Produced from hand harvested sugar cane grown in the Las Cabras de Pese region of Panama, fermented locally with Don Pancho's proprietary strain of yeast and distilled in legacy copper column stills nearly 100 years old before it is aged in white American oak barrels for at least eight years. Initial aromas of caramel and raw vanilla bean, cassia and roasted nuts lead to leather and charred oak over sherry, muscavado and vegetal cane. Over time, the tasting glass echoes increasingly bold and intense aromas of toasted wood. On the palate a sweet opening of buttery caramel, vanilla and leather are balanced by a bitter nuttiness with a hint of fennel as the wood builds into toasty oak before it dries out mid-palate with a relatively long slow fade. It's a masterful blend of younger rums fortified with old aged stocks.