El Amparo Ron Equatorial (60%)

El Amparo is a pure single rum from Ecuador, produced in the Jipijapa area from a sugar cane variety commonly referred to as Cubana Negra.

Sugar cane is processed with the same traditional methods that have been used for three generations. Harvest takes place between September and January, when the plants are 18 months old. The only tool used is a machete, and the cut is made leaving about 15 cm below the bud of the cane - both to allow multiple harvests from the same plant and to prevent the juice from becoming too acidic when the cane is ground, as this part is not yet ripe for processing.

Fermentation starts spontaneously with wild yeasts in 1000- to 3000-liter containers. Fermentation time depends on the sugar content of the cane and ranges between 5 and 7 days.

Distillation uses a copper still with a capacity of 500 liters. An interesting detail is that the top of the column is equipped with a funnel-shaped part. This feature dates back to long ago and it's designed to create a specific opposition to vapors as well as help concentrate the aromas. After one distillation, the spirit has a strength of around 60% ABV. The first batch of El Amparo was bottled at cask strength