum began back in 1948 when there were many distilleries throughout Guatemala, all of which were making rum for their local market. Over the years, however, many of these distilleries closed down as they were unable to bring their rums to the national market due to lack of transportation, regional issues and even language. Those that didn’t close came together to start producing rums. The coming together of these smaller distilleries has resulted in the modern Guatemalan spirit market.

So what makes Guatemalan rum so good?

It is thought that one of the reasons is because they are able to produce a large quantity of high quality sugar cane on the vast fertile coastal plains that lay west of the volcanic mountain range which joins North and South America. The sugar cane grown in Guatemala is used to create sugar cane honey, a dark sweet syrup, which is one of the ingredients used to create rums in Guatemala. Without this ingredient it cannot be labelled as a Guatemalan rum.

Besides from making sure that sugar cane honey is used in their rum production, distillers must also ensure that their rum is aged in oak barrels for at least a year as well as making sure that the fresh spirit put into barrels has an ABV no more than 60%. 

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