Proof: 43% alc. vol. (86 proof)
Product Website: Caña Brava Rum
Place of Distillation: Las Cabras Distillery, Panama
Caña Brava Rum
Made In The Cuban Style By A Distiller With Over 45 Years Of Rum-making Experience
Situated in the central province of Panama, Las Cabres Distillery was first erected in 1919 as a sugar mill. In the years following its construction, ownership of the mill passed from the government to international investors, before the mill was ultimately closed down just after World War II. In the mid-1990s, Don Pancho discovered an abandoned, antique copper-column still at a warehouse adjacent to the mill, and purchased the property. Since then, Pancho, who had previously been a rum distiller in Cuba for nearly four decades, has been producing a new type of Panamanian rum.
Cana Brava Rum is made from wild sugar cane that is harvested from the rich, volcanic soils surrounding Las Cabres Distillery. Once the sugar cane has been shredded, the remaining pulp is fermented with a natural pineapple yeast that Pancho has been cultivating for years. Then, the rum is distilled through a five-column still (the first four columns are made entirely of copper, while the last is made from copper and brass). Following distillation, the rum is aged for nearly two years in new, American oak casks, before it is finished in used bourbon and Tennessee Whiskey barrels for an additional 12 to 24 months. The aged rum is then blended with rum that Pancho has been maturing for a minimum of six years, before it is brought to proof and bottled by hand.
“In search of the perfect rum for a classic daiquiri, I tested every premium white rum on the market. Caña Brava scored as one of the top three. It has a dry sugar cane flavor that marries perfectly with lime and sugar.” – Jeff “Beachbum” Berry
Cana Brava Rum has an aroma of sugar cane, oak and citrus, that is followed by notes of coconuts, honey and molasses. The notes of oak, citrus, vanilla and dark chocolate on the palate lead to a silky, medium long finish that earned the rum the Silver Medal at the San Francisco World Spirits Competition in 2013.