Ron Amuleto

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OUR MANTRA

LUCK IS RENEWED EVERY TIME AN AMULET CHANGES HANDS.

WHEN SHARED IT MULTIPLIES GOODNESS AND KEEPS EVIL AWAY THANKS TO ITS NATURAL AND SUPERNATURAL POWERS.

A RUM FOR THE SUPERSTITIOUS AND THE NON-BELIEVERS ALIKE.

AGED IN AMERICAN WHITE OAK BARRELS AT 5400 FEET ABOVE SEA LEVEL.

CRAFTED BY HAND IN A TRADITIONAL SUGARCANE MILL RUN BY SMALL-SCALE FARMERS.

AGED IN AMERICAN WHITE OAK BARRELS AT 5400 FEET ABOVE SEA LEVEL.
CRAFTED BY HAND IN A TRADITIONAL SUGARCANE MILL RUN BY SMALL-SCALE FARMERS.
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RUM TAROT

ron blanco
AGED
WHITE RUM
The first independently distilled rum from Colombia. Distilled in San Francisco de Sales, Cundinamarca, using locally grown ingredients with no additives, sugars, or preservatives added — capturing the traditions and flavors of rum of Colombian origins.
 
 
 
AGED
WHITE RUM
MOUNTAIN GROWN VIRGIN
SUGAR CANE MOLASSES

We use only virgin molasses from to capture the true flavor of Colombia’s mountains and traditions. Our mountain grown sugar cane create a fresh, fruity aroma with notes of vanilla, caramel, honey, and panela on the palate. Amuleto is perfect for sipping on the rocks or in cocktails.

 
 
MOUNTAIN GROWN VIRGIN
SUGAR CANE MOLASSES
AMERICAN WHITE
OAK BARRELS

Aged in American white oak barrels that previously held bourbon. Our white rum rests in these casks for a minimum of 10 months at 5400 feet above sea level, developing a light amber hue with notes of vanilla, caramel, honey, and panela. These flavors come through on the palate, creating a smooth finish for the most refined tastes.

 
 
AMERICAN WHITE
OAK BARRELS
DISTILLED IN A
COPPER STILL

Produced in a hybrid copper still, in small batches, decanted for 15 days before being placed in oak barrels. Our copper still creates a smoother alcohol during distillation for your palate to enjoy.

 
 
 
DISTILLED IN A
COPPER STILL
SPRING WATER
FROM THE ANDES

We use water from the purest source. Two pistine spring rivers flow through our cane fields, giving the product a true touch of the Colombian Andes.

 
 

 

SPRING WATER
FROM THE ANDES
TRADITIONAL
CANE MILL

We crush the sugarcane and cook its juice until we obtain the molasses used to produce our rum in a 1950’s Colombian cane crusher. Following traditional methods, just like our ancestors did. No additives or sugars are added. What you’re drinking is pure rum.

 
 
TRADITIONAL
CANE MILL
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CONTACT

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