Ron Colon Salvadoreno Coffee Infused 81 Proof Rum 70 cl 40,5%

On the high mountainside of El Salvador's Santa Ana volcano grow the bourbon-varietal coffee beans that give this rum its pronounced character.

Expert Description

Ron Colon Salvadoreno Coffee Infused 81 Proof is an El Salvador Rum infused with coffee, bottled at 40.5%.

The rum starts from Ron Colón's base of 70% six year old column-distilled rum from Licorera Cihuatán, blended with unaged and three year old pot still rum from the Jamaican distilleries Worthy Park, Hampden and Monymusk. The blend is cold-macerated for 48 hours with whole bourbon-varietal coffee beans from the Jags Head Coffee farms, located on the high mountainside of El Salvador's Santa Ana volcano. No chill filtering or additives beyond the coffee infusion itself are used, and the rum is bottled in the Netherlands.

The result is an aromatic, coffee-dominated rum, where fresh coffee meets raw cacao and overripe banana in a warm, sweet finish.

Tasting Notes

Nose

Freshly brewed black coffee, raw cacao and overripe banana.

Palate

Plum, clove spice and a thread of maple syrup sweetness.

Finish

Warm and rounded with lingering coffee.

Specifications

Name: Ron Colon Salvadoreno Coffee Infused 81 Proof
Distillery: Licorera Cihuatán
Region/Country: El Salvador and Jamaica
Type: El Salvador Rum
ABV: 40.5%
Size: 70 CL
EAN No.: 8710631320676
Non-chill Filtered: Yes
Serving Suggestion: Neat, over ice or in a coffee-based cocktail

Flavour Profile

Coffee-dominated · Aromatic · Sweet · Spiced · Full-bodied

Did You Know?

The coffee beans for this rum are grown on the Jags Head Coffee farms high up on the Santa Ana volcano, one of El Salvador's most active volcanoes.

See our full range of Ron Colón Salvadoreño

Frequently Asked Questions about Ron Colon Salvadoreno Coffee Infused 81 Proof

What is Ron Colon Salvadoreno Coffee Infused 81 Proof?

It's an El Salvador Rum infused with coffee from the Santa Ana volcano, bottled at 40.5%.

What does Ron Colon Salvadoreno Coffee Infused taste like?

It smells of freshly brewed black coffee and raw cacao, while the palate offers plum, clove and a hint of maple syrup sweetness.

How is the coffee added?

The rum is cold-macerated for 48 hours with whole coffee beans, with no additional additives or chill filtering.

Where does the coffee come from?

The beans are grown on the Jags Head Coffee farms on the high mountainside of El Salvador's Santa Ana volcano.

Where does the rum base come from?

It builds on Salvadoran column-distilled rum blended with Jamaican pot still rum from Worthy Park, Hampden and Monymusk.

How should Ron Colon Salvadoreno Coffee Infused be enjoyed?

It works well neat, over ice or as the base of a coffee-based cocktail.