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.
Rich and unexpectedly intense for a white rum. Immediate notes of brown sugar and hot-buttered toast. Creamy. A strong whiff of fresh-ground coffee. Cocoa powder and cappuccino. Golden syrup and raisin cake. The palate again, much bigger and more expressive than one expects from a white rum. Amazing soft, creamy texture. Deliciously chocolatey, with the mocha notes from the nose weaving through a luscious, highly sophisticated palate. Perfectly rounded and balanced. Long and sweet, but retains enough zip and complexity to easily avoid becoming sickly. A trace of pepper towards the end.