Paraguayan rum, tradition and unique production methods
Paraguayan rum is a little-known gem outside South America, but it is gaining international recognition for its quality, tradition and unique production methods.
Characteristics:
It is made mainly from pure sugarcane honey, cut and harvested by hand by local farmers using traditional techniques handed down from generation to generation.
The distillation process uses pure water from the Guarani Aquifer, one of the largest freshwater reserves in the world, which contributes to the purity and quality of the final product.
Fermentation and distillation are carried out in an artisanal manner, often in copper stills.
Double aging process: first in barrels of native wood called Incienso Marrón, which contributes smoky aromas, tannins and an intense amber color; and then in French oak barrels for its final maturation, which gives it smoothness and complexity.
It contains no additives or colorants, which guarantees a 100% natural product.
