Botran Tasting Notes

Botran

After featuring Botran in a previous piece, I’ve been lucky enough to try some more of their portfolio, and I thought it only makes sense to showcase the brand properly. So what is Botran and why was I eager to seek out more of their range?

Botran is originally a name recognized for sugar cane production where the Botran family rum legacy began in Quetzaltenango a city poised in highlands of Guatemala. Here, five brothers discovered the ideal conditions for high-altitude, slow aging of rum. Since establishing Industria Licorera Quezalteca in 1939, the Botran family have been, and still are, involved in every stage of the rum production that also includes the unique adaptation of an age-old nurturing process called ‘Sistema Solera’ that involves the blending of younger and older rums as they age for years in a combination of seasoned white oak barrels.

Guatemala also has some of its own rules when it comes to having a spirit branded as rum from its land. To be labeled as such, the Guatemalan standards requires that only virgin honey from the first press of the sugar cane be used. The rums of Guatemala are also distinguished by their unique, high-altitude aging process in the highlands.

So how does this unique process come about?

Using virgin sugar cane  honey from plantations in Retalhuleu, south Guatemala, it is fermented for around 120 hours before being distilled within continuous column stills. To achieve the distinctive character of each one of its rums, they distill its rums individually differently for each product. Botran rums are distilled in stills with copper components that improve the quality of the rum and are then aged through the Solera System. Botran reaches adulthood in Quetzaltenango, the city where their aging facilities are located. Among the many aging secrets that make their rums unique is the charring of some the barrels used in the Solera System. The marrying process where the rums rest for up to a year.

So how does this Guatemalan rum fare? Well below, I give to you my tasting notes, including a Blanca that is very rare to find at the moment  –

Botran Reserva Blanca – 40%

Clean, soft nose of vanilla, whilst the palate enjoyed an incredibly smooth offering of dried fruits, hints of wood and vanilla. A slight spice developed near the end of the tongue but it created a fresh, short finish.

Botran Solera 1893 – 40%

A blend of rums between 5 and 18 years, creates a rather bold and rich essence of vanilla on the nose which carries over onto the palate, becoming sweeter. It mellows soon after and although a short offering, is rather smooth.

Botran Reserva – 40%

A bend of rums between 5 and 14 years, clean and fresh on the nose with a slight aroma of vanilla. A kick of cinnamon to begin on the palate, but mellows quickly with flavours of caramel and fudge.

A great portfolio to grace any bar or shelf, especially when you can create this –

Botran Rum Sour
Botran Rum Sour

Botran Rum Sour

Glass –

Coupette

Ingredients –

50 ml Botran Reserva
25 ml Fresh squeezed lemon juice
25 ml Sugar syrup (or 2 tsp sugar)
3 drops Angostura bitters (optional)

Method –

Combine Botran Reserva rum, lemon juice and syrup (or sugar) in the shaker half-filled with ice cubes. Shake well, and strain into a sour glass. Garnish with an orange slice and a Maraschino cherry.

Optional: begin recipe by coating shaker with Angostura bitters, then pouring out excess.

If you create the Botran Rum Sour, pair it with this –

Fried Calamari with Chili-Coconut-Lemongrass Sauce

Preparation –

For the sauce:

2 shallots, chopped
3 garlic cloves, chopped
½ tablespoon ginger, peeled and chopped
1 tablespoon lemongrass
1 tablespoon sugar
1 cup coconut milk
½ jalapeno, chopped
1 tablespoons cilantro, chopped
1 tablespoon basil, chopped
1 tablespoons nuoc nam (Vietnamese or Thai fish sauce)

Puree all ingredients together until smooth.

For the Calamari:

1 pound clean squid with the tentacles; cleaned and sliced into ½ inch thick rings
2 cups buttermilk
2 cups All Purpose flour
Salt
Vegetable Oil for deep-frying

Pour enough oil into a heavy large saucepan to reach about 3 inches deep. Heat the oil over medium heat to 350 degrees. Place the squid into the buttermilk; strain the mixture after 10 minutes then toss into the flour to coat. Shake off excess. Carefully place about ¼ of the batch of calamari into the hot oil, fry until pale golden and crispy then remove and place onto a paper towel lined baking sheet or large plate. Repeat until all the calamari is cooked. Then, season with a touch of salt and place into a metal bowl. Spoon some of the chili sauce and toss quickly and serve with extra sauce.

Fantastic pairing! Give it a go, or at least the rums. Expect to see them more prominantly in bars in the coming year too.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Advertisements

3 thoughts on “Botran Tasting Notes”

  1. But if the lymph is sluggish and there is an overload
    of wastes, a blockage will occur causing skin problems, water retention, illness or infection.
    Aside from growing older there are two additional key
    aspects in the progression of. Occasionally there is a problem with the biological
    machinery. Have you ever considered facial massaging to help reverse the effects of time and
    stress. One can follow a flexible fat loss system to improve general health and
    attain that dream figure.

  2. This form of tenosynovitis does not cause the finger to lock into the palm
    of the hand, and although it can be manually straightened with
    force, it goes right back to the bowed position. Most sufferers miss extended periods of work simply to recover.
    Your genes may also be a reason, like they are in my case, my chin is the first place I
    notice any weight gain. We all know that in order to lose
    weight, get firm & fight gravity’s pull, exercise is a must.
    The Broadwater’s most unique feature, its hot spring-fed pools, attract
    casual to serious swimmers, fitness freaks and kids having fun.

  3. Regrettably there might be simply no speedy repairs on
    how to remove double jaw. Take a trusted friend
    shopping and try on all sorts of styles and colors until you find which
    ones are most flattering on you. s great in that it works the majority of the muscles in
    your body without placing excessive pressure on your body.
    Also, focus on what to do with your hands and pay attention to facial expressions.
    The Broadwater’s most unique feature, its hot spring-fed pools, attract
    casual to serious swimmers, fitness freaks and kids having fun.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s