Rum Bar Blend
Pedro Mandinga Rum Bar Blend is our Raspadura Rum distilled in a copper still and blended with select Panamanian rums. These rums are crafted with molasses and aged for at least 8 years in American oak barrels previously used for bourbon aging. The result is a smooth rum without added sugar, featuring notes of dried fruits, coconut, chocolate, and toasted oak, with a delicate taste of caramel, vanilla, and nuts.
Sugar farm
Don Candido Martinez's farm is located in the province of Chiriquí, very close to Boquete and the Barú Volcano. With over 40 years of experience, Don Candido has been producing sugarcane honey and preserving the tradition passed down from his father to his son, Candido Junior. They harvest and process the sugarcane on their nearly 15-hectare estate to create the artisanal raspadura used in Pedro Mandinga to produce our rum.
The volcanic soil of Boquete provides the sugarcane with abundant vitamins and minerals that contribute to its unique flavor, creating a distinctive "terroir" from this area of Panama.
Type of sugarcane
Crystal: Characteristically with tall stems that can reach up to 5 well-known for their high juice content. The stems are cylindrical, initially green and fibrous, becoming darker as they mature.
Reina: Is a variant of sugarcane with stems that have a distinctive purple or violet color. This color is caused by the presence of anthocyanins or natural pigments with antioxidant properties. Additionally, these pigments contribute to the sugarcane juice having a darker color and flavor than the classic variety.
Raw material
Raspadura Sugarcane Juice: Is a byproduct of sugarcane, considered the 'ancestral sugar' by many cultures from India to the Caribbean. To obtain sugarcane juice, the cane juice is boiled to concentrate the sugar content, caramelized, and then poured into wooden molds to solidify.
As a natural product, it contains nutrients such as minerals (iron, magnesium, potassium) and some vitamins. It can be said that raspadura sugarcane juice preserves the flavor of Panama's terroir.
Fermentation
In Pedro Mandinga, we use a special yeast to ferment our mash until it reaches a content of 10-12% alcohol by volume (ABV) before being distilled. We ferment at a stable and relatively low temperature to keep the yeast comfortable and to produce the best possible alcohols. It is balance between time and temperature that allows us to achieve a unique flavor profile and make the most of producing smooth, aromatic, and fruity alcohols.
Distillation
Pedro Mandinga distills on a 650-liter copper still with a nine-plate column that aids in producing a fruity and smooth alcohol. To achieve our Raspadura Rum, we undergo three distillations to separate all the alcohol produced by the yeast from the fermented mash, resulting in a noble and naturally fragrant rum.
