Rum of the day 15

INGENIO LA CABAÑA – Ingenio la Cabaña started planting sugar cane in the early 1900s and has gradually built the largest sugar mill in the country. In 2004 the doors opened to their distillery in the Cihuatán Valley. Fresh sugar cane is harvested and processed into sugar, leaving the distillery with a steady supply of local molasses and concentrated sugar cane syrup. A 36-hour fermentation in three tanks using different strains of yeast is used to create several rum profiles with a variety of aromas and flavors. At 8% abv, the wash is distilled in a four-column still, where heavy rum leaves the third column at 75% abv and light rum from the fourth column at 94.9% abv. Blends of different fermentations and distillates create an almost unlimited amount of rums, that are blended and proofed down to 65% abv before maturation in American white oak casks. Master distiller and blender Gabriela Ayala oversees every part of the production process, from seed to glass.

THE RUM – The production of Cane Island Single Estate El Salvador Rum starts in the sugar cane fields around El Paisnal. The sugar cane is harvested by hand and sent straight to Ingenio la Cabaña for processing. After crushing, pressing, and separating the sugar the molasses are mixed with fresh water from the highlands and the distillery’s own propagated yeast strain. Fermentation develops a wash with an alcohol level of around 8%. Our rum is a blend of heavy, flavorful rum from the first column, and pure, crisp distillate collected from the fourth column. After blending, barrels from the American Whisky industry are filled with fresh Aguardiente and allowed to mature for a minimum of 7 years in the tropical climate of El Salvador. Aromas of Walnuts, Vanilla, and caramel are dominant on the nose, with hints of Oak,
Nutmeg, and freshly brewed Coffee. The texture is rich and oily with flavors of Nougat, Milk Chocolate & Espresso, and spicy Vanilla, Marzipan, and treacle on the finish.

Tasting notes:
Copper brown colour. The elegant notes of Walnut, Almond, Vanilla & Marzipan, and hints of Orange blossom & Nutmeg linger on the palate. A Rum for every occasion. Enjoy it straight, on the rocks, or in your favourite cocktail.

COCKTAIL – Taking a cue from “The Dude”, we use our El Salvador rum in a classic recipe that just works.
Salvadoreño Blanco
30ml Cane Island Single Estate El Salvador Rum
30ml Coffee Liqueur (We like Tia Maria, because it’s based on rum)
30ml Milk (Choice of Dairy/Plant-based)
2-3 dashes Cacao Bitters
Pour the ingredients in a tumbler with ice. Give it a quick stir and enjoy. No garnish necessary!