Botran Cobre
The spices that fill Botran Cobre are inspired by Ponche, Guatemala's traditional celebratory drink.
It's an artisanal infusion of ginger, cardamom, cinnamon and cloves, best enjoyed neat for a sense-awakening spicy sipping experience.
Botran Rare Blend Ex Agave
Ageing Dynamic aging (solera adapted)
Casks
Ex-American Whiskey
Ex-American Whiskey toasted
Ex-Spanish fortified Wine
Ex-portuguese fortified Wine
Ex-agave spirit
Botran Rare Vintage French Wine Cask
Botran's remarkable aged rum showcases its exclusive dynamic ageing method. Its maturation shapes the distinctive flavour profile of Botran Rare Cask French Wine Finish.
Botran Reserva Blanca
Ideal for high-end, colourful cocktails
Use to energize a Daiquiri or Rum tonic
Botran Solera 18 Y + étui
Botran 1893 is a rum aged high in the mountains of Guatemala. It comes from a blend of rum between 5 and 18 years and benefited from an aging of type Solera. The American oak barrels used for the Solerie are old barrels of Sherry and port.
Miracielo
Miracielo is produced by hand using the original La Antigua Guatemala recipe from 1953, in small batches.
During the ageing process, fresh plums, sultanas and vanilla are added by hand, macerating and giving it its unique aromatic profile. Symbolising its artisanal, hand-made profile, the leather collar that adorns its neck is also handmade.
Miracielo Artesano Craft Beer Finish
MIRACIELO RUM ARTESANO is the first limited edition of the HERITAGE COLLECTION, which seeks the union of artisanal exponents from Antigua Guatemala and offers a tribute to the handmade. MIRACIELO ARTESANO, is spirit distilled of sugar cane with craft beer soul because its final ageing stage took place in casks that aged ANTIGUA CERVEZA DON NADIE, an amber-type craft beer with blends of red malts and soft hops. A Colonial fusion worthy of enjoying neat, with ice or as the star of high-end cocktail
Miracielo Cafetalero
Miracielo Cafetalero is a distillate of molasses aged in Ex-American Whiskey casks, Ex-American Whiskey casks with medium toast, where the rum is macerated with vanilla, plums and raisins. Its final finish is achieved with an infusion of the bourbon variety of coffee from Finca San Sebastian in Antigua Guatemala. Blend of aged rums from 3 to 10 years.