Pampero Rum was first crafted in 1938 by the son of a fisherman, Alejandro Hernandez. The original recipe introduced a distillation process unique to Venezuela. The sugar cane is harvested in the humid dry season, to produce a smoother cut of alcohol. The alcohol is then blended with the local Carbonero spring water which helps give this spirit its smooth, rounded flavour. In 1953, Pampero became the first Venezuelan rum to receive the “Norvean Seal” – the seal of approval from the government as a guarantee of excellence, awarded only to products of the highest quality.
The Pampero may be intense, yet it creates the perfect climate to produce the rum of the same name. It’s this climate, the scorching heat of South America helps Pampero age faster — creating a bold and distinct rum with irrepressible flavor. Pampero Especial has a rich character, with notes of butter and toffee.