About our
process
What makes Pedro
Mandinga Rum special?
Pedro Mandinga stands out for its 100% production based on raspadura from a single farm. Regarding the crafting of our rums, we employ lengthy fermentation periods and a distillation process using a copper still, which is directly overseen by the master rum maker at every stage of production.
1
Ingredients
Unlike most Panamanian rums that use molasses, we use raspadura, a type of unrefined cane sugar produced in the Caribbean and Latin America. The raspadura is obtained by cooking, concentrating and caramelizing the fresh cane juice.
Our raspadura is produced in an artisanal way on a family farm in Chiriquí, at the foot of the Barú Volcano. Pedro Mandinga rums are considered a “terroir” rum since they retain characteristics of sugar cane juice, such as its earthy flavor.
The “queen” and “crystal” sugar cane varieties are harvested by hand, resulting in a cleaner rasp and better rum.
2
Fermentación
Our fermentation process takes approximately 8 to 10 days, longer than mass-produced spirits, which ferment around 24 to 48 hours. This prolonged fermentation allows us to obtain a rum with a higher ester content, rounder, with more flavor and less higher alcohols.
3
Copper Pot Still
Our distillery has a copper pot handcrafted by the Arnold Holstein company in Germany, it features a rectifying tower of 9 copper bubble plates. This still allows us to have a hands-on approach to our distillation process, allowing us to carefully control the fractions obtained during distillation.
The use of copper is beneficial because it helps remove sulfur deposits from the fermented wort. Sulfur can create a sour taste in the liqueur, so by using copper, we ensure a higher quality and better tasting rum.
4
Sustainability
