Panamá Pacific Blanco Rum 3 años | 40% abv | 1L
40% vol | 1L
Panama Pacifico 3 Year expression begins with freshly-distilled sugar cane being laid into used American Oak bourbon whiskey casks for 3 years. The rum is then is filtered using a natural process that removes colour without removing flavor.
Tasting Notes: Subtle tropical aromas of gardenia and jasmine balanced with a vegetal tang of fresh green sugarcane. Flavours of banana pudding with vanilla wafer cookies, jungle-fresh papaya, and shortbread are balanced by a gentle acidity. The dry finish carries notes of white pepper, cinnamon, and pistachio.
Aroma: Fresh, Sugar Cane
Taste: Papaya, Vanilla
Finish: Lengthy
AQS
Authenticity - Jose Fernandez, the master distiller, ferments the molasses with a proprietary yeast partially extracted from pineapples. All expressions are straight-aged, and contain no caramel colours nor artificial flavourings
Quality - Freshly-harvested cane is crushed for its juice within 15 hours of harvest, then boiled & spun to separate the sweet and mineral-laden molasses for fermentation. The Reserva expressions are aged for additional years in used Tennessee & Canadian whiskey casks that have been toasted, rather than charred, to better retain the rum’s natural characteristics
Sustainability - Organically-grown Panameño estate sugarcane from the famed growing region of La Provincia de Herrera
40% vol | 1L
Panama Pacifico 3 Year expression begins with freshly-distilled sugar cane being laid into used American Oak bourbon whiskey casks for 3 years. The rum is then is filtered using a natural process that removes colour without removing flavor.
Tasting Notes: Subtle tropical aromas of gardenia and jasmine balanced with a vegetal tang of fresh green sugarcane. Flavours of banana pudding with vanilla wafer cookies, jungle-fresh papaya, and shortbread are balanced by a gentle acidity. The dry finish carries notes of white pepper, cinnamon, and pistachio.
Aroma: Fresh, Sugar Cane
Taste: Papaya, Vanilla
Finish: Lengthy
AQS
Authenticity - Jose Fernandez, the master distiller, ferments the molasses with a proprietary yeast partially extracted from pineapples. All expressions are straight-aged, and contain no caramel colours nor artificial flavourings
Quality - Freshly-harvested cane is crushed for its juice within 15 hours of harvest, then boiled & spun to separate the sweet and mineral-laden molasses for fermentation. The Reserva expressions are aged for additional years in used Tennessee & Canadian whiskey casks that have been toasted, rather than charred, to better retain the rum’s natural characteristics
Sustainability - Organically-grown Panameño estate sugarcane from the famed growing region of La Provincia de Herrera
40% vol | 1L
Panama Pacifico 3 Year expression begins with freshly-distilled sugar cane being laid into used American Oak bourbon whiskey casks for 3 years. The rum is then is filtered using a natural process that removes colour without removing flavor.
Tasting Notes: Subtle tropical aromas of gardenia and jasmine balanced with a vegetal tang of fresh green sugarcane. Flavours of banana pudding with vanilla wafer cookies, jungle-fresh papaya, and shortbread are balanced by a gentle acidity. The dry finish carries notes of white pepper, cinnamon, and pistachio.
Aroma: Fresh, Sugar Cane
Taste: Papaya, Vanilla
Finish: Lengthy
AQS
Authenticity - Jose Fernandez, the master distiller, ferments the molasses with a proprietary yeast partially extracted from pineapples. All expressions are straight-aged, and contain no caramel colours nor artificial flavourings
Quality - Freshly-harvested cane is crushed for its juice within 15 hours of harvest, then boiled & spun to separate the sweet and mineral-laden molasses for fermentation. The Reserva expressions are aged for additional years in used Tennessee & Canadian whiskey casks that have been toasted, rather than charred, to better retain the rum’s natural characteristics
Sustainability - Organically-grown Panameño estate sugarcane from the famed growing region of La Provincia de Herrera
Panama Pacifico’s rum production begins in Panama's interior, in Provincia de Herrera, where they harvest the sugarcane during its optimal maturity between the months of January and May. Once harvested, they 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. The cane mash is then distilled in historic Coffey copper column still to a slightly lower proof than is normally achieved in other distilleries, creating the rum’s signature richer, fuller flavor and character. After distillation, the fresh cane spirit is then rested in Kentucky bourbon casks initially for three years. Samples of that young rum are then carefully reviewed to determine integrity for a potentially-longer aging regimen.