Do volcanoes make the best rum?
I would be hard pressed to argue against it to be honest. As I sit 7,024 feet above sea level, looking up at the Pacaya summit a further 1,000ft I think about the volcano landscape across Central America and all the great distilleries that have aligned themselves to them.
I'm in Guatemala which is home to one of the most famous premium rums in the world, Ron Zecapa. I would have loved to have gone to the distillery but they don't do tours which is a shame as it would be a mecca to rum lovers.
But what most people don't know is that Zecapa has a little brother who goes by the name Botran! This rum seems local to Central America. It was founded in 1939, made by sugar cane honey and is aged through the Solera aging system.
The Botran range also boast a Protected Designation of Origin (PDO). This is owed to the unique volcanic environment in which the raw materials are grown, the Solera aging system and the altitude to which its aged at 7,000 feet high.
Having experienced what this altitude felt like earlier in the day it felt right to grab a glass of 12 year back in the city and give it a try.
Smell: A general sweet smell all round, picking up caramel, honey chocolate and vanilla. Despite the similar flavours coming through you still get a depth to it.
Appearance: Very light yellow-amber colour when you consider its a 12 but once you know its aged through the solera system it makes sense.
Taste: It's really light on the pallet with a smooth finish but to be honest it's a little too light with not a lot of strong flavour coming through nor kick I was hoping for.
Rating: 2/5... It just doesn't do enough.
As it's a smooth, light rum it would get lost in the classic fruity caribbean rum cocktails. Instead use it to make a floral rum Manhattan to focus the flavour.
Commentaires