History & Heritage

Pampero™, authentic and multi-awarded Venezuelan rum, has a long legacy of exceptional quality standard and taste, since 1938. From humble beginnings, Pampero’s founders harnessed the warm Venezuelan climate, natural local raw materials, and a longer aging process, and took a new approach to rum-making, re-defining the quality standards and becoming the very first Venezuelan rum to be named Añejo or aged. The Pampero™ range, lovingly curated by our Maestro Ronero Luis Figueroa, offers a world of extraordinary rich, deep and complex flavors, yet smooth, accessible, and incredibly versatile.

The Making of Pampero™

Venezuela sits at the confluence of three contrasting environments: the Caribbean, the Andes and the Amazon. Here, the heat, humidity and pure mountain water combine to grow exceptionally sweet sugarcane. This makes for the richest molasses which in turn produce some of the finest rums in the world.

Unusually for a rum distiller, Pampero uses three types of still - column, kettle batch and copper - to produce its liquids, each triple distilled for purity. This creates a lot of extra work, but produces subtle differences, giving Pampero™ one of the widest palettes of flavours with which to build and blend its rums.

Pampero™ rums are aged using a range of bourbon, Scotch or sherry oak barrels to develop the liquid characteristics and broaden the range of flavours and colours to choose from. The rum in these barrels matures quickly, as the heat of the Venezuelan microclimate breathes flavours into the liquids at a faster rate than anywhere else in the world.

INTERESTING FACTS

• The intense microclimate in Venezuela matures liquids three times faster than in chilly Scotland. So, a 7-year-old Venezuelan rum has the depth and richness  of a 21-year-old Scotch.
• Pampero™ is proudly the first rum to be accredited añejo (‘aged’) by the Venezuelan government, thanks to its two-year minimum maturation process.