Peru
Peru, long celebrated for its iconic pisco, is now gaining recognition as a rising star in the world of rum—thanks to a rich history and artisanal tradition deeply rooted in sugarcane cultivation.
Sugarcane was introduced by Spanish colonists centuries ago, and over generations, Peruvian producers have crafted rums from local cane juice—often referred to as “cane honey”—rather than molasses. This approach yields rums with fresh, grassy, terroir-driven character reminiscent of rhum agricole.
Two flagship brands define Peru’s contemporary rum landscape:
Ron Cartavio, founded in the early 20th century near Trujillo, produces solera-aged rums known for their supple balance and layers of tropical fruit, warm spice, and nuanced oak.
Ron Millonario, best known for its Solera 15 Reserva Especial, is crafted with a restored Scottish wooden column still in use. This blend of Peruvian terroir and European solera aging produces rums of exceptional smoothness, layered with vanilla, caramel, and refined complexity.
Peruvian rums showcase remarkable diversity: from lively, fruity white rums to deeply aged, dessert-worthy soleras, crafted through a combination of pot and column distillation and solera techniques. The country’s varied altitudes and climates enrich both the aging process and the resulting flavor complexity.
Beyond larger brands, a vibrant network of artisanal and family-run distilleries—such as those in the Amazon rainforest—preserves local culture through rustic techniques and distinctive spirits, like Don Guerra’s handcrafted cañazo. These small-scale producers embody the depth and creativity of Peruvian rum craftsmanship.
