{"id":102917,"date":"2024-10-24T07:03:42","date_gmt":"2024-10-24T05:03:42","guid":{"rendered":"https:\/\/rumporter.com\/?p=102917"},"modified":"2024-10-24T11:58:02","modified_gmt":"2024-10-24T09:58:02","slug":"el-amparo-the-new-pure-juice-from-ecuador","status":"publish","type":"post","link":"https:\/\/rumporter.com\/en\/el-amparo-the-new-pure-juice-from-ecuador\/","title":{"rendered":"El Amparo: the new pure juice from Ecuador!"},"content":{"rendered":"<p><strong>El Amparo is an aguardiente produced in the town of Jipijapa, in the western province of Manab\u00ed.<\/strong><\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"aligncenter wp-image-102605 size-full\" title=\"El Amparo\" src=\"https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo.jpg\" alt=\"El Amparo\" width=\"675\" height=\"900\" srcset=\"https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo.jpg 675w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-270x360.jpg 270w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-570x760.jpg 570w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-225x300.jpg 225w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-300x400.jpg 300w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-450x600.jpg 450w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-600x800.jpg 600w, https:\/\/rumporter.com\/wp-content\/uploads\/2024\/10\/el-amparo-20x27.jpg 20w\" sizes=\"(max-width: 675px) 100vw, 675px\" \/><\/span><\/p>\n<p>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%.<\/p>\n<hr \/>\n<p><span style=\"font-weight: 400;\"><strong>El Amparo<\/strong> &#8211; 70 cl &#8211; 60 %\u00a0<\/span><\/p>\n<p><em>Distributor : LMDW<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Amparo is an aguardiente produced in the town of Jipijapa, in the western province of Manab\u00ed. 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&hellip;<\/p>\n","protected":false},"author":10804,"featured_media":102603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5482],"tags":[9193,9194],"class_list":["post-102917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-el-amparo-en","tag-equateur-en"],"_links":{"self":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/posts\/102917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/users\/10804"}],"replies":[{"embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/comments?post=102917"}],"version-history":[{"count":0,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/posts\/102917\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/media\/102603"}],"wp:attachment":[{"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/media?parent=102917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/categories?post=102917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rumporter.com\/en\/wp-json\/wp\/v2\/tags?post=102917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}