This rum is created to honour Kinich Ahau, the Mayan god of the sun, who symbolised life, light and rebirth.
The name 'Cinabrio' is inspired by the red colour extracted from the mineral cinnabar by the ancient Maya, a colour that represented sunlight, energy and spiritual power.
ABOUT THIS RUM
Age: 12 years
Ageing: in ex-Bourbon American oak barrels
Notes: Plums, carambola, caramelised orange peel, pistachios, toasted oak
Flavour: Oily, full-bodied, warm, with a long nutty finish
"Every time someone enjoys a glass of Cihuatán Rum, they are discovering the history of our region. Our country is colourful, optimistic and unique, vibrant and rich in heritage. This is what motivated us to create a rum that reflects all this. "We make Cihuatán rum with passion and care, with a great sense of responsibility towards our multifaceted land" - Juan Alfredo Pacas, Vice President and co-founder.
Alfredo Pacas, a descendant of a noble family of the Grand Duchy of the Netherlands who moved to El Salvador in the 18th century, produced the first rum in El Salvador. Not just any rum, but one that is winning prizes in international competitions and making Guatemala's famous producers work hard to meet the standard.
"Cihuatán is named after the valley of the same name in which the ancient city of Cihuatán stands. This city was built and inhabited from 900 AD, after the collapse of the ancient Mayan civilisation.
Rum style
"Cihuatán rum has a rich, complex flavour with sweet and spicy tones. The aroma is dominated by vanilla, caramel and tropical fruit notes. The taste is smooth, with a long finish that reveals notes of oak and spice. "Cihuatán rum is an excellent choice for both gourmets and those looking for a high quality rum for everyday enjoyment.
Prestigious ageing methods
"Cihuatán rum is aged in American oak barrels, the same type of barrels used to hold bourbon. This ageing process gives the rum unique characteristics such as vanilla and caramel aromas. Some Cihuatán rums are also aged in Spanish sherry casks, which add notes of dried fruit and nuts. "The Solera ageing method used for Cihuatán helps to maintain its impeccable taste. This method means that young rums are blended with older rums to create a more complex flavour.
Ageing and consumption period
"Cihuatán rums are aged between 8 and 25 years. Younger rums have a fresh, fruity flavour, while older rums have a rich, complex character. "Cihuatán rum can be drunk neat, on the rocks or in cocktails. It goes well with desserts such as chocolate or fruit cakes.
