Size750mLProof80 (40% ABV)*Please note that the ABV of this bottle may vary
A premium Guatemalan rum, aged Solera style, this is a blend of 5- to 18-year-old rums that are aged in vintage American oak, ex-sherry and ex-port casks. Get ready for unparalleled complexity and depth of flavor.
Caskers RewardsEarn up to 5% back on this product.Learn more
Availability & Returns
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
Botran Solera 1893 Aged Rum is a dark rum from Guatemala, made with the Solera method of blending older rums with younger ones. A blend of 5- to 18-year-old rums, it's aged in vintage American white oak, ex-sherry and ex-port casks. This is a rich and warming Guatemalan rum that offers unparalleled complexity and depth of flavor with notes of citrus fruits, sweet berries, vanilla and roasted cocoa beans. Best appreciated neat or on the rocks.
Grab your solera-aged Guatemalan rum today!
About Ron Botran
Founded at the beginning of the 20th century by Venancio, Andrés, Felipe, Jesús, and Alejandro Botran, Industrias Licoreras de Guatemala is the largest Guatemalan distillery that produces several award-winning brands. Besides making vodka, brandy, tequila, and whiskey, the distillery is most famous for producing brands of premium Guatemalan rum, such as Ron Zacapa and Ron Botran.
As all Guatemalan rums are made from sugar cane honey, Industrias Licoreras de Guatemala sources the sugar from the Tululá Sugar Mill. The sugar cane honey is then fermented for 120 hours and yeast is cultivated from pineapples. With the distillery situated at 7000 feet, the rum doesn't age in the tropical heat but rather in a more temperate climate of the mountains, which enables more consistent and smooth aging. The distillery boasts impressively tall stainless-steel rum still that reach 23 meters, withstanding high winds.
Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.
The nose greets with dried fruits, apricots, sultanas, and oak. The palate is complex with sweet vanilla, floral oak, sweet berries, citrus fruits, and roasted cocoa beans. The finish is long, savory, and sweet.