Sorry for the inconvenience.
Search again what you are looking for
Guatemalan Rum is distilled from fermented virgin sugar cane syrup–not from molasses. Because of the frequent earthquakes in Guatemala, barrels are stored upright, rather than on their side. Some Rums are aged using the sistema solera process, which leads to gradual blending of spirits of different ages.
Guatemala also requires that the fresh spirit is put into the barrel at no more than% ABV. The ageing warehouses are at very high altitudes, where temperatures are cooler and more consistent year-round, thus suitable for a slow ageing process.
Search again what you are looking for