Cana brava 7 year old reserva anejo panama rum begins its journey with hand harvested sugarcane. The resulting fresh sugarcane molasses are then rushed to fermentation using don pancho’s distinct pineapple yeast. The molasses ferment for approximately 24 hours before being distilled in a vintage copper & brass still built in 1922. The result is fresh aguardiente that are aged in used american whiskey barrels for 2-3 years. The aged aguardiente is gently filtered through charcoal before blending with fresh aguardiente to make the base for cana brava rum. This blend is then further aged for seven years in used bourbon casks before being bottled at 45% abv.

ABV: 45%
Vol: 750ml