Ron Colón Salvadoreño Coffee Infused High Proof Rum

Product of: El Salvador

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This coffee-infused rum is made by cold infusing whole coffee beans in Ron Colón Salvadoreño 3-year-old rum for 48 hours.

We have a dedicated page on Ron Colón Salvadoreño so here we'll concentrate on the coffee used in the infusion. Bourbon coffee beans from the El Ciprés region, grown at 1700m next to El Salvador's famous Santa Ana volcano are processed using the natural method. These are medium roasted by Jag's Head Coffee in North Carolina, USA. Ths rum's producers say the medium roast "allows enough time for the coffee beans to release their rich cherry, chocolate, honey flavors, before the bitter notes begin to impart on the liquid, the maceration is finished."

Review and Tasting

Sampled on 21/04/2020

Appearance:

Clear, mid-deep golden amber.

Aroma:

Pungent heavily roasted coffee, toasted almonds, dark chocolate, woody spice and vanilla.

Taste:

Spirituous spice, lightly bitter roast coffee, bitter dark chocolate, roast nuts and stewed plum.

Aftertaste:

Dry, bitter coffee and nutty chocolate.

Overall:

Despite the high alc./vol., dry lightly bitter roasted coffee dominates the rum's underlying tropical fruit.