El Amparo is an aguardiente produced in the town of Jipijapa, in the western province of Manabí.
Made from a local variety of hand-harvested sugar cane. Fermentation is carried out using indigenous yeasts and lasts from 5 to 7 days. Distillation takes place in a small copper still in a single pass, with the distillate leaving the still at around 60%.
El Amparo – 70 cl – 60 %
Distributor : LMDW