The Crafting of Cihuatán Rum
We’re a craft distillery based in El Salvador and a division of one of this country’s most diversified sugar mills, with almost a century of mastering sugarcane. All of our rums are handcrafted in the Cihuatán Valley, El Salvador. This allows us to control the entire productive chain, starting from the sugarcane seed, distilling, aging, blending and bottling. Gabriela Ayala, our Master Blender, passionately watches over our barrels and is constantly inspired by our Mayan heritage to create charming and unique spirits.
We control the fermentation and distillation of sugar syrup and molasses. We distill using the column method. We currently have two aging warehouses.
Most of our barrels have been previously used in the aging of bourbon whiskey. Our private reserves also offer aged rums in new american white oak barrels.
Our distillery was founded in 2004, and it is the only distillery in El Salvador.
We sample our rum and analyze tannic content, acidity and esterification, in addition to sensory analysis as part of our quality control best practices.
El Salvador’s temperature variations contribute to produce a perfectly aged rum, with temperatures up to 36 °C during the day and 25 °C at night.