Ron Piet rum is produced in San Miguelito, Panama, according to ancient
tradition and reflects the art of classic rum production. Legend has it that Ron
Piet was once the parrot of a notorious pirate whose ship was sunk in a battle.

While everyone else sank, the brave bird survived by clinging to a barrel
labeled "Ron 10 Anos Panama". This barrel drifted at sea for a long time until
it was finally washed up on the beach in Hamburg with the parrot on board. A pub
owner found the barrel and the parrot, took care of the animal and gave it the
name "Ron Piet" in reference to the inscription.



To produce the rum, the finest cane sugar is mixed with yeast and high-quality
water. Maturation takes place over a period of 10 years in former bourbon
barrels, giving the rum its characteristic depth and complexity. Finally, the
rum is bottled by hand in Hamburg, which underlines the connection between its
Panamanian origins and the northern German port city.