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La Indiana Ron Miel is a very special Spanish rum. It comes from the Canary Islands, whose tropical climate has allowed to develop a strong and ancient tradition in the production of rum!
La Indiana Ron is a family business that was founded back in 1887. From generation to generation, the family has improved its recipes while maintaining the traditional production of Canary Island rum. **The name is a tribute to the first emigrants to Central America (called Indians), who, once back home, planted tropical palms, then unknown to the Canaries, at the entrance of their homes as a symbol of their evolution, their culture and their adventure in tropical lands.
The softness and sweetness of this liqueur make it one of the most popular and well-known in the Canaries. Its recipe, in addition to a blend of selected rums, also includes a high percentage of natural honey. Very pleasant to the palate as a classic rum, it is eaten very well smooth and with ice. It is certainly to be tried in the characteristic way in which it is served in the Canary Islands: It is certainly not the only "ron miel", but what differentiates it is the pleasant fruity note given by the type of honey used in its preparation, which is only orange blossom.
With only 20 degrees, is a rum that allows you to be tasted throughout the day. The low alcohol content does not diminish its power and, even less, its satisfaction in drinking this tropical nectar.
Elaboration of Ron Miel la Indiana
Ron Miel la Indiana
- Color: Dark amber, bright.
- Flavour: Marcato honey and aroma of wood.
- Palate: Soft, dominate notes of honey.
PRODUCER: La Indiana.
PRODUCTION DETAILS: While rum is considered a typical brandy Central America, even in Europe there are those who produce it. It is the distillery Indiana, which is based in the Canary Islands, the Spanish territorial extension in the Atlantic. The certain geographic position favors the growth of the raw material, ie, sugar cane molasses which is obtained, the basic ingredient for processing rum. However, local production is not sufficient to meet production needs, then here that from abroad, land where historically occurs, daily cane was imported crude from which the "Molasses" is extracted . Molasses, along with yeast and with the addition of water from volcanic galleries allowed to ferment for a few days. They pass a raw rum distillation columns this way you get to return a distillate rest in barrels according to use, because it acquires body, aromas and colors. The original recipe is, of course, secret, and passed from generation to generation to keep unchanged in time the true flavor of a typical rum. Ron Miel la Indiana it is a pure, delicious sip on a cool Cuba Libre.