Ron de Guatemala can only be produced from raw material known as “virgin sugarcane honey.” As the name implies, the liquid has the consistency of honey and is considered “virgin” because the naturally occurring sugars haven´t been extracted from the cane stalks. It is sweet and proffers the natural aroma of sugarcane and hints of caramel.

The virgin sugarcane syrup is produced from the first press of ripened sugarcane. The juice from this first press is heated, clarified and filtered to remove solids that may remain suspended in the liquid. Lastly, the  filtered juice is evaporated to remove excess water and concentrate the sugars. This is one of the key steps that distinguish Ron de Guatemala from most other rums worldwide –those are most often produced from molasses, one of the byproducts of the sugar production process.

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