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FERMENTATION AND
DISTILLATION

The slow and meticulous process to produce Ron de Guatemala continues by using a yeast strain derived from pineapple (Saccharomyces cerevisae). The distillery labs work under strict quality control standards to reproduce the starter yeast very carefully until it proofs and is ready to begin the prolonged task of fermentation.

Over the span of 100 to 120 hours, the virgin honey ferments for as long as necessary to develop greater complexity of aromas and flavors. Temperature, pH and other biochemical variables are carefully monitored throughout.