Panama-Pacific Rum is a tribute to the 1915 Panama-Pacific International Exposition held in San Francisco. The rum is produced at the San Carlos distillery in the Herrera province of Panama. It is made from molasses and pineapple yeast is used for fe ...
Panama-Pacific Rum is a tribute to the 1915 Panama-Pacific International Exposition held in San Francisco. The rum is produced at the San Carlos distillery in the Herrera province of Panama. It is made from molasses and pineapple yeast is used for fermentation. It is then distilled on a traditional copper column. The age statement on the bottle thus reflects the youngest component of the blend.
Detail:
The production of Panamá-Pacific rums begins in the interior of Panama, in the province of Herrera. Here, between January and May, sugar cane is harvested at its optimum maturity. The juice of the cane is pressed at the San Carlos distillery within 12 hours of harvest to preserve its fresh flavour. It is then turned into molasses, to which pineapple yeast is added. Fermentation takes 24-30 hours.
This is followed by distillation in a copper column, in line with the early rum-making traditions originally practised in Cuba. Distillation is carried out at a slightly lower alcohol level than normal, producing the rich flavour typical of Panamá-Pacific rums.
It is aged for 3 years in Kentucky bourbon barrels. The year-round hot and humid climate with an average temperature of 35 °C creates an ideal environment for ageing the spirits. The rum is then examined to see if it is suitable for longer ageing or filtered through charcoal to produce white rum. Selected rums that master blender José 'Don Pancho' Fernandez sees potential in are transferred to Tennessee and Canadian whiskey barrels, where they rest for a number of years. These casks are 'toasted' rather than directly fired. As a result, they add subtle notes of butter, vanilla and caramel to the rum, without overpowering its basic flavour.
Flavor Profile:
Panamá-Pacific Rum 15 Years is stored for 3 years in American oak bourbon barrels after distillation and then aged for an additional 12 years in rye whiskey barrels. The nose opens with notes of pears, which eventually give way to aromas of raisins and cane sugar. The taste is rich. It moves from blackcurrant jam and caramel crème brûlée to spicy ginger and black pepper. In the aftertaste, notes of butterscotch candy enter.
Producer/Importer:
The company behind the Panamá-Pacific Rum brand is Las Joyas del Agave, S.A. de C.V. Owned by Jacob Lustig and José Espinoza. Their products include mainly tequila and mezcal. They decided to produce rum when they found that none of the existing rums suited them. They wanted to create a rum that would completely satisfy their palate. They therefore teamed up with master blender José "Don Pancho" Fernandez and the San Carlos distillery.
