{"id":640317,"date":"2020-11-24T11:34:46","date_gmt":"2020-11-24T11:34:46","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=640317"},"modified":"2020-11-24T19:38:51","modified_gmt":"2020-11-24T19:38:51","slug":"cihuatan-rum","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/cihuatan-rum\/","title":{"rendered":"Cihuat\u00e1n Rum – ‘Rum of Mayan Gods’ now available in the UK"},"content":{"rendered":"

Cihuat\u00e1n Rum – ‘Rum of Mayan Gods’ now available in the UK<\/h3>\n

New in the UK, Cihuat\u00e1n Rum from El Salvador marries the age old craft of Rum distilling with an innovative forward thinking approach inspired by their Mayan forbears, to create an exciting collection of cask aged Rums.<\/p>\n

<\/p>\n

Established in 2004, Licorera Cihuat\u00e1n is the first and only Rum distillery in El Salvador. As a division of sugar mill Ingenio La Caba\u00f1a, which has over 100 years experience in the mastering of sugarcane, Cihuat\u00e1n Rum\u2019s master distiller and blender Gabriela Ayla is able to oversee the entire production process, from sugarcane seed selection to bottling. With a patient parent company, Cihuat\u00e1n has also enjoyed the luxury of time to focus on craft aged rums. All Cihuat\u00e1n rums are matured for at least eight years.<\/p>\n

<\/p>\n

Drawing inspiration from the Mayan people, who were insatiably curious, the distillery has combined the traditions of rum distilling with an innovative approach, the results of which are the production of exceptional rums. Indicative of their approach is Cihuat\u00e1n Xaman XO, the distillery\u2019s oldest release and uniquely finished in specially commissioned Mayan Ceiba casks. Recent awards include Double Gold in the 2020 Fifty Best for Cihuat\u00e1n Indigo 8 Years Old.<\/p>\n

Cihuat\u00e1n Rum is located in the Cihuat\u00e1n valley, El Salvador. \u201cCihuat\u00e1n\u201d is a nahuat word which means \u201cnext to the woman\u201d. When viewed from the valley, the profile of the nearby mountains resemble the silhouette of a woman\u2019s face. Legend suggests that many centuries ago, a Mayan goddess visited the valley and filled it with fertile soils and riches, so that the ancient Maya could build their city. This goddess would intercede on behalf of the people of Cihuat\u00e1n to grant them favors. Cihuat\u00e1n Rum is named after this goddess, and Cihuat\u00e1n\u2019s vibrant and colourful label design brings Mayan legends to life. Recently relaunched, Cihuat\u00e1n\u2019s new presentation won Double Gold in the 2020 International Spirits Challenge.<\/p>\n

Highfern Ltd, Cihuat\u00e1n\u2019s UK importer, now offer four expressions of Cihuat\u00e1n Rum:<\/p>\n

Indigo 8 Years Old 40%
\nCrafted as a homage to Tlaloc, the Mayan God of rain. Blue, the colour of Tlaloc, was produced by the Mayan people from the Indigo flower.
\nIndigo has been matured for 8 years in former bourbon barrels and delivers hints of vanilla, cappuccino, dark chocolate, lemongrass and hazelnut.<\/p>\n

<\/p>\n

Cinabrio 12 Years Old 40%
\nCrafted as a homage to Kinich Ahau, Mayan God of the sun, whose sacred colour is red. The Mayan people used the mineral Cinabrio to make red dye.
\nCinabrio has been matured for 12 years in former bourbon barrels and delivers plum, caramelised orange peel, pistashio and toasted oak on the taste.<\/p>\n

Sahumerio 45.2%
\nCihuat\u00e1n Sahumerio is the distillery\u2019s 2020 limited edition rum crafted as a celebration of love. A \u201cSahumerio\u201d is an incense burner, in which the Mayan would burn treats for Chantico, the Mayan Goddess of love.
\nInspired by the Mayan sahumerio rituals, Cihuat\u00e1n\u2019s master blender Gabriela Ayala has carefully blended 12 to 14 years old light and heavy rums to create Sahumerio, with a flavour profile that includes incense, honey, cacao butter, dried apricots and dried myrtle, to replicate the gifts the Maya would burn to celebrate love.<\/p>\n

<\/p>\n

Xaman XO 40%
\nNamed after Xaman, Mayan God of the North Star, the protector of Cihuat\u00e1n valley. Xaman was believed to rest on sacred Ceiba trees, the Mayan tree of life.
\nInitially matured for 15 years in former bourbon barrels, Xaman XO is then finished for one year in specially created Mayan Ceiba barrels. This delivers a unique flavour profile of panela glazed bacon, clove, balsamic toast, leather, prunes and grilled pineapple.<\/p>\n

Commenting on the release, Robert Ransom from Highfern Ltd said, ‘Cihuat\u00e1n oozes provenance, is presented in exceptional packaging which celebrates the Maya\u2019s rich history, and above all else, tastes wonderful. We look forward to introducing Cihuat\u00e1n to British rum lovers\u2019.<\/p>\n

Amongst others Cihuat\u00e1n Rum is available from Drinkfinder, Master of Malt and Shop4Whisky, with prices starting from GBP 39.99 for Cihuat\u00e1n Indigo.<\/p>\n

\"\" \"\" \"\" \"\"  \"\"  \"\" \"\"  \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Cihuat\u00e1n Rum – ‘Rum of Mayan Gods’ now available in the UK New in the UK, Cihuat\u00e1n Rum from El Salvador marries the age old craft of Rum distilling with an innovative forward thinking approach inspired by their Mayan forbears, to create an exciting collection of cask aged Rums. Established in 2004, Licorera Cihuat\u00e1n is […]<\/p>\n","protected":false},"author":5,"featured_media":640330,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-640317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ulster-rugby"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/640317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=640317"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/640317\/revisions"}],"predecessor-version":[{"id":640953,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/640317\/revisions\/640953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/640330"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=640317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=640317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=640317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}