”Der Junior” \u00e4r l\u00e4tt, fin och med en fr\u00e4sch karakt\u00e4r. Smak och arom av lite ek, vanilj, citrusfrukter och kanderad kvitten.<\/p>\n
Lagrat i tre \u00e5r p\u00e5 bourbonfat i Panama.<\/p>\n
Om Ron Piet
\nRon Piet var, om historien \u00e4r sann, en trogen papegoja och f\u00f6ljeslagare till en \u00f6k\u00e4nd pirat. Tillsammans ans\u00e5gs de tv\u00e5, piraten och papegojan, som ”havets terror”. Efter ett tragiskt skeppsbrott var den enda \u00f6verlevande Ron Piet. F\u00e5geln klamrade sig fast vid en enda tunna rom graverad ’Ron 10 Anos Panama’, som spolades upp i Hamburg, d\u00e4r Ron Piet bor idag.<\/p>\n
Ron Piet \u00e4r baserad p\u00e5 sockerr\u00f6r fr\u00e5n San Miguelito i s\u00f6dra Panama. De krossas f\u00f6rst och pressas till juice. Saften kokas sedan ner till sirap tills en m\u00f6rk sirapsliknande massa \u00e5terst\u00e5r, kallad melass. Melassen j\u00e4ser och kemiska reaktioner omvandlar sockret till alkohol. Det tar ungef\u00e4r tv\u00e5 dagar. F\u00f6rst d\u00e5 kan den s\u00e5 kallade m\u00e4sken destilleras. M\u00e4sken v\u00e4rms upp i en panna och kondensatet samlas upp. O\u00f6nskade fusila \u00e4mnen f\u00e5ngas upp av processerna och smak\u00e4mnen och alkohol utg\u00f6r k\u00e4rnan, mittdelen av destillationen, som bearbetas vidare. Destillatet \u00e4r fyllt p\u00e5 bourbon ekfat under flera \u00e5r i det karibiska klimatet i Panama, d\u00e4r rommen blir mer komplex, harmonisk, rik p\u00e5 nyanser och f\u00e5r sina karakteristiska aromer \u2013 inte minst vaniljs mjuka s\u00f6tma. Efter den l\u00e5nga utvecklingsprocessen buteljeras Ron Piet rom slutligen i Hamburg i den karakteristiska 0,7 l sexkantiga flaskan.<\/p>\n","protected":false},"excerpt":{"rendered":"
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