Latin American spirits Archive

Casa Don Ramon Tequila: Beautiful Bottle, Attractive Price

If you find yourself in Mexico, looking at a wall of 100 tequila brands to choose from, you might want to reach for Don Ramon Reposado and save a few bucks. You’ll get a nice 100% blue agave tequila with some heritage, in a bottle that makes it look like it should cost far more [&hellip

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Don Julio 70 Claro Tequila Plays Tricks on Your Senses

Don Julio 70 Claro tequila came out on the company’s 70th anniversary earlier this decade, but it has taken a while for it to spread out through distributors, retailers, and bars. I’ve been seeing it fairly often lately in Mexican supermarkets and hotel lounges though, so I tried it twice this past week to see [&hellip

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Altos Tequila Doesn’t Quite Fly High

Altos Tequila would inspire tequila lovers in the know to naturally think of “Los Altos,” the higher-elevation area of Jalisco state where much of the the most interesting agave is grown and some of the most complex tequila is made. The spirit from this clay soil area tends to have more tastes flitting around the [&hellip

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Ron Parce Colombian Rum Is a Real Contender

A chance encounter at my local liquor store led me to Ron Parce, the best Colombian rum I have tasted so far. In the past I haven’t been especially impressed with rum from Colombia, finding most of it much better for cocktails than sipping neat. Good times, even out of a cardboard box, but not [&hellip

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Ron Zacapa Edicion Negra Aged Rum Adds a Charred Barrel Twist

  When you start asking rum connoisseurs about their favorites, the name Ron Zacapa pops up a lot, so I was excited to try this relatively new Edición Negra version. Ron Zacapa 23 is not just one of the best rums from Central America, it’s also one of the best in the world. This new [&hellip

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Visiting the Flor de Caña Distillery in Nicaragua

I seldom sample spirits at 11:00 a.m., but travel writing is not for the faint of heart. Offered a chance to taste Flor de Caña, Nicaragua’s premium rum, my colleagues and I were up for the challenge. To find out how this Central American favorite is made, we left the beautiful colonial city of León [&hellip

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