Botran
High in the cool highlands of Quetzaltenango, Botran in Guatemala lets mountain air slow the conversation between spirit and oak. Founded in 1940 by the Botran brothers, the house works with “virgin cane honey” from first-press sugarcane, runs long fermentations (up to 100–120 hours) and distils on continuous column stills with copper contact for clean lift and fine texture.
Ageing follows a dynamic take on Solera: parcels move through ex-bourbon, sherry and port casks, while altitude keeps temperatures low and oxidation gentle. The result leans into cocoa, dried fruit and toffee, with polished spice rather than heavy sweetness.
Sip it neat for its layered balance, or let it sharpen classics: it brings depth to a focused Daiquiri and a poised backbone to a Rum Old Fashioned—elegant, aromatic, unmistakably Guatemalan.Botran
High in the cool highlands of Quetzaltenango, Botran in Guatemala lets mountain air slow the conversation between spirit and oak. Founded in 1940 by the Botran brothers, the house works with “virgin cane honey” from first-press sugarcane, runs long fermentations (up to 100–120 hours) and distils on continuous column stills with copper contact for clean lift and fine texture.
Ageing follows a dynamic take on Solera: parcels move through ex-bourbon, sherry and port casks, while altitude keeps temperatures low and oxidation gentle. The result leans into cocoa, dried fruit and toffee, with polished spice rather than heavy sweetness.
Sip it neat for its layered balance, or let it sharpen classics: it brings depth to a focused Daiquiri and a poised backbone to a Rum Old Fashioned—elegant, aromatic, unmistakably Guatemalan.
