In Central America lies the small country of El Salvador, a country not very well known for its production of rum. However, there is one rum distillery in the country, located in the Cihuatán Valley.
At the distillery where this rum comes from, continuous multi-column distillation is done on sugar cane molasses and sugar cane syrup. Two different types of rum are mixed together from two different columns - both distilled in a triple continuous column. From one column the barrels are filled with a rum extracted from the still at 75% alcohol and from the other with 94.9% alcohol. Blended together, this, after a maturation in oak barrels, gives a fruity, delicious and welcoming rum.