“Der Oldie” shows its good barrel aging and age with a nice caramel note, a wonderful and characteristic vanilla aroma and a slight sharpness in the aftertaste.
Aged for 20 years in bourbon casks in Panama.
About Ron Piet
Ron Piet was, if history is true, a faithful parrot and companion to the notorious pirate. Together, the two, the pirate and the parrot, were considered the ‘Scræk of the Sea’. After a tragic shipwreck, the only survivor was Ron Piet. The bird clung to a simple rum barrel engraved ‘Ron 10 Anos Panama’, which washed up in Hamburg, where Ron Piet lives today.
Ron Piet is based on sugar cane from San Miguelito in southern Panama. They are first crushed and pressed into juice. The juice is then boiled down to syrup until there is a dark syrupy mass left, called molasses. The molasses is fermented and chemical reactions convert the sugar into alcohol. It takes about two days. Only then can the so-called mash be distilled. The mash is heated in a boiler, and the condensate is collected. Unwanted fusel substances are picked up by the processes and flavors and alcohol form the core, the middle part of the distillation, which is further processed. The distillate is filled in bourbon oak casks for several years in the Caribbean climate of Panama, where the rum becomes more complex, harmonious, rich in nuances and acquires its characteristic aromas – not least the soft sweetness of vanilla. After the long development process, Ron Piet rum is finally bottled in Hamburg in the characteristic 0.7l hexagonal bottle.
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