Venezuela’s tradition of rum-making dates back to colonial times, but Pampero’s™ ageing process broke new ground, making it the first in the whole country to be officially designated ‘aged’ (añejo) and setting a new standard of quality for Venezuelan rum.
A PROUD HISTORY
Our story begins in Caracas, 1938. Two friends with humble beginnings, little distilling experience, but an unquenchable passion for making rum, took the unlikely step of using oak casks for ageing. Inspired by the free spirit of the Llaneros - the Venezuelan cowboys who helped liberate Central American countries from Spanish colonisers - Alejandro Hernandez and Luis Toro were determined to do things their way. Today the Llanero remains Pampero's™ symbol, representing the freedom of the plains and the passion of our founders' spirit. It lives on in the work of our maestro ronero, Luis Figueroa. This self-confessed "big man with a big nose" can talk about Pampero™ from dusk until dawn. But talking is no substitute for tasting, for "the truth," he says, "comes from the liquid."
A UNIQUE PROCESS
Locally grown sugar cane reaches our distillery within 24 hours, ensuring the flavour and sugar content of our molasses remain of the highest quality. Our Amazonian location gives us an excellent source of natural mineral water, which is critical to the final quality of the rum.
Unlike many distilleries, Pampero™ continues to use three different distillation processes for a purer, higher quality rum. After its initial distillation, the alcohol can be made 'lighter' or 'heavier' by undergoing its second and third distillations in a column, kettle, or pot still.
Venezuela's high humidity, high temperatures, and nightly temperature drops provide intensive ageing conditions all year round, leading to a maturation rate approximately three times greater than that of scotch or cognac.
WE ARE THE NEW LLANEROS
A taste of carnival... Especially enjoyable in spring, summer, or whenever the party mood hits.
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