On Wednesday, we were fortunate to be joined by the fantastic Andrea Martín Targa from Ron Montero to learn the history of this very special rum, while also getting a chance to try it for the first time. Started by her Great Uncle Francisco Montero Martín in 1963, this is still a family owned business in Motril, an area with a fine rum-making history.
Andrea explained to us the process of rum making, from the extraction of molasses to the distillation process, and what makes Ron Montero unique. Two of the key distinctions are their solera aging system and their use of un-charred virgin American oak barrels. We were also told of all the efforts that they go through to try and maintain the delicate balance between the flavours of the aguardiente and the oak as the rum ages. And having tasted the rums, their efforts are most appreciated!
We started with the Ron Monter Palido, which translates to pale rum, and is made using the solera system with rum aged a minimum of 3 years. It was a noticeably dry rum, and would be a great rum for cocktails. The next rum we tried was the Gran Reserva, which is made using rums with a minimum age of 5 years. This uses a higher proportion of the aguardiente, which leads to a fuller flavoured rum with strong hints of vanilla, caramel with a dry oaky finish.
The last rum we were treated to was the Francisco Montero, made to celebrate the companies 50th anniversary, and made using rums with a minimum age of 10 years. This was a stunning rum; mellow, smooth and rich, and the perfect way to end the tasting.
By Nick Bell
Amathus Soho
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