The molasses obtained is fermented with the help of yeast. In this process, the sugar is converted into alcohol trough chemical reactions. It takes about two days for the fermentation to be completed. Only then can the so-called mash be distilled. Its alcohol content is around five to ten percent.
4. STORAGE & AGING
The distillate obtained is put into barrels. It takes several years to mature into our RON PIET Premium Rum. Only through our selected oak bourbon barrels and the Caribbean climate in Panama, the rum becomes more complex, harmonious and nuanced and gets its characteristic flavors – the soft sweetness of vanilla.