El Amparo: pure single rum from Ecuador

El Amparo is a pure single rum from Ecuador, produced in the area of Jipijapa, Manabi.

Here, the only tool used to cut the sugarcane is a machete, and the cut is made by leaving about 15 cm below the bud of the cane, so that when the cane juice is ground, it does not become too acidic. The fermentation time of the cane juice depends on the sugar content of the cane itself, and varies between 5 and 7 days. A copper still with a capacity of 500 litres is used for distillation. An interesting detail to note is that the apex of the column has a funnel-shaped part: a feature dating back to very ancient times, which served to create a special opposition to the vapours, and which helps in the concentration of the aromas. The person who created the name of El Amparo is Gonzalo Almanzor Zorrilla Toala, maternal grandfather of the current owner, Carlos Baque Zorrilla, i.e. the third generation to carry on the tradition of this product. The name comes from the land of the same name that he owned, and on which he began to sow sugar cane.