El Amparo is a pot still rum produced in the city of Jipijapa, Ecuador. The name, which means "shelter," was coined by Gonzalo Almanzor Zorrilla Toala, the maternal grandfather of Carlos Baque Zorrilla, who currently owns and manages the distillery. Carlos is the third generation in his family to carry on the 60-year tradition of production. The rum is made from a local sugarcane variety known as Cubana Negra, which is harvested by hand. The fresh juice is then fermented naturally with ambient yeast before being distilled on a small alembic pot still. El Amparo is bottled and enjoyed locally as an unaged spirit at still strength of approximately 60% ABV, making it a local tradition now available for discovery by the global market.