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Tasting Notes
- Bouquet of coffee and toasted nutmeg
- Coffee and milk chocolate accompanied by tropical fruit
- Hints of caramelized bananas
- Vanilla and honey sweetness
Serving Recommendations
- Neat or on ice
- Great for tiki cocktails
- Adds complexity to shaken cocktails the contain mango, coconut cream, pineapple and passion fruit
- Bring some bitterness to stirred drinks that feature other rums, bourbons
After roasting, the beans are macerated in Ron Colón for 48 hours to gently release its cherry, chocolate, and honey notes.
Production Process
Rum Process
[ Salvadoriañ Sugarcane + Milled ]
Proprietary Yeasts
[ Molasses x 36 Hour Fermentation ]
Column Distilled
White Oak Ex-Burbon Barrels
Aged 6 Years
Salvadorian Rum*
* Produced by Licorera Cihuatàn Distillery
RUM Coffee
[ Salvadorian Rum + unaged pot distilled Jamaican Rum** + 3yr old Jamaican Pot stilled Rum *** ]
Blended
Dark Roasted Bourbon Coffee Beans
48 Hours Coffee Beans Cold Infused
Filtered
Graduated to 40.5% ABV
Ron Colon Coffee Infused Rum
** Worthy Park, Hampden and Monymusk
*** Worthy Park Estate
*** Worthy Park Estate