In the past, when consumers thought of rum, popular name brands like Bacardi were at the top of the list. More recently, however, a group of newer highly specialized rum producers have gained in popularity and interest amongst rum aficionados. As discussed in prior posts, alcohol consumption must be weighed against its associated health risks. When considered for personal or culinary uses, it should be of high quality and made with exacting standards. Guatemala has created some of the purest and most high quality rum products in recent years. Several characteristics distinguish Guatemalan rums from others, including but not limited to : strict standards for production, high altitude water, purity and the use of virgin sugar cane honey (not fermented or molasses sugar cane). Unlike mass produced rums, Guatemalan rum producers have focused on creating specialized rums utilizing raw materials unique to Guatemala’s mountainous geography. In a trend analogous to the wine industry, the shift has migrated away from high alcohol content products (like Bacardi’s discontinued Rum 151) and more towards preserving authenticity and developing intricate nuanced “terroir inspired” ones.
I had the opportunity to sample a few of these rums by Botran (the No.18 Rum Reserva De La Familia was particularly good) and I have to admit I was highly impressed. As a home cook I’m especially interested in products with complex and intriguing flavor profiles. I use rum to flambe and poach and the flavor profile is extremely important, perhaps even more so than for cocktails.
Guatemalan rum producers have excelled in creating products for consumers who desire caramel, vanilla and complex spices. Several have won international awards. Ron Zacapa Centenario XO is one of the world’s finest rums and is often cited when referencing top Guatemalan rums. Priced at over 100 USD for a 750 ML bottle, Ron Zacapa Centenario XO is known for its exclusive blend and traditional Spanish ‘Sistema Solera’ ageing method whereby fractional blending is used to create a mixture of rums of various ages; French oak barrels are used to complete the ageing process. The resulting product is both highly crafted, refined and versatile. When creating rum based desserts — such as this Banana Rum cake by The Slow Roasted Italian — the addition of a unique rum like those already mentioned can be a quick and easy way to diversify the existing flavor profile.
