Our Rum Production Begins In Panamas Interior In Provincia De Herrera Where We Harvest Our Sugarcane During Its Optimal Maturity Between The Months Of January And May. Once Harvested We Extract The Sugarcane’S Succulent Juices Within A Short Twelve-Hour Window In Order To Retain Their Bright Fresh Sweetness. The Cane Juice Is Then Evaporated Into A Rich Delicious Molasses To Which We Add Yeasts Extracted From Pineapples To Ferment The Sugars Into A Low-Alcohol Mash Which Will Then Be Strengthened Through Distillation.
