Cihuatan celebrated its 20th anniversary in style, with the release of a rum… 20 years old. It was an opportunity for us to give a voice to those who make it: Juan Alfredo Pacas, co-founder of the Cihuatán distillery, Gabriela Ayala, master blender and Alex Siliezar, CEO.
How is Cihuatán Rum Made ?
Juan Alfredo Pacas, cofounder of Licorera Cihuatán shares: “Cihuatán Rum is crafted with exceptional care and deep respect for our land. Made entirely in El Salvador, we oversee every step of the process—from cultivating our own sugarcane to distilling, aging, and bottling—ensuring the highest quality and authenticity. At the heart of our rum-making is Gabriela Ayala, our master blender.
Gabriela’s role is as much about artistry as it is about expertise. She is involved from the very beginning, envisioning each rum as a unique story and crafting its flavor profile with precision. Her vision is inspired by El Salvador, a Land of Legends, where every landscape, tradition, and symbol holds a tale waiting to be told. Gabriela carefully selects barrels and guides the aging process to ensure that these stories are not only preserved but come to life in every sip.
One of our proudest innovations is the use of Mayan ceiba barrels, an idea born from our dedication to honoring our roots. These barrels are crafted in our distillery using wood from the ceiba, the sacred tree of the Maya. As the only rum distillery in the world using ceiba barrels, we are able to create something truly extraordinary. Used especially for our Cihuatán Xamán XO rum, these barrels impart a distinct complexity that transforms each sip into an experience of heritage and wonder.
Gabriela Ayala, Master Blender of Licorera Cihuatán adds: “Ron Cihuatán is more than a rum—it is a journey through the mysticism, passion, and artistry of El Salvador. Born in the heart of the Cihuatán Valley, this rum captures the essence of a land steeped in Mayan history and natural beauty. From the richest sugarcane molasses grown in Salvadoran soil to a carefully controlled fermentation using Saccharomyces cerevisiae yeast, the foundation of our rum is built with precision and artistry.
Distillation transforms the fermented mash into two distinct profiles: a light rum that highlights purity and oak flavors during aging, and a heavy rum that showcases bold, sweet, and herbal aromas. The aging process takes place in hand-selected barrels, including American white oak, French oak, and even Mayan ceiba wood, unique to our Xamán XO rum. This process is guided by the Cihuatán Valley’s tropical microclimate, which accelerates maturation and imparts layers of complexity.
Ron Cihuatán is not just a drink; it is a celebration of craftsmanship, culture, and connection. It is the taste of El Salvador’s past, present, and future, bottled for the world to discover. Let it transport you to the heart of the Cihuatán Valley, where the essence of life is distilled into something truly unforgettable.” .
El Salvador has been making rum for 20 years and yet it has only been a few years since the French public discovered it. Why, how?
Juan Alfredo : “El Salvador is a country rich in history, culture, and untapped potential—a true Land of Legends. When we began aging our rum in 2004, we had a clear vision: to create a rum that would serve as an ambassador for El Salvador to the world. This was a responsibility we took seriously, aiming to craft a product that truly represented our country’s excellence and spirit. This commitment to quality required patience. We didn’t rush the process. That’s why, even though we started aging our rum in 2004, we didn’t sell a single bottle until 2015. We dedicated over a decade to perfecting our craft, allowing the rum to develop its character and depth over time.
Our journey to France feels natural because both cultures share a deep respect for craftsmanship and storytelling. We found a kindred spirit in France, a country that celebrates innovation grounded in tradition. For us, every bottle is an invitation to discover the magic, patience, and passion that define Cihuatán Rum.”
Alex Siliezar, CEO of Licorera Cihuatán added : “Adding to what Juan Alfredo mentioned, crafting rum is an art that requires patience, vision, and an unwavering passion for perfection—especially when starting from scratch in a country where rum was once an unfamiliar concept. In the heart of the Cihuatán Valley, we were not just creating a drink; we were shaping a legacy that would embody the soul of El Salvador.
For over a decade, we nurtured this dream, letting time and nature do their work. It wasn’t until 2015 that we unveiled our first creation: an 8-year-old rum, aged to perfection under the warm Salvadoran skies. By 2016, Ron Cihuatán made its way across the Atlantic to France. Why did it take so long? Because we refused to rush greatness. We wanted to share more than just a drink; we wanted to share a story, a connection, and the spirit of El Salvador.
For the French public, known for their refined taste and appreciation of heritage, we knew our rum had to be extraordinary. It had to speak of the legends of our land, the artistry of our craft, and the dreams of our people. Now, as Ron Cihuatán graces glasses across France, it carries with it the pride of a small but mighty nation, ready to enchant the world with its Land of Legends.”
What is its originality/uniqueness compared to other rums of Hispanic tradition?
Gabriela Ayala : At Ron Cihuatán, we have redefined what it means to craft rum within the Hispanic tradition. We oversee the entire value chain—from sugarcane fields to the final bottle—granting us the freedom to transcend conventional styles. Through meticulous distillation, we have forged our own path, creating rums rich in congeners that elevate vibrant fruity and floral notes, all rooted in the essence of Salvadoran sugarcane.
But our journey doesn’t stop there. We have ventured into uncharted territory by crafting our own barrels from Mayan Ceiba wood, a sacred tree in our culture, to provide an unparalleled sensory experience. This innovation embodies our mission: to offer something truly extraordinary and distinct to rum lovers around the world.
Our commitment to innovation continues to inspire us to explore further—whether through experimenting with longer fermentation processes or even rums made from fresh sugarcane juice.
We are a brand driven by evolution, constantly seeking to surprise and delight with bold new approaches. Ron Cihuatán is more than a rum; it’s an invitation to discover the spirit of a land rich in legends and a brand that dares to rewrite the rules of the world of rum.
Juan Alfredo Pacas : What makes Ron Cihuatán truly unique is that, as a relatively young rum brand with just 20 years of experience, we’ve had the opportunity to learn from the rich traditions of Hispanic-style rums without being constrained by them. This freedom allows us to innovate and experiment, always with the vision that every expression of our rum tells a story—a story rooted in our Mayan heritage, reflecting the spirit of El Salvador as a true Land of Legends.
Gabriela’s leadership in our rum-making process, especially her work with high congener profiles and the exploration of fruity and floral aromas, plays a vital role in our distinctiveness. By crafting rums with flavors derived from Salvadoran sugarcane, we go beyond what’s traditionally expected in Hispanic rums, offering new and bold flavor experiences. Additionally, our use of Mayan ceiba barrels—crafted in-house—further enhances the complexity and depth of our rums, ensuring a truly unique sensory experience.
At Ron Cihuatán, we believe in continuously evolving and redefining rum. Whether through extended fermentation, fresh sugarcane juice, or pioneering aging techniques, we push the boundaries of what rum can be. Ultimately, each bottle of Ron Cihuatán is more than just rum; it’s a celebration of El Salvador’s legacy—a living, breathing legend captured in every sip.”