This rum comes from the volcanic jungles of the Lake Atitlan area, in Guatemala: its name means precisely the jungle harvest.
From these fertile and rich lands comes the sugar cane, which is distilled within 48 hours of harvesting, then transported to Rio Hondo, in a cooler internal area, for aging in toasted American oak barrels. To this are added cocoa from the Lachuà region and coffee beans from the Huehue region.
Secha de la Silva's Maestra de Ron is Pamela Anderson, one of a growing number of women making their way in the industry. Although she has always been passionate about studying raw materials, production methods and the infinite aromas of rum, what prompted her to conceive Secha de la Silva was a research trip to the Caribbean islands.
Along the way, Pamela met many distillers and was inspired by their productions until a hurricane stranded her for a week in Barbados, giving her time to think more about the type of rum she wanted to create. Before arriving at the right blend, Anderson also experimented with many varieties and extraction methods for the cocoa that would really go well with the rum.
Distillates have different alcoholpercentages. So, we have defined a parameter allowing you to better understand and compare different prices. This parameter is calculated by dividing the bottle price by the alcohol content. The alcohol content (or strength) is the amount of pure alcohol (ethanol) contained in the distillate.
This parameter indicates the price of a single 4cl dosage of distillate. It is calculated by dividing the price of the bottle by its quantity (expressed in cl), then multiplying by the centilitres of the recommended single dose, as average in cocktail recipes.
