Well we had a super day visiting the Sugar Musem and Rum factory - The guided tours in both places were excellent and a big thank you to Royce for organizing that for us all. And a big thank you to Royce for organizing that. Afterward two enjoyable visits we went and had an enjoyable meal to a restaurant on the beach in Salobrena.
we were shown around the different areas inside the museum, the sugar cane palace, the milling area, the press room, kitchen and refining rooms where the sugar loaves were produced after crystallizing in the sugar molds.
The museum was opened in 2004 and is called the Museo Preindustrial de la Caña de Azucar. This museum is one of its kinds and was built on the same site where the remains of the famous La Palma sugar refinery was situated. The La Palma sugar refinery was discovered during an excavation project in progress in 1990. There were several documents in a show case in the museum that demonstrated the history of sugar refinery in Spain and in Andalucía almost 10,000 years ago.
Rum Montero distillery was founded in 1963 by a family which has been cultivating sugar cane for generations, and who concentrate on quality artisan production techniques, importance on the quality of raw materials used,
Don Francisco Montero Martin was born in Motril in April 1st, 1929. He is the youngest of six children and from his childhood had a close relationship with the family business, Azucarera Montero distillery, which today produces rum, elaborated from sugar cane, bears the same name.
In 1963 he decided to pursue his dream: to produce a superior quality rum, using traditional methods. The road ahead was not an easy one, but thanks to his perseverance, his visionary spirit and his business acumen, he succeeded in placing golden rum in the Spanish market, which hitherto had little or no knowledge of this product. The results of his entrepreneurial acumen are Ron Pálido Montero and Ron Montero Gran Reserva.
From the deep knowledge he gained growing up in a sugar cane cultivating and processing environment, Don Francisco Montero developed his own method of producing rum, and rumours of his secret formula were rife. Notwithstanding, he maintains that his fundamental principle is to source the finest quality raw materials, use traditional artisanal methods of production and of utmost importance, “not be overly hasty in wanting to sell the product”.
Today, “Uncle Paco” is proud that Motril is known for his rum and states quite categorically: “No one believes that Rum Montero will disappear, because there is enough rum for years to come. I will depart, but Rum Montero will continue with the same supreme quality and will maintain its unique identity. The distillery will be in good hands, because those who take over have been brought up in the tradition; they were trained by me”.
Look forward to seeing as many of you as possible in July, but will be in touch before then,