Rum of the day 16

Ron Coloma was dreamed under the centenary trees of the Hacienda Coloma, a colonial house built at the end of the 19th century in Fusagasugá, a town located in the heart of Colombia. In 1959, Don Alberto Constain Medina (1924-2005) buys Hacienda Coloma from his cousin, where he plants in his gardens, Excelso coffee, and sells it under the name of his Hacienda: Coloma. Sybarite and passionate, Don Alberto is committed to creating a rum distilled from the best varieties of sugarcane, aged in Hacienda Coloma and, above all, to create a very Colombian rum.

To realize this dream, Don Alberto hires two young Colombians, maestras roneras, Sandra Reátegui and  Judith Ramírez. Unfortunately, a strong economic crisis means that Don Alberto has to sell the main elements of his distillery. He retires at Hacienda Coloma, ending a career he considers incomplete because he did not fulfill his dream of distilling and aging rum at Hacienda Coloma. Some years after the death of Don Alberto, the family is dedicated to create Colombia’s first premium coffee liqueur. Simultaneously the family begins with the development of Ron Coloma in collaboration with the same maestras roneras, which Don Alberto hired in the first place.

Distilled from two varieties of sugarcane juice, Ron Coloma ages in old American oak barrels and then gets finished for 8-12 weeks in oak barrels that were previously used for Coloma coffee liqueur. Ron Coloma is subsequently hydrated with water from the snow peaks of the Andes in Colombia and is run through the same filters used for the coffee of the Hacienda Coloma, obtaining its typical Colombian character, its length and unique personality. Finally, Ron Coloma is left at rest for six weeks before being bottled.
Sandra Reátegui and Judith Ramírez, are the proud Maestras Roneras of Ron Coloma, with a joint experience of 50 years and who have been in this project since its inception.

Tasting Notes:

Color: Coppery Amber

Nose: Refreshing notes of eucalyptus, sweet spices, milk chocolate, slightly toasted wood, vanilla, brewed coffee, dates and a predominant maple syrup and brown sugar aromas.

Palate: Fresh and spicy, uncuous, full-bodied with flavors of espresso coffee, dark chocolate, nuts, tobacco leaves and smoked wood. The flavors develop over a few seconds with a velvety sensation, as well as an elegant, long and dry finish.