A yeast strain derived from pineapple (Saccharomyces cerevisae) is used to create Ron de Guatemala. Using strict quality controls and careful oversight by the lab at the distillery, the starter yeast is reproduced until it proofs and is ready to begin the fermentation process.

Fermentation takes between 100 and 120 hours –until the entire array of aromas and flavors are fully developed. Our specialists  rigorously monitor temperature, pH and other biochemical variables throughout the  entire process.

Ron de Guatemala is distilled continuously using copper-sectioned columns. The rum profile begins to develop character during the distillation, as a result of using distinct processes  for each of the products.