Panama Pacific Rum

The journey of PANAMÁ-PACIFIC RUM begins at the Las Cabras Distillery, a Panamanian sugar mill built a hundred years ago in 1919. Under the whims of changing global sugar geopolitics, the estate fell into a state of neglect and was slowly reclaimed by the jungle. In the 1990s, the new owners recognized the potential of the property and during the restoration work, they discovered an exciting historical relic: completely overgrown, a copper-and-brass pot still from 1922 was found, manufactured by American & Brass Works from Cincinnati, Ohio. This marked the rebirth of Las Cabras Distillery and a new world-class rum was ready for the world!

Our rum production begins in the interior of Panama, in the Herrera Province, where we harvest our sugarcane during its optimal ripeness between the months of January and May. After harvesting, we extract the juicy sugarcane juices within a short window of twelve hours to preserve their bright, fresh sweetness. The sugarcane juice is then cooked into a rich, delicious molasses, to which we add pineapple-extracted yeasts that ferment the sugar into a mash.

For the distillation of PANAMÁ-PACIFIC RUM, the Cuban-born Señor Francisco 'Don Pancho' Fernandez Perez is responsible. Don Pancho is a legend in the rum business, pursuing his destiny for over 50 years and creating some of the best rum brands.

After distillation of the mash in the historic Copper Coffet Column, PANAMÁ-PACIFIC RUM is first aged for three years in charred Kentucky Straight Bourbon barrels. Samples of this rum are then carefully evaluated to determine their suitability for potential longer aging. Only the rums deemed worthy of extended aging are then filled into freshly toasted former Tennessee and Canadian whiskey barrels. This imparts gentle vanilla, caramel, and butterscotch notes to the distillates without overshadowing our balanced essential rum aromas. The rum now rests in its barrels until it has developed its optimal flavors. Panama's year-round humid climate and an average temperature of 35 degrees Celsius provide the perfect environment for balanced maturation.

Our PANAMÁ-PACIFIC RUMs are naturally aged and contain no caramel colors or artificial flavors. Unlike the Solera method, our age statements refer to the maturation time of the youngest rum used in the blend.