RHUM BOTRAN SOLERA 1893

Description

RHUM BOTRAN SOLERA 18 ans 1893 Rhum du Guatemala 70 cl is a Molasses Rum from Guatemala. Rum is an alcohol made from sugar cane. Sugar cane can be grown wherever the conditions are right: warmth, plenty of sunshine, rich, well-drained soil. So it's not surprising that sugar cane can be found in many parts of the world. Logically, it's not surprising that there are almost as many origins of rum as there are sugar cane-producing countries.
There are two categories of rum: agricultural rum, made from vésou (the juice of the sugar cane plant), and mill rum, a molasses rum (a by-product of sugar production). Rum is produced in several stages. Firstly, the sugar cane is crushed to produce a juice (vésou), then the vésou or molasses is fermented to produce a slightly alcoholic juice (between 5° and 10°). This juice is then distilled to obtain white rum. This white rum becomes amber rum when aged in wooden barrels for 1 to 2 years. An aged rum will have spent a minimum of 3 years in cask and a "hors d'âge" will have spent at least 5 years in cask.

This rum is from the Botran brand. Botran, based in Guatemala, has been making rum since 1939. Over the years, Botran has improved its expertise in selecting the best sugar cane species and the best terroirs. It takes great care in the way its rums are made, applying the solera method and changing the type of casks used (Bourbon casks, Port casks, Sherry casks and even Bourbon casks that have been burnt a second time). Botran makes traditional Hispanic rums that are smooth and complex, with notes of fruit and wood.

This rum is a traditional Hispanic rum. Generally speaking, this category includes rums from Brazil, Colombia, Costa Rica, the Caribbean, Guatemala, Grenada, Mexico, Nicaragua, Panama, Peru, Puerto Rico, the Dominican Republic and Venezuela, in which the word rum is Ron. These rums are generally aged using the Sherry method known as the Solera, and by ageing in casks that have already contained other alcohols or wines. In general, these are rums with a pronounced sweetness, allowing those new to the world of rum to find their first reference point with its gentle, roasted notes (Caramel, Cocoa, Coffee).

This RHUM BOTRAN SOLERA 18 ans 1893 Rhum du Guatemala 70 cl is made from molasses, also known as industrial rum or sugar mill rum. The distinction with an agricultural rum lies in the way in which the raw material, sugar from sugar cane, is used and in what form. Sugar cane molasses is the by-product of the cane sugar crystallisation process. Molasses is a very thick, sticky, dark brown substance. In fact, industrial or traditional rum bears this name because it comes from the industrial sugar production process. Liquefied sugar cane molasses (which still contains 50% of the sugar not extracted by centrifuging) is fermented for 48 to 72 hours and then distilled. This does not mean that molasses rums are sub-rums: there are some fabulous molasses rums, and it is very difficult to guess the source of the sugar (vésou or molasses) when tasting certain rums. The quality of rum cannot be summed up simply by the origin of the sugar used in fermentation; it also owes a great deal to the mastery of distillation and ageing. Hispanic and British rums are traditionally made in whole or in part from cane sugar molasses. Sugar cane honey, also known as sugar cane syrup, is the 3rd source of sugar used to produce rum, the first 2 being molasses and vesuvius. This honey comes from sugar cane, the cane juice is obtained by grinding, before being filtered and cooked in clarifiers. The result of this cooking is put into evaporators to continue the process of concentration to obtain a thick, liquid golden colour that resembles honey, from which it takes its name. If required, this cane honey can be extended with pure water and then fermented with yeasts specific to each distillery before being distilled.

This RHUM BOTRAN SOLERA 18 ans 1893 Rhum du Guatemala 70 cl is made from cane honey. Sugar cane honey, otherwise known as sugar cane syrup, is the third way of using sugar to make rum. The first two are molasses and vesou. This honey comes from sugar cane, from which the cane juice is extracted by grinding, before being filtered and cooked in clarifiers. The result of this cooking is placed in evaporators to continue the concentration process, with the aim of obtaining a thick, honey-like liquid gold colour, hence its name. As required, this cane honey is extended with pure water and then fermented with yeasts specific to each distillery before being distilled.

This rum is a solera rum. Some traditional rums sometimes age their rums using the solera method. These are rums with a Hispanic tradition. The solera method was invented and is still used in Andalusia to produce sherry, which is also known as sherry or jerez. A solera is an unbroken chain of blending older rums with the new year's rums. The casks are stored in several tiers. The solera refers to the barrels at the bottom being the oldest, from which the rum that will be bottled is drawn, with a maximum of 10 to 15% of the barrel, which is then refilled with younger rum from the level above, which will then be raised by the oldest, ensuring that the quality remains consistent. The desired result of this solera method is a sweet rum, with the molasses used giving notes of caramel and toast. It's not easy to work out how old a rum is that says 12 or 15 years old. This number of years represents the oldest rum, with the average age varying from brand to brand depending on the proportion of the oldest rum kept for education.

BOTRAN SOLERA RHUM 18 years 1893 Rum from Guatemala 70 cl comes from Guatemala. The history of rum in Guatemala began in the 20th century. The hot, humid tropical climate and light soils give Guatemala everything it needs to produce excellent sugar cane. The Solera ageing process gives these rums great personality.