El Amparo is a pure single ron from Ecuador, produced in the area of ​​Jipijapa, Manabi.

In this remote area of ​​Ecuador the only tool used for cutting sugar cane is a machete, and the cut is carried out leaving about 15 cm below the cane bud, so that when grinding the cane juice does not you become too acidic. The fermentation time of cane juice depends on the sugar content of the cane itself, and varies between 5 and 7 days.

A copper still with a capacity of 500 liters is used for distillation. An interesting detail to note is that the apical part of the column is equipped with a funnel-shaped part: a feature dating back to very ancient times, which served to create a particular opposition to the vapors, and which helps in the concentration of the aromas.

The person who created the name of El Amparo is Gonzalo Almanzor Zorrilla Toala, maternal grandfather of the current owner, Carlos Baque Zorrilla, i.e. the third generation to carry on the tradition of this product. The name is due to the land of the same name that he owned, and on which he began to sow sugar cane.

70 Cl

60% Vol.