El Amparo Ron Equatorial (60%)

El Amparo Ron Equatorial is an Ecuadorian rum produced in Jipijapa, Manabí, near the Pacific Ocean. Carlos Baque Zorrilla, third generation, uses Cubana Negra sugar cane, cultivated and harvested traditionally. The cane is cut by machete at 18 months of age from September to January. Indigenous yeasts in 1000 to 3000 litre vats begin fermentation naturally, lasting 5 to 7 days depending on sugar concentration. It is distilled in a 500 litre copper still and comes out at about 60%.