Exposición Panamá-Pacific Rum is a Spanish-style molasses-derived rum made at the San Carlos distillery in the Provincia de Herrera region of Panamá. Panamá’s year-round hot and humid climate of an average 35° C (95° F) is the perfect environment for our rum to mature under the careful supervision of our always-attentive quality control team. We bottle no rum until it has entirely achieved the stated age… Panamá-Pacific’s age statement reflects the youngest rum in the blend, not just a portion of it.

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ORIGIN

Our rum production begins in Panama's 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.

In keeping with early rum production traditions originally applied in Cuba, we then distill the cane mash in our historic Coffey copper column still to a slightly lower proof than is normally achieved in other distilleries, creating our rum’s signature richer, fuller flavor and character. After distillation, we rest the fresh cane spirit 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. Those rum selections deemed worthy of an extended maturation are then transferred into exhausted Tennessee and Canadian whiskey barrels, whose oak flavors are more depleted, for a gentle imparting of vanilla, caramel and butterscotch notes without over-dominating our balanced essential flavors of cane and molasses. During this extended aging, the rum rests in its casks until optimal flavors are attained.

EXPRESSIONS

Panamá-Pacific Rum 23 Years

Our hallmark 23 Year expression begins with freshly-distilled sugarcane laid into used American Oak bourbon whiskey casks initially for 3 years before a 20-year finishing in used Tennessee and Canadian rye whiskey casks that have been toasted, not charred. The interplay between these barrels maintains the desired balance between the rum’s intrinsic qualities and the characteristics introduced by the oak.

This rum opens with aromas of vanilla, tannins, and sugar toasted in Irish butter that meld with coconut, banana, and cherry-almond pastry. The palate presents a delicate caramel butter, before a bright warmth leading to rich wood, a little more cherry-almond, then crushed cacao nibs. Delicious dessert notes fade into wood in the finish.

DISTILLER SCORE 96

TASTINGS 96 PLATINUM MEDAL SUPERLATIVE

Panamá-Pacific Rum 15 Years

For the 15 Year expression, freshly-distilled sugarcane is laid into used American Oak bourbon whiskey casks for initially for 3 years before a 12-year finishing in used Tennessee and Canadian rye whiskey casks that have been toasted, not charred. The interplay between these barrels maintains the desired balance between the rum’s intrinsic qualities and the characteristics introduced by the oak.

The 15 Year's nose opens with subtle fragrant pear notes that give way to aromas of raisin and pungent brown sugar. Rich black currant jam and brûlée caramel flavors unfold, leading into spice notes of ginger snaps and fresh-cracked black pepper. Butterscotch candy lingers on the soft, extended finish.

Panamá-Pacific Rum 9 Years

Panamá-Pacific Rum 9 Year begins with freshly-distilled sugarcane being laid into used American Oak bourbon whiskey casks for initially for 3 years before a 6-year finishing in used Tennessee and Canadian rye whiskey casks that have been toasted, not charred. The interplay between these barrels maintains the desired balance between the rum’s intrinsic qualities and the characteristics introduced by the oak.

The 9 Year expression offers aromas of warm butter, flan caramel custard, and golden raisin that float over a bed of spiced dried cherry and apricot. A sweet caramel palate quickly gives way to charred wet wood, with golden raisin close behind, before subtle coconut husk and banana notes lead to a nice, long, buttery wood finish.

Panamá-Pacific Rum 5 Years

For our 5 Year expression, freshly-distilled sugarcane is laid into used American Oak bourbon whiskey casks for initially for 3 years before an additional 2-year finishing in used Tennessee and Canadian rye whiskey casks that have been toasted, not charred. The interplay between these barrels maintains the desired balance between the rum’s intrinsic qualities and the characteristics introduced by the oak.

The nose on the 5 Year displays prominent honeysuckle blooms mixed with soft vanilla and dark caramel. The aromas carry through to a palate of sweet-tart caramel Granny Smith apple that develops into Asian pear and honeydew melon. The finish is soft and long, with lingering cedar notes.

Panamá-Pacific Rum 3 Years

The 3 Year expression begins with freshly-distilled sugarcane being laid into used American Oak bourbon whiskey casks for 3 years. The rum is then is filtered using a natural process that removes color without removing flavor.

Our blanco 3 Year rum displays subtle tropical aromas of gardenia and jasmine balanced with a vegetal tang of fresh green sugarcane. Flavors 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.

RECIPES

El Presidente

1 1/2 oz Panamá-Pacific Rum 15 Years
3/4 oz French vermouth
1/4 oz curaçao
1/2 teaspoon grenadine

Stir with ice and strain into a cocktail glass, then garnish with a lemon zest.

Daiquiri

2 oz Panamá-Pacific Rum 3 Years
1 oz fresh lime juice
3/4 oz simple syrup

Shake with ice and a spent lime hull, then strain into a chilled cocktail glass. Garnish with a lime wedge.

Palmetto

2 oz Panamá-Pacific Rum 9 Years
1 oz Italian vermouth
2 dashes Angostura bitters

Stir with ice and strain into a cocktail glass.

Queen's Park Swizzle

3 oz Panamá-Pacific Rum 3 Years
¾ oz lime juice
½ oz s
imple syrup
fresh mint

Add all ingredients and a half-hull of the spent lime into a Collins glass. Fill the glass with crushed ice and swizzle until the glass frosts over. Top with 4 dashes of Peychaud's bitters and an additional mound of crushed ice, then garnish with a large sprig of mint. Serve with a straw.

Jean Harlow

2 oz Panamá-Pacific Rum 5 Years
2 oz Italian vermouth

Stir with ice and strain into a cocktail glass, then garnish with an orange zest.

Jaunty Angle

1 1/2 oz Panamá-Pacific Rum 9 Years
3/4 oz rye whiskey
1 barspoon green Chartreuse
1 barspoon rich demerara syrup
2 dashes Angostura bitters
1 dash orange bitters

Stir with ice and strain into a chilled rocks glass without ice, then garnish with an lemon zest.

Recipe by Matt Robold

Mt. Baker Beaker

2 oz Panamá-Pacific Rum 5 Years
1 oz lemon juice
3/4 oz pineapple juice
1/4 oz simple syrup

Shake with crushed ice and pour all contents into a rocks glass, then top with additional crushed ice to mound. Grate fresh nutmeg on top and garnish with a pineapple crown leaf.

ACCOLADES

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“Very unique; a distinctive blend of molasses and caramel with the perfect touch of funk behind the tropical fruit, tobacco and lingering candied nuances. Stunning purity.”
Wyatt Peabody, spirits journalist

“These rums are absurdly good.”
Dave Catania, Spirits Evangelist, Burke Distributing

“100% about the quality of the cane… can easily turn the evening into a metaphysical exercise."
Jack Orion, Rum Ratings

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CONTACT

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