About Pampero Rum

The distillery "Complejo del Centro Licorero" was founded in 1938 by good friends Alejandro Hernández and Luis Toro as part of the company Industrias Pampero C.A.. Since then, the distillery located in Ocumare del Tuy in the Venezuelan state of Miranda has been producing high-quality rum under the name "Ron Pampero".
The word "Pampero" stands for the strong south-west wind in Venezuela, which often blows across the grasslands ("pampas") and also has an effect on rum production: The pampero brings hot air and high humidity to the high plains of Venezuela and leads to intense changes in temperature and weather. Thanks to these unique climatic conditions, rum produced in the Venezuelan highlands matures much faster than is usual in other regions. It therefore absorbs more flavours from the barrel in a shorter time and tastes very mature and full-bodied after just a few years.
In the decades since it was founded, the Ron Pampero brand has built up an excellent reputation. Today, Pampero is one of the most important rum producers in Venezuela and its rum has long been shipped all over the world.
The Pampero logo shows a gaucho, a South American cattle herder similar to the North American cowboys, on a rearing horse. Because of this logo, Ron Pampero is also called "caballito frenao" (reined horse) in Venezuela.

How does Pampero rum taste?

The aroma and flavour of Pampero rum are perfectly matched, so that the harmoniously composed spirits are sure to impress both beginners and rum connoisseurs alike.
The basis for this taste experience lies in the careful selection of the ingredients for the rum. The molasses used as the basis for the rum is obtained exclusively from fresh, locally grown sugar cane. As the sugar cane is only processed into molasses a few hours after harvesting, it retains its full flavour, which in turn is decisive for the high quality of Pampero rum. As the distillery is located in the headwaters of the mighty Amazon, the water used for production comes from these natural sources.
The Pampero distillation process traditionally takes place in three phases, which gives the rum a special purity. The first distillation is followed by a second and third distillation, depending on what type of rum the end product will be, which make the rum either "lighter" or "heavier". Depending on the variety, the rum from Pampero matures for several years in oak barrels in which whisky or sherry was previously stored, allowing it to absorb flavours from these barrels.
The focus of Pampero is on blends from different vintages, which are specifically combined with each other. The aim is to create a harmonious, well-balanced and full-bodied rum.
Each type of rum from Pampero impresses with its very own character, from velvety-soft to delicately sweet to strong and spicy. Depending on the taste, the rums from the Venezuelan distillery are suitable for pure enjoyment or "on the rocks", but can also serve as a flavourful base for long drinks and cocktails such as Cuba Libre or Planter's Punch.

The Pampero Rum

Pampero Anejo Especial

Ron Pampero made a name for itself with this rum, which has been produced since the distillery was founded and was the first rum from Venezuela to be labelled "añejo" ("matured"). It matures for three to four years in ex-bourbon barrels before being bottled. This rum has a special character, is light, sweet and flavoursome, with notes of honey, vanilla and a little wood. Light herbal notes are added in the dry finish, which harmoniously round off the flavour experience.
The Anejo Special has already won several awards, including the silver medal at the World Spirit Competition in 2017.

Pampero Aniversario Reserva Exclusiva

In addition to the Anejo Especial, the Aniversario Reserva Exclusiva from Pampero is now also considered a classic. This rum was first produced in 1963, when the Ron Pampero distillery celebrated its 25th anniversary. In recent decades, the Aniversario Reserva Exclusiva has developed into a classic that has become an integral part of Pampero's product range.
This high-quality blend is made from various rums that have previously been aged for four to six years in ex-whisky and sherry casks. The rum has a complex flavour with sweet and spicy notes, a creamy, full mouthfeel and a fruity, medium-length finish.
In 2007, this flagship rum from Pampero was named the best rum in the world at the World Spirits Competition in San Francisco.

Pampero Blanco

This white rum is matured in oak barrels in which whisky was previously stored. It has a subtle spicy flavour with a slight sweetness and notes of tropical fruit. A little vanilla is also recognisable. The finish is long-lasting and sweetish. In 2011, it was honoured as the best rum of the year at the International Spirits Award. Pampero Blanco is best enjoyed neat or used as a base for a classic Cuba Libre.

Pampero Seleccion 1938

This rum is Pampero's reference to the year the distillery was founded, 1938. It is matured for at least five years in white oak barrels in which whisky was previously stored, allowing the rum to absorb additional flavours. The Seleccion 1938 has a pleasant, mild and slightly sweet flavour. Notes of vanilla are in the foreground, with toffee, cookies and cocoa also recognisable.