Panamanian Aged Rum
The aged side of the isthmus: Panamanian aged rums — Ron Abuelo (Varela's aged line, up to 30 years) and the independent bottlers' Panama rums (molasses rums aged in the tropics, often sherry-finished abroad).
What it is
The aged side of the isthmus: Panamanian aged rums — Ron Abuelo (Varela's aged line, up to 30 years) and the independent bottlers' Panama rums (molasses rums aged in the tropics, often sherry-finished abroad). Origins: the same Pesé sugar country as seco; ageing programmes grew with the global rum boom. Made from: molasses, column distillation, long oak ageing. How it's made: 1) Distil the cane spirit. 2) Age in ex-bourbon oak in the heat. 3) Blend añejo reserves. Served: neat at Panama City's bars. Flavor: caramel, tropical oak, soft spice. Strength: 40%. Culture: Panama pours both its spirits — seco for the cantina, añejo for the city. See also: Seco (Panamanian).
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