The rum's background is influenced by "Don Pancho", who moved from Cuba to Panama, and whose experience in rum production stretches back to the 1970s.
Method of production and ripening: Sugarcane is collected from Herrera's sugarcane plantations, cut and pressed into juice. The juice is boiled so that the crystallized sugar can be separated from the molasses. Pineapple yeast is added to the molasses mixture, and the fermentation reaction begins. The mixture is distilled five times and the alcohol content rises to 92–94%. The distillate is cut to 75% and the drink is transferred to American oak barrels for 18-24 months. A second cut lowers the alcohol content to 49%, after which the distillate is transferred to American whiskey barrels for 12 to 24 months.
