Launched only in 2020 and quickly becoming the most innovative and awarded rum out there. On a mission to showcase different flavours, in- dustries and processes; blending various styles together to create new experiences. Ron Colon has been committed to bridging history – and continents – in one bottle.
The Ron Colón Salvadoreño rum used in RumRye is made from a special blend, creating a complex flavor profile. The blend includes a 6-year-old Salvadoran rum from Licorera Cihuatán distillery with aged and unaged pot-distilled rums from Worthy Park Estate, Monymusk and Hampden distilleries in Jamaica. By combining column-distilled and pot-distilled rums, the overall flavor offers contrasting characteristics that interact to create something quite unique.
The whiskey in RumRye is a 2017 American Straight 100% Rye Whiskey, a 4-year old straight whiskey produced from 100% rye to showcase the warm and rich spice of the grain. It’s aged in a charred new oak container, with #4 Char barrel a char level on the staves and #2 Char on the heads. The overall flavor is bold with distinctive honey like texture, fresh mint and floral notes.
Nose:
Tropical fruit with sticky banana, pineapple, fresh mint and warm honey and a hint of spice.
Palate:
Bold, with notes a candied fruit, orange blossom, rich, bright and distinctive spice of a classic rye balanced with the natural sweetness in the rum.
Finish:
The finish is dry, with notes of citrus and soft mint.
The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. 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 flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.
PROCESS
Ron Colón Salvadoreño Dark Aged Rum is cold macerated with whole coffee beans for 48 hours. To make the 81 proof we work with more coffee beans in our recipe to create a richer flavor.
TASTING NOTES
The coffee infusion brings notes of delicate toasted coffee beans and milk chocolate. The natural process of the beans showcases the fruit forward flavors in the beans and balances with the sticky pineapple and fresh banana notes.
Ron Colón Salvadoreño High Proof Rum is made from a special blend, creating a complex flavor palate. The blend includes a Salvadoran column distilled rum and aged and unaged pot-distilled rums from Jamaica. By combining column-distilled and pot-distilled rums, the overall flavor offers contrasting characteristics that interact to create something quite unique.
RECIPE
• 6-year-old column stilled Salvadoran rum produced by Licorera Cihuatán, a part of Ingenio La Cabaña of El Salvador, one of the largest and oldest sugar producers in the country established in 1920.
•Unaged pot stilled Jamaican rum produced by Worthy Park, Hampden and Monymusk distilleries.
• 3-year-old Jamaican pot stilled rum produced by Worthy Park estate.
PROCESS
The rum begins its life from local sugar cane that is gathered and then run through a 100-year-old sugar cane mill to be turned into molasses. From molasses it undergoes fermentation with proprietary yeasts for 36 hours before being distilled by a modern multi-column still. After distillation the rum is aged in white oak ex-bourbon barrels sitting alongside rums that The Licorera Cihuatán distillery has been producing since 2004.
TASTING NOTES
The palate brings notes of tropical fruit notes, but with a developing toasted warm spicy caramel flavor. Balanced with creamy milk chocolate, roasted almond and dried chewy apricot notes.
The coffee infused Ron Colón Salvadoreño is made with single estate beans grown on the side El Salvador’s famous Santa Ana volcano. Each step from growing, processing and roasting is done by Tomas and Andres Trigueros of Jags Head Coffee. 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 flavor. Our goal was to bring together the best Salvadoran Coffee and Rum.
PROCESS
Ron Colón Salvadoreño Coffee Infused Rum 111 Proof is cold macerated with whole coffee beans for 48 hours. This allows enough time for the coffee beans to release their rich cherry, chocolate, and honey flavors before the bitter notes begin to impart on the liquid.
TASTING NOTES
The coffee infusion brings notes of dark chocolate and dried sticky plums. A medium to dark roast gives the rum a rich, warming, nutty flavor with a tiny hint of bitterness. This is balanced from the notes of the aged rum of fresh banana and juicy pineapple.
50ml RCS rum
10ml sugar syrup
Walnut bitters
Orange zest & Cherry garnish
Rocks glass
50ml RCS coffee rum
Tonic water
Walnut bitters
Orange zest garnish
Highball glass
50ml RCS rum
Tonic water
Lemon & Mint garnish
Highball glass
50ml RCS rum
Top with Yuzu soda
Lemon zest
Highball glass
50ml rum
25ml lime
12.5ml sugar
Lime wheel garnish
Coupette
50ml RCS Coffee Rum
50ml cold brew
25ml Sugar syrup (Strega)
Coffee bean garnish
Nick Nora glass
25ml Campari
25ml Sweet vermouth
25ml RCS coffee rum
Orange zest garnish
Rocks glass
served with orange wedge, dip wedge in can sugar one one side and grinded coffee on the other side
RON COLÓN SALVADOREÑO
Sales@roncolonsalvadoreno.com
@roncolonsalvadoreno
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