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Back in the days of Spanish colonization, farmers crushed sugar cane, boiled the juice and condensed it, producing “miel de caña.” This is followed today by dilution, fermentation and distillation in copper columns where “caña blanca” (up to 70 percent alcohol) is obtained. This is diluted and aged in Paraguayan incense barrels.
Produced in the oldest distillery in Paraguay, El Supremo boasts 110 years of experience in distilling. The company is run by women only and all products are made with rum aged 100% in the year indicated on the label.
