Ron Colon Salvadore is a collaborative project by a team of producers, distillers, flavour experts and marketers.
A love for EL Salvador and it’s people drove the imagination of the Ron Colon crew.
The rum begins its life from local sugar cane that is gathered and then run through a 100-year-old sugar cane mill to be turned into molasses. From molasses, it undergoes fermentation with proprietary yeasts for 36 hours before being distilled by a modern multi- column still.
After distillation the rum is aged in white oak ex-bourbon barrels sitting alongside rums that The Licorera Cihuatán distillery has been producing since 2004.
The rum aged in Licorera Cihuatán have around 8% angel share per year.

The Master Distiller and blender is Gabriella Ayala.
• 70 % 6-year-old column stilled Salvadoran rum pro-duced by Licorera Cihuatán distillery.
• 15 % unaged pot stilled Jamaican rum produced by Worthy Park, Hampden and Monymusk distilleries.
• 15 % 3-year-old Jamaican pot stilled rum produced by Worthy Park estate.