Ron Colon Salvadoreno Red Banana Oleo Rum
Pairs with: Caramelized plantains, dark chocolate desserts, authentic jerk chicken, or a rich espresso brownie
Good for: Fueling a vibrant, tropical Tiki party, or acting as the ultimate, exotic secret weapon for a highly creative cocktail night
Cocktails: A rich Banana Old Fashioned, a tropical Banana Daiquiri, a Banana Espresso Martini, or a funky twist on a Jungle Bird
I am from: El Salvador and Jamaica (Blended by Ron Colón Salvadoreño)
The Story: Born from a brilliant convergence of sustainable farming and modern bartending ingenuity, this wildly expressive spirit is affectionately known as "#ThisRumIsBananas." The inspiration struck when the founders visited the Jags Head Coffee Farms in El Salvador and saw vibrant red banana trees providing essential, cooling shade to the fragile coffee cherries. After a brand ambassador created a massive hit using the brand's dark rum and a homemade banana oleo saccharum (a syrup made by drawing essential oils out of fruit peels with sugar), the team set out to bottle that exact magic. Disregarding artificial flavor extracts, they took their signature Dark Aged Rum blend—which marries 5-year-old Salvadoran column-still rum with funky, high-ester Jamaican pot-still rums from Worthy Park—and infused it with a natural maceration and distillate of dried red bananas and fresh banana peels. It captures a masterful harmony of zero-waste ingenuity and uncompromised, natural tropical flavor.
Why You'll Love Me: It balances a remarkably bright, ripe fruitiness with an incredibly seductive, rich and funky Jamaican edge. Standing out as an absolute marvel of natural flavoring because it actually tastes like real, authentic bananas rather than synthetic candy, it bursts from the glass with lively aromas of fresh sugarcane, overripe yellow plantains, and a hint of tart raspberry sweetness unique to the red banana. On the palate, it delivers a beautiful, syrupy medium-to-full body that is instantly cut by a laser-beam core of caramelized banana, roasted cacao, and a touch of deep, earthy pot-still funk. It gracefully sweeps into a long, complex finish defined by a mouthwatering clean minerality, a touch of rich molasses sweetness, and a signature hint of lingering, warming baking spice.
