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Distilled by women with Colombia’s two master blenders, Sandra Reatigui and Judith Ramirez, the rum is aged for eight years in bourbon barrels and finished in coffee liqueur barrels, which impart mouthwatering notes of mocha, chocolate and vanilla.
Ron Coloma was created under the centuries-old trees of Hacienda Coloma, an old coffee plantation located at 1,700 meters above sea level in the heart of Colombia. The story begins in 1959, when Don Alberto Constain Medina started producing coffee and created a famous coffee liqueur under the brand “Coloma”.
Don Alberto Constain Medina dreamed of creating a high-quality rum, but at the time the Colombian government prohibited the distillation of rum. When the Colombian government loosened restrictions on alcohol production in the 2000s, Alberto Constain Cenzano created Ron Coloma with the help of two of Colombia’s best maestras roneras.
