When many Americans hear the word aguardiente, they have no idea what it is. In Colombia, however, the sugarcane-based, anise-flavored spirit is a national tradition, commonly served as a shot at celebrations and social gatherings.

Bacan Guaro is a more refined interpretation of that traditional spirit. Founded by Colombian entrepreneur Diana Espinosa March and her Italian-Spanish husband, Ricardo March, Bacan was created to introduce aguardiente to a broader audience and encourage people to savor it rather than simply knock it back as a shot.

Made from sugarcane-derived alcohol and flavored with anise, Bacan has a distinctive herbal, slightly licorice-like character, but the company describes its version as smooth enough to enjoy neat, over ice or in cocktails. The brand is available in two expressions, Bacan 24 and Bacan 29, named for their respective alcohol levels. 

Last year, the company created the L’Shana Bacan, a kosher cocktail combining the traditional Rosh Hashanah flavors of apples and honey. The cocktail was a hit, and this year the company is expanding its holiday offerings with the new HoliDate Spritz, inspired by pomegranates and dates.

Although neither of the Marches are Jewish, the couple has been closely connected to the Jewish community for many years. In 2020, they set out to transform the way aguardiente was consumed, and kosher certification was part of their vision from the very beginning.

“Knowing the Jewish community gave me tremendous respect for the dedication required to preserve its traditions and religious practices,” Ricardo said. “I have seen people make meaningful personal sacrifices, including going for extended periods without eating or drinking when properly certified products are unavailable, in order to remain faithful to their beliefs. That level of commitment demonstrates extraordinary loyalty to tradition and religion.”

For Diana, who was born and raised in Colombia, aguardiente was one of her cherished traditions. The couple wanted to offer a more refined interpretation of the spirit, one that could be savored rather than consumed as a traditional shot.

“We aimed to elevate the aguardiente experience and introduce Bacan to a broader audience that may have never encountered this unique spirit,” Ricardo said. “It is one of Diana’s most cherished traditions from Colombia, and we wanted it to be appreciated globally.”

They spent several years perfecting the recipe and production process, blending influences from South America and Europe. Diana brought the traditions and flavors of her native country to the project, while Ricardo, who is Italian and Spanish, brought his own European background.

“It really mirrors our intertwined lives,” he said.

That attention to detail also extended to Bacan’s kosher certification. Producing the spirit under kosher supervision required careful control of the manufacturing process, including its tanks and bottling equipment.

Another motivation was their commitment to quality and purity. “Producing Bacan under kosher supervision helps us maintain strict control over our tanks and bottling line,” Ricardo said. “The equipment dedicated to Bacan cannot be used for unrelated products, providing an additional level of oversight, consistency and integrity throughout the production process.”

The experience also changed the way Ricardo viewed kosher certification. “It taught me that kosher certification is not simply a commercial designation or a symbol placed on a label. It represents trust, discipline, transparency and respect,” he said. “For that reason, we approach Bacan’s kosher certification with seriousness and a genuine sense of responsibility toward the consumers who rely on it.”

But the Marches’ ambitions for Bacan extended well beyond the Jewish market. “While anise spirits are incredibly popular around the world, U.S. consumers are not accustomed to the flavors. Bacan is a wonderful introduction into the aguardiente category and I hope people from all over come to understand how important the spirit is for people from South America, as well as all over the world,” March said.

Beyond the two Rosh Hashanah cocktails, Bacan Guaro offers a range of drinks that showcases the versatility of the spirit, from fruit-forward and refreshing combinations to coffee and chocolate-based creations. Here are several Bacan cocktails you can serve your guests this Rosh Hashanah. 

HoliDate Spritz

1 1⁄4 oz. Bacan Guaro 29

3⁄4 oz. unsweetened pomegranate juice

1⁄4 oz. fresh lemon juice

3⁄4 oz. homemade date syrup*

1⁄2 oz. Chilled sparkling water

Pomegranate arils and a lemon slice for garnish

Shake Bacan, pomegranate juice, lemon juice, and date syrup with ice. Strain into a stemless glass filled with fresh ice. Top with sparkling water and gently stir. Garnish with several pomegranate arils and a lemon slice.

Homemade Date Syrup

1 cup pitted dates

1 1⁄2 cups boiling water

1 tsp lemon juice

In a heatproof bowl, combine the dates with the water and set aside for 45-60 minutes. Transfer the mixture to a blender and add the lemon juice. Process until smooth. Strain mixture through a fine-mesh sieve, pressing firmly to extract the liquid. If needed, add a teaspoon more of water if needed until it has the consistency of maple syrup. Transfer to a container with a tight-fitting lid. Syrup can be stored in the refrigerator for 2-3 weeks and can be used to top cakes, ice cream and enjoyed in smoothies.

L’SHANA BACAN

2 oz. Bacan Guaro 29

1 oz. fresh pressed unsweetened apple juice (available at Whole Foods and other health food stores)

1⁄2 oz. honey syrup (1:1 honey and warm water)

1⁄2 oz. fresh lemon juice

Apple slice dipped in honey

In a shaker, combine Bacan Guaro, unsweetened apple juice, honey syrup, and lemon juice. Add ice and shake well until chilled. Strain into a chilled cocktail glass. Garnish with a slice of apple dipped in honey.

Bacan Guaro Cocktails

Bacan Berry Smash

1 1⁄2 oz. Bacan Guaro 29

1⁄2 cup of fresh raspberries or 2 oz of frozen raspberries, defrosted

Juice from 1⁄2 lime

1⁄2 oz. agave (adjust to taste)

Grapefruit soda

Mint and/or pink grapefruit slice

Muddle mint, raspberries, lime, agave and Bacan 29 in a shaker. Add ice and shake well. Pour into rocks glass over ice. Top with grapefruit soda. Garnish with mint and/or a slice of pink grapefruit.