Around 1700 Spanish ships arrived on the new continent loaded with products from the Iberian Peninsula. Among them were barrels filled with raisin wine, which were unloaded in the ports of New Spain. So as not to be sent back empty, those barrels still containing remnants of wine were filled with chinguirito rum cane liqueur, a product made in Mexico.
How It Is Made
The best sugar canes are selected from Veracruz, Mexico. Veracruz was the leading area for the production of chinguirito before and after its prohibition in the 18th century. Milling Cane milling produces a clear liquid with high sugar content called guarapo, which is the heart of the rum. Guarapo Fermentation is a slow, smooth and controlled process of fermentation carried out using special strains of yeast. Double distillation via a continuous tower and copper still is slow and meticulous. Maturation is carried out in lite and medium-toasted oak barrels. The time and type of barrel toasting are what gives the drink the colour, aroma and taste that people love. We are honoured to exclusively import and share this brand with Australia.