Exposición Panamá-Pacific Rum is a Spanish-style molasses-derived rum made at the San Carlos distillery in the Provincia de Herrera region of Panamá. Panamá’s year-round hot and humid climate of an average 35° C (95° F) is the perfect environment for rum to age & mature. Panamá-Pacific’s age statement reflects the youngest rum in the blend, not just a portion of it. The rum production begins in Panama's interior, in Provincia de Herrera, where sugarcane is harvested during its optimal maturity between the months of January and May. Once harvested, the sugarcane’s succulent juices are extracted within a short twelve-hour window in order to retain their bright, fresh sweetness. The cane juice is then evaporated into a rich, delicious molasses, to which is added yeasts extracted from pineapples to ferment the sugars into a low-alcohol mash which will then be strengthened through distillation.

In keeping with early rum production traditions originally applied in Cuba, the fermented molasses is distilled in an historic copper Coffey column still to a slightly-lower proof than is normally achieved in other distilleries, creating Panama Pacific rum’s signature richer, fuller flavor and character. After distillation, the rum initially rest in Kentucky bourbon casks for three years. Samples of that rum are then carefully reviewed to determine integrity for a potentially-longer aging regimen, or are charcoal-filtered for the "carta blanca" style blanco expression. Those rum selections deemed worthy of an extended maturation are then transferred into used Tennessee and Canadian whiskey barrels, whose oak flavours are more depleted, for a gentle imparting of vanilla, caramel and butterscotch notes without over-dominating the balanced essential flavours. During this extended aging, the rum rests in its casks until optimal flavours are attained.