SINGLE ORIGIN PANAMA
Grander Rum is distilled, aged and bottled in Panama using locally grown sugar cane.
SUGAR CANE
Every drop of our rum begins its journey with Panamanian Sugar Cane. It is from this cane that our molasses is produced and then used for fermentation along with proprietary yeast strain and local water.
DISTILLERIES
We work directly with two Panamanian distilleries.
CICHISA
Located in Chiriquí Panama.
Fermentation: 36 hours in duration with freshly harvested estate grown sugar cane molasses, proprietary yeast and water.
DISTILLATION: Five independent, different sized columns producing Heavy and Light distillates.
AGING: Aging initially occurs in American white oak vats and then transferred to ex-bourbon barrels. Barrel entry is typically 70% ABV. Due to the humid conditions, alcohol is typically lost resulting in a reduction in ABV.
LAS CABRAS
Located in Herrera Panama.
Fermentation: 24-72 hours in duration with locally grown sugar cane molasses, proprietary yeast and water.
DISTILLATION: Four independent, different sized columns producing Heavy and Light distillates.
AGING: Aging occurs in ex-bourbon barrels. Barrel entry is typically 75% ABV. Due to the humid conditions, alcohol is typically lost resulting in a reduction in ABV.
BOTTLING
Las Cabras products are bottled in San Miguelito Panama. CICHISA products are bottled in Chiriquí Panama. Once bottled, the rum is packaged and shipped via the Panama Canal to ports around the world.