On the nose notes of rich warming coffee and toasted nutmeg spice. Fresh vanilla and honey bringing a sweeter note.
The coffee infusion brings notes of delicate toasted coffee beans and milk chocolate. The natural process of the beans showcases the fruit forward flavours in the beans and balances with the sticky pineapple and fresh banana notes in the rum.
Ron Colon's story started in 2018 when two spirit industry colleagues did a 22-day, 16-country barhop through Latin America. It was during this trip tht the two were captivated by El Salvador ("Sivar" in slang).
El Salvador is the smallest country in Central America. It has a complex political history which included a violent civil war from 1980-1992. What most aren't aware of are the magnificent volcanoes, world-class surf spots and amazing produce - including some of the worlds finest cane sugar and coffee.
Back in Europe, the original two put together a team to help bring their love of El Salvador to the world. Thus the RCS team was born.
The Name, Ron Colon:
In the early 16th century the Spanish Conquistador Pedro de Alvarado named the newly discovered pro- vince of El Salvador (which translates directly to “The Savior”) after Jesus Christ.
In 1892, the government of President Carlos Ezeta decided that the Salvadoran peso be called “Colón”; in homage to Christopher Columbus. The Colón stay- ed the currency of El Salvador until 2001, when it was replaced by the U.S. Dollar.
We pay homage to the old “Colónes” banknotes and currency in our bottle labels and the unique coin that is placed in the cap of each bottle.
The coffee infused Ron Colón Salvadoreño is made using bourbon coffee beans from the El Ciprés region, grown at 1700m next to El Salvador’s famous Santa Ana volcano.
Bourbon coffee beans have a beautiful buttery sweetness. The beans are dried using the natural process; consistently turned by hand to ensure they dry equally over a period of four weeks. This slow process allows for the bean to interact with the natural sugars from the cherry (the fruit around the bean) over a long period of time, giving the final bean a more fruit-forward flavour. The natural process brings more intricate and funky fermented flavours, perfect for pairing with rum.
Once dry, the cherries are discarded, and the remaining beans are shipped to Jags Head Coffee Roastery in North Carolina. The head roaster, Andres, uses a medium roast for the beans, giving a rich chocolate flavour with cherry notes and some remaining bitterness. The beans are then taken off to be cold macerated in Ron Colón Salvadoreño Dark Aged Rum for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavours into the rum. The liquid is non-chill filtered to retain the coffee oils.