MANUFACTURING


The journey of every single bottle of RON PIET begins on a sugar cane plantation in southern Panama. Until it finds its well-deserved place in your in-house bar, it goes through a strictly controlled manufacturing process in our production facility in San Miguelito, which gives it its incomparable, fruity-smooth note.

1. SUGAR CANE

Rum is based on the raw material sugar cane.
The sugar cane is first crushed and pressed to make a juice. This is boiled to syrup until a dark, syrupy mass is left behind, the molasses.

2. FERMENTATION

The obtained molasses is fermented with the help of yeast. In this process, the sugar is converted into alcohol through chemical reactions. It takes about two days for fermentation to complete. Now the mash can be distilled. The alcohol is around five to ten percent.

3. DISTILLATION

The distillation increases the alcohol significantly. To do this, the mash is heated in a boiler and the condensate is collected. Unwanted lint is caught by the flow and aromas and alcohol form the heart, the middle section of the distillation, which continues to work.

4. STORAGE & MATURATION

The distillate obtained is poured into barrels. It takes ten years to mature into our RON PIET Premium Rum. Only through our exquisite bourbon oak barrels and the Caribbean climate in Panama does the rum become more complex, harmonious and rich in nuances and get its characteristic aromas – the soft sweetness of vanilla.

5. BOTTLING IN HAMBURG

After its long development process, the precious RON PIET rum is finally bottled in Hamburg in the characteristic 0.5l hexagonal bottle. From then on, he not only convinced rum lovers in Germany and Europe, but also managed to win new fans thanks to his special mildness.

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The sugar cane


The candy canes for our RON PIET grow mainly in the Herrera province of the Republic of Panama. These are crushed in a grinder and the juice they contain is squeezed out. This is cleaned and heated until it evaporates. The sugar is concentrated and crystallized in the process. The crystals are separated from the syrup residue in a centrifuge – the so-called molasses is created. To get more sugar crystals and corresponding molasses, this process is repeated twice until a thick, viscous, brown liquid is formed.
This is clarified and sterilized in order to guarantee our high product quality and to minimize bacterial growth. By adding water from our own water treatment plant, fermentation is started and the concentration of viscosity and sugar content are reduced.

The maturation process


The water-clear raw rum is poured into maturing barrels, where it gradually turns into smooth rum. The oak wood of our white American oak barrels, ex bourbon, has a strong influence on the maturation and the unmistakable taste. The type and amount of flavor compounds extracted depends heavily on the duration and temperature of aging.

We use fresh oak barrels that have been used once, as they give off even more flavor than old barrels. A traceability system helps us identify individual kegs and select them based on their history of use.