Pampero
Pampero is a distillery from Venezuela known worldwide for its Rum, with an intense and velvety aroma, which has established itself as a new benchmark standard and has given Venezuelan distillate its new identity. Pampero was founded in 1938 in Caracas by Alejandro Hernández and Luis Manuel Toro, two friends who shared the same passion for rum production and had the insight to use oak barrels for aging the distillate for at least 24 months. This production process was later adopted throughout Venezuela: by law, it is possible to call a distillate aged at least 2 years “rum”, while below that period it is referred to as “aguardiente de cana”.
The Pampero Rums are born in La Miel, a wonderful location in the western part of Venezuela. The quality and unique character are ensured by the use of carefully selected raw materials, rigorous production processes, and the equatorial climate. The sugar cane, thanks to the great thermal excursion between the day and night, manages to bring out its sweetest part in this area. It is transported to the distillery within 24 hours of harvesting, in order to preserve an excellent quality of flavor and sugar content of the molasses. Moreover, the strategic position in the heart of the Amazon allows access to an excellent source of water, a fundamental element in determining the superior quality of Pampero rum.
Compared to many other distilleries, Pampero uses different distillation processes to obtain a spicy and aromatic product, a Spanish style Rum among the purest and most appreciated in the world: the production always involves a triple distillation, where the last phase will determine the alcohol content and the intensity of aroma. The subtropical climate of Venezuela, characterized by high humidity and strong daily temperature fluctuations, favors a maturation three times faster than in European countries and in Whisky and Cognac.Among all the
Pampero is a distillery from Venezuela known worldwide for its Rum, with an intense and velvety aroma, which has established itself as a new benchmark standard and has given Venezuelan distillate its new identity. Pampero was founded in 1938 in Caracas by Alejandro Hernández and Luis Manuel Toro, two friends who shared the same passion for rum production and had the insight to use oak barrels for aging the distillate for at least 24 months. This production process was later adopted throughout Venezuela: by law, it is possible to call a distillate aged at least 2 years “rum”, while below that period it is referred to as “aguardiente de cana”.
The Pampero Rums are born in La Miel, a wonderful location in the western part of Venezuela. The quality and unique character are ensured by the use of carefully selected raw materials, rigorous production processes, and the equatorial climate. The sugar cane, thanks to the great thermal excursion between the day and night, manages to bring out its sweetest part in this area. It is transported to the distillery within 24 hours of harvesting, in order to preserve an excellent quality of flavor and sugar content of the molasses. Moreover, the strategic position in the heart of the Amazon allows access to an excellent source of water, a fundamental element in determining the superior quality of Pampero rum.
Compared to many other distilleries, Pampero uses different distillation processes to obtain a spicy and aromatic product, a Spanish style Rum among the purest and most appreciated in the world: the production always involves a triple distillation, where the last phase will determine the alcohol content and the intensity of aroma. The subtropical climate of Venezuela, characterized by high humidity and strong daily temperature fluctuations, favors a maturation three times faster than in European countries and in Whisky and Cognac.Among all the
