Guatemalan Rum

Guatemala has an ancient history as the home of the earliest Maya civilisation. Prior to Spanish colonisation, the Indigenous people of Guatemala created beverages from fermented honey, maguey, cactus and maize. After sugar crops were introduced by Christopher Columbus, Guatemala became a major sugar producing area. Sugar began to be added to the honey-based alcoholic drinks and eventually a rum industry sprung up. To be labeled Guatemalan Rum the spirit must be distilled from virgin sugar cane honey,  which is fresh sugar cane juice that is concentrated by boiling off the water. It is then fermented with yeast obtained from pineapple fruit and then aged for at least one year. In Guatemala the aging warehouses are typically more than 2300 metres above sea level. The largest distillery in Guatemala is Industrias Licoreras de Guatemala which owns many Guatemalan Rum brands including Ron Botran and Ron Zacapa. 

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