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Secha de la Silva, the tale of the jungle
Secha de la Silva, the tale of the jungle

A story that begins in the nature of Guatemala

Guatemala is one of the richest countries on the planet in terms of biodiversity: its 37 volcanoes, with their successive eruptions over the centuries, have created a rich and fertile land that has fostered a great variety of flora and fauna.

It is from here, and in particular from the volcanic jungles of the Lake Atitlàn area, that the ingredients of Secha de la Silva rum come - it is no coincidence that its name means 'the jungle crop': pure sugar cane, quality cacao and local coffee varieties. 

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Secha de la Silva, the tale of the jungle

Raw materials and production

Sugar cane grows at the foot of the Atitlán volcano, just outside the city of Mazatenago, on the warm and humid Pacific coast, so it enjoys a climate and rich volcanic soil perfect for its growth. After harvest, the cane is processed within 48 hours and distilled on site using a Montz column to create a very lively 'Spanish style' rum. After distillation, the rum is taken to Rio Hondo, in central Guatemala, where the climate is more suitable for maturation in barrels, which are toasted American oak: here the hot days and cold nights favour closer contact with the wood in the barrels, and develop a complex and deep rum.

Cacao and coffee, iconic fruits of this region, are then added to the rum.

Cacao has been used in Mayan ceremonies for thousands of years. For Secha de la Silva, organic cocoa beans from the rainforest-shaded Lachuà region are used, which are harvested by hand between March and June.

Guatemalan coffee has the reputation of being the best in Central America. Bourbon and Caturra varieties from the Huehue region are used. The beans are roasted before being infused in rum, thus releasing their natural sweetness.

The cocoa beans and coffee beans are combined in neutral alcohol for 2 to 3 days, then filtered in two stages to remove any particles. The resulting infusion, once added to the rum, is left for another 24 hours before bottling. To preserve the natural aromas of the three ingredients as much as possible, the rum is not cold filtered.

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Secha de la Silva, the tale of the jungle

La Maestra de Ron

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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 create 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 perfect cocoa to go with the rum.

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Provalo in un cocktail

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Cacao Negroni

Rediscover the famous Negroni, with notes of coffee and cocoa.

40ml Secha de la Silva
30 ml Bitter Aperitif
30 ml Red Vermouth
Three coffee beans (optional)

Add the ingredients to a glass filled with ice and stir gently to refresh. Add 3 coffee beans to release more flavour. Strain into a rocks glass filled with ice, garnish with orange peel.

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Secha de la Silva, the tale of the jungle