Casa Matriz Industrial Licoreras de Guatemala

Ron Botran – Guatemalan rum artistry. This rum is made not from molasses, but from fresh sugarcane juice – Virgin Cane Honey – just as it was 200 years ago. From their own sugarcane, grown on fertile volcanic soils in Retalhuleu. The juice is slowly heated, infused with a proprietary yeast culture made from pineapple peels, and fermented for 120 hours. Then distilled in copper stills. Afterward, the rum matures for years in casks that previously held whisky or sherry – up to 30 years. The result: a world-renowned rum with a unique richness of aroma. Neat or in a cocktail – a delight appreciated by bars around the globe.

Ron Botran –
Rum from the volcanic soils of Guatemala

Ron Botran is not made from molasses, but from freshly pressed sugarcane juice – so-called Virgin Cane Honey – from their own cultivation on the fertile volcanic soils of the Retalhuleu region in southwestern Guatemala. This method, which is hardly practiced in the Caribbean today, has remained alive here for over 200 years.

The juice is gently heated and inoculated with a proprietary yeast culture derived from pineapple peels. After 120 hours of fermentation, it is distilled in copper stills. What follows is patience: maturation in ex-whiskey and ex-sherry casks takes several years, depending on the bottling – up to three decades for the oldest expressions. The choice of casks noticeably shapes the style: warm dried fruit, a hint of vanilla, and subtle spice.

The result is rums with a depth that impresses neat – in a nosing glass as well as a base for classic cocktails. Those unfamiliar with Guatemalan rum will find Botran a compelling introduction; those who are familiar with it understand why it can be found in well-stocked bars worldwide.

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