Cacao Liqueur
Using our Pedro Mandinga Raspadura Rum as the base spirit, we created a Cocoa Liqueur in collaboration with I Love Panama Chocolate. The trinitarian cocoa comes from Bocas del Toro Island on Panama’s Caribbean Coast. The process starts with an infusion between our Raspadura Rum and the cocoa nibs to extract all the flavors and color from the cocoa.
Sugar farm
Cacao in Bocas del Toro is cultivated artisanally by small producers who primarily associate cacao production with other crops such as bananas, pixbae, timber trees, guavas, and other fruit trees. The island of Bocas del Toro is located in the Caribbean Sea between Panama and Costa Rica, contributing to the unique flavor of this product due to geographic conditions.
To create our Cacao liqueur, we collaborated closely with our friends at I Love Panama Chocolate, who assisted us in finding the perfect cacao for this project. Harvested responsibly and sustainably, we receive the cacao as nibs, which are infused with our Raspadura Rum for several days until all the necessary flavors are extracted. It is then filtered, and raspadura syrup is added to lower it to 28% ABV.
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.
