This gem is not as well-known in the UK, but highly rated elsewhere. Pampero is categorised as a premium rum from Venezuela dating back to 1938.
Founded by Alejandro Hernandez, Hernandez original recipe introduced a distillation process unique to Venezuela. Hernandez harvested the finest sugar cane only in the incredibly humid dry season, to produce a smoother cut of alcohol. This alcohol blended with the local Carbonero spring water creates set the standard for rum production in Venezuela, and is proudly the first rum to be accredited ‘Anejo’ by the Venezuelan government.
Its name comes from a vicious squall that strikes throughout the Pampas of South America. Its forceful winds bring extreme humidity, severe rains and powerful thunderstorms in its path. How does this all add up to the rum itself? Well below, I give to you my tasting notes on the core range –
Pampero Blanco – 40%
Light vanilla notes on the nose, with a relatively smooth offering on the palate with a harsh spice developing near the end that lingers. Slight vanilla flavour comes through slowly.
Pampero Especial – 40%
Vanilla and toffee notes on the nose with a light sweetness following. Light flavours of vanilla on the palate with a slight burn sugar coming through soon after. Toffee lingers near the long finish.
From what I could find, Pampero is to be enjoyed ‘El Ritual’: rum with lime, sugar and coffee. There is also an Aniversario edition available, with Pampero popping up in many bars in the UK, although more commonly found on your travels in Italy and Spain.
© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.