GUATEMALA
Far from the easy tropics cliché, Guatemala’s rum identity is built between volcanic coastal plains and cooler highlands. The protected indication “Ron de Guatemala” ties production to the southern sugarcane zone, where heavy vertisol soils and a pronounced dry/wet season shape raw material and fermentation choices. Many producers favour slow ferments and careful distillation before maturation in ex‑bourbon, sherry or PX casks; high-altitude ageing sites—sometimes dubbed the “house above the clouds”—temper evaporation and extend oxidative development. Solera practice and disciplined blending turn geography into method, and method into style.GUATEMALA
Far from the easy tropics cliché, Guatemala’s rum identity is built between volcanic coastal plains and cooler highlands. The protected indication “Ron de Guatemala” ties production to the southern sugarcane zone, where heavy vertisol soils and a pronounced dry/wet season shape raw material and fermentation choices. Many producers favour slow ferments and careful distillation before maturation in ex‑bourbon, sherry or PX casks; high-altitude ageing sites—sometimes dubbed the “house above the clouds”—temper evaporation and extend oxidative development. Solera practice and disciplined blending turn geography into method, and method into style.
