Review: Botran Reserva Blanca Rum
Botran Reserva Blanca Rum was introduced in 2012. It is made with sugarcane grown in the southern coast of Guatemala, a country home to over 30 volcanoes. The juice extracted from the first pressing, called virgin honey, is slowly fermented. After the rum is distilled it is aged under the Solera system in the mountains of Guatemala in American white oak barrels previously used to age American whiskey. The rum is taken to high altitudes with cooler temperatures and away from sound and light. The cooler temperatures limit the rums evaporation. The rum is then charcoal filtered to remove the color.It pours to a pale straw color. The aroma is vanilla, oak, and fruit with coconut and banana. The sweet sugar cane entry has a dry cherry and orange leaning fruit, vanilla, and oak flavor. It fades with a warm sting and an oily very dry oaky finish with a mild rum burn. If this was a Champaign it would be an Extra Brut. While I enjoyed the sweet fruit entry, I find Botran Reserva Blanca Rum a little dry to drink on the rocks. Those looking for a dry white rum need look no further.
Red Vibe Kokomo
2 Oz. Botran Reserva Blanca Rum 1 1/2 Oz. Botran Reserva Blanca Rum
2 Oz. Grapefruit Juice 2 Oz. Coconut Water
1/2 Oz. Grenadine 1 Oz. Tangerine Juice
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Strain Over Fresh Ice in a Rocks Glass Strain Over Fresh Ice in a Tall Glass
Garnish With a Lemon Wedge and Spearmint Garnish With Tangerine Peel
Made in Guatemala
40% Alcohol
Grade 90 Award Silver Medal