Hailing from the island of Guatemala, Botran Rum has been around for over 60 years.
Originally a name recognized for sugar cane production, the Botran family rum legacy began in Quetzaltenango a city located high in the mountainous region of Guatemala. This high-altitude created just the right conditions for the slow aging of rum, with cooler temperatures restricting evaporation. This meant that, as the rums aged, their flavors could become more complex, and unique. This method of making “high rum” is still considered an art, and the process has been conserved and enriched over the years.
Deep amber in color, this rum is distilled from fermented sugar cane, and a is a blend of – aged rums, from 5 to 14 years, procured from a variety of barrels.
Flavors of tropical fruits dominate, with flavors of caramelized banana, pineapple, and toasted hazelnut on the palate. Complex, and perfectly acceptable over ice or neat, the body exhibits a slightly smokey, oaky flavor, leading to a slightly sweet, dry finish.
If you’re a scotch drinker or appreciate a good cognac after dinner, this is the rum for you. An affordable gift item at under $24 a bottle.
Here’s the cocktail we made with Botran Reserva rum.
Peach Rum Julep
- 1 oz. Botran Reserva Rum
- 1 oz. peach purée
- ½ oz. simple syrup
- 2 dashes of orange bitters
- 1 dash of aromatic bitters
- Garnish: mint sprigs, peach slices
Add all the ingredients except bitters to a mixing glass, and then shake with ice for ten seconds. Strain into a double rocks glass over crushed ice. Drizzle aromatic and orange bitters over icy mound.
Optional: garnish with a fresh sprig of mint and peach slices.
Emperor of Guatemala
- 1½ oz. Botran Reserva
- 4 small slices of ginger, peeled and crushed
- 2 handfuls of fresh pineapple, chopped
- ½ oz. freshly squeezed lemon juice
- ½ oz. agave nectar
- 6 grates of stick cinnamon
- 3 dashes of aromatic bitters
- Garnish: pineapple slice
Add all ingredients except bitters in shaker, muddle, and shake thoroughly. Transfer to highball glass, dash with bitters, and top with crushed ice and pineapple slice.
Read our review of Botran Solera 1893 Rum.