SECHA DE LA SILVA

SECHA de la SILVA brings together three iconic Guatemalan ingredients in a celebration of nature’s power and abundance: Sugar cane, cacao and coffee.

But our story, and Guatemala’s, begins with the volcanoes...

Guatemala is one of the most volcanic countries on Earth.

Over millennia the eruptions of volcanoes have created a fertile land, home to dense rainforests with a supernatural abundance of plants and animals. It is from these jungles that we gather the three ingredients of our rum.

All rum starts with sugar cane. Ours grows between the volcanoes of the Sierra Madre and the wild Pacific Coast. The fertile volcanic soil here is perfect for growing flavoursome sugar cane, which we harvest and distil within 48 hours to capture all its vibrant intensity.

After distillation, the spirit is matured for years in charred oak casks to evolve a deliciously rich aged rum.

Cacao has been used in Mayan ceremonies for thousands of years. Its name – Theobroma cacao – literally means ‘Food of the Gods’. It only grows in the shade of the rainforest, and is carefully harvested once a year by hand.

Our organic cacao nibs come from the Lachuá region of Guatemala. Their characteristic mocha flavour profile perfectly complements the richness of our rum.

Guatemalan coffees are renowned as the finest in Central America, prized for the sweetness and aromatic intensity of the terroir.

We use Bourbon and Caturra coffee varietals, sourced from the Huehue region. When roasted, these beans release the full flavour of their warm dark fruit notes, adding a layer of lush vibrancy to the aged rum and cacao.

SECHA de la SILVA is a celebration of nature’s power and abundance. For every small batch our Maestra de Ron carefully considers each element – aged rum, cacao and coffee – to ensure they express the best of their true nature, before marrying them together as one.

The result is a deliciously rich golden rum, with a lingering dark chocolate finish. Wild and lush, just like the jungles it’s from.