bacan PRESS

A New Global Celebration of Colombia’s Iconic Spirit Bacan Guaro is delighted to announce the creation of International Aguardiente Day to be celebrated annually on July 12th. Timed ahead of Colombia’s Independence Day on July 20th, the new holiday invites the world to discover aguardiente—Colombia’s national spirit—in both its traditional and modern forms. FIRST PUBLISHED BY: Bartender Magazine | June 19, 2024. Aguardiente (pronounced ah-gwar-dee-EN-tay) means “firewater” in Spanish and Portuguese. It refers to a broad category of distilled spirits made from local ingredients—most often sugarcane—and enjoyed in various forms across Latin America and parts of Europe. While aguardiente exists in many styles, Colombian aguardiente, known locally as guaro, is distinctively crafted from sugarcane and traditionally infused with anise. An integral part of Colombian life and gatherings, it has long been shared among friends and families as a symbol of connection and joy. Read the full story here.

For years, Latin American spirits were often associated with cheap tequila shots, sugary aguardiente, and mass-produced rums—but that narrative has changed. Over the past decade, Latin America has gone premium, and its spirits are leading a global shift toward craftsmanship, terroir-driven production, and complex aging techniques. From luxury mezcals and extra-añejo tequilas to refined aguardiente and terroir-focused rums, Latin spirits are now competing with high-end whiskey, cognac, and gin. Consumers are paying attention—and so is the industry. What’s Behind the Latin Spirits Boom? Several factors have fueled the rise of premium Latin American spirits: A Demand for Authenticity and Craft: Drinkers today want handmade, small-batch spirits that reflect a sense of place. Latin American producers are leaning into organic farming, traditional distillation methods, and unique aging techniques to create spirits with real depth and character. Cocktail Culture Celebrates Latin America: High-end bars are redefining classic cocktails with premium tequila, mezcal, and now aguardiente. Bartenders are swapping gin for aguardiente in a Negroni or mezcal for bourbon in an Old Fashioned. Global Expansion: Exports of Latin American spirits are booming, especially in the U.S., Europe, and Asia. As cocktail culture flourishes and drinkers crave authentic, regionally expressive spirits, producers are innovating to meet local palates—offering everything from low-ABV formats to cask-aged releases that speak to global tastes without losing their roots. Where Latin Spirits Go From Here? Five Spirits Leading the Premiumization Wave 1. Tequila: From Party Shot to Collector’s Pour Tequila has become a luxury item, and the rise of extra añejo (aged over three years) is pulling whiskey drinkers into the category. 2. Mezcal: The Cult Favorite Goes Mainstream Mezcal’s smoky, terroir-driven profile has made it a darling of the cocktail world. 3. Aguardiente: A Classic Spirit Gets a Modern Makeover Long considered a local Colombian favorite, aguardiente is now making its way onto Michelin-starred cocktail lists. Premium brands like Bacan Guaro are pushing the category forward with clean, high-quality expressions made from organic ingredients—but without added sugar or artificial flavors—appealing to modern drinkers. 4. Cachaça: Brazil’s Underrated Spirit Goes Premium Cachaça is finally stepping out of the Caipirinha-only box and being recognized as a sipping spirit. Aged expressions—matured in Brazilian hardwood barrels—are gaining a cult following. 5. Latin American Rums: Competing with the Best Guatemala, Venezuela, and Panama are leading the premium rum movement with single-estate and long-aged expressions that rival high-end whiskey. Latin American spirits have undeniably gone premium, and the industry isn’t slowing down. Here’s what’s next: The Bottom Line Latin spirits are finally getting the recognition they deserve. Whether it’s a 15-year-old cachaça, a smoky wild-agave mezcal, or an award-winning sugar-free aguardiente, these spirits are proving they belong on the top shelf—and in your glass.