“A barrel is like a chemical reactor.” Pampero’s Maestro Ronero on ageing, tradition and the character of Venezuelan rum
Partner content created in collaboration with Italmarket Slovakia.
Venezuelan rum is not defined solely by sugar cane, distillation or the time it spends in a barrel. Its character is shaped by the tropical climate, high humidity, the use of different styles of distillate and the experience of people who learn to read every cask individually.
We spoke with Luis Figueroa, Maestro Ronero of Pampero, about the production of Pampero rums, the role of a Maestro Ronero, the high angel’s share and why bartenders should first discover a rum neat.
Being a Maestro Ronero means carrying the full legacy of the brand
As Maestro Ronero, what does it mean to you personally to be responsible for preserving the authentic character of Pampero Aniversario?
It is a major responsibility. It is not only about formulas and ensuring continuity throughout the production process. You carry the legacy, tradition and quality of the entire company.
Pampero is one of the oldest continuously operating industrial companies in Venezuela, and Pampero Aniversario has been on the market for more than sixty years. My role is therefore not simply to create a product. I have to protect its heritage, its tradition and the values of our industry.
How does the role of Maestro Ronero in Venezuela differ from that of a traditional master blender?
A Maestro Ronero is not simply a master blender. Blending is, of course, part of our work, but over the years we must move through different roles and develop an understanding of the entire production process.
I began working in the rum industry in 1992. I am a chemical engineer and also have an academic background in administration. I started my career in the company’s finance department, later working in administration, exports, imports and security before eventually moving into the technical side of production.
A Maestro Ronero must understand every process and the relationships between them. Knowing just one part of production is not enough. You need to understand how each decision affects the final product.
In Venezuela, the position is also linked to certification under the country’s denomination of origin. A candidate must demonstrate experience across several areas of production, not only blending.
The tropical climate as another ingredient
How does Venezuela’s climate influence the way Pampero rums mature?
For us, the climate is another ingredient in the recipe.
High temperatures and humidity affect both the raw material and the ageing process. In the region where we produce and mature our rums, humidity can reach around 90 percent.
These conditions influence the sugar cane during harvest, but also the transformation of the rum inside the barrels. Oxidation and other chemical reactions take place more quickly.
To me, a barrel is like a chemical reactor. A transformation takes place inside, with the temperature and humidity of the environment helping to create new aromas, flavours and complexity.
How high is the angel’s share under these conditions?
On average, we can lose around ten percent of the volume each year.
Pampero Aniversario includes rums that have spent several years ageing. If you begin with a 200-litre barrel, after a long maturation period you may be left with only 30, 35 or 40 litres.
That is why we say the angels drink more of our rum than anyone else in the world.
A tradition that helped shape Venezuelan rum
Pampero is deeply connected to Venezuela. Which part of that heritage is most important to preserve?
We always speak about tradition and quality.
Pampero was among the brands that began working systematically with rum maturation in Venezuela. The brand’s founder also helped advocate for rules requiring a spirit to mature for at least two years before it could be called rum.
That decision changed the way the entire Venezuelan rum industry operated. It raised quality standards and helped create a character that people began to recognise through both aroma and flavour.
Venezuelan rum later received its own denomination of origin. It is a recognition of the tradition and quality our industry represents.
The llanero, the tapara and the Venezuelan countryside
What does the horseman in the Pampero logo represent?
He represents the llanero, a man who works on the vast Venezuelan plains known as the Llanos.
Sugar cane and coffee are grown there, cattle are raised, and much of rural Venezuelan life takes place across these plains. The rider in the logo is a tribute to the people who work this land.
The shape of the Pampero Aniversario bottle also references Venezuela. It was inspired by a fruit known as the tapara. Once dried, it was traditionally used as a vessel for carrying liquids.
The leather pouch around the bottle recalls the clothing and equipment of the llanero. The entire product is therefore connected to the landscape, the countryside and the vision of the brand’s founder, Alejandro Hernández.
And what does the name Pampero itself mean?
Alejandro Hernández was a llanero and had a strong connection to rural life.
In Venezuela, we have the Llanos, and the people who work on these plains are called llaneros. In Argentina, similar vast landscapes are known as the pampas. The name Pampero was created by bringing these ideas together.
It was not simply a word. It was a way of expressing a relationship with the land and with the people who work it.
How a Maestro Ronero evaluates the finished rum
What do you look for when evaluating Pampero Aniversario?
We focus on three fundamental areas: appearance, aroma and flavour.
Visually, the rum must have an intense mahogany colour while remaining bright and clear. That tells us the maturation and filtration processes have both been completed correctly.
We then assess the aroma. Pampero Aniversario is matured using different types of cask, each contributing distinct characteristics to the final profile.
You may find wood, vanilla, caramel, dried fruit, spice, cinnamon, cloves, cocoa, leather and many other aromas.
Consistency is equally important. When the desired aromas and flavours are clear on the nose and palate, and remain consistent from one production batch to the next, we know the process has been completed properly.
Rum should communicate with the bartender
What should someone understand about the craftsmanship behind every sip when tasting it for the first time?
They should recognise the history and tradition.
You may detect sugar cane, molasses or brown sugar in the rum, but you should also understand that behind the liquid in the bottle lies a much larger story of quality and of the people who create it.
Pampero Blanco was developed with mixology in mind. A bartender should understand that the rum can work exceptionally well with other ingredients. It should not overpower them, but complement them.
The product therefore communicates in two ways. With the bartender, it speaks through the possibilities it offers in cocktail creation. With the consumer, it communicates through enjoyment.
First neat, then in a cocktail
What is the best way to taste Pampero Aniversario for the first time?
I recommend beginning with the rum neat.
Pour it into a glass and allow it to rest for around ten minutes. You may cover the glass briefly to keep the aromas inside.
You can also add a small amount of water. This changes the way the aromas are released and can help the individual layers open up more easily.
Pampero Aniversario is a complex, structured rum. You may discover vanilla, caramel, cocoa, leather, dried and ripe fruit, cinnamon, cloves or notes reminiscent of Christmas cake.
Our rums are honest. They communicate directly with the consumer. You can identify specific aromas without having to guess what you are smelling.
Once you have finished the rum, let the empty glass rest for a moment and then smell it again. The aromas will still be there. It is another way to understand the strength and complexity of the product.
Is it acceptable to use Pampero Aniversario in a cocktail?
Of course. It is not an insult to the product.
A bartender should first taste the rum neat and understand its structure. Only then can they decide which ingredients will best support its character.
You can work with vanilla, citrus, bitter or sweeter notes. Every cocktail calls for a different approach. A good bartender can complement the rum without allowing its character to disappear.
More than the liquid in the bottle
What distinguishes Pampero Aniversario from other premium rums?
Above all, its aroma and flavour.
If you place rums from different countries side by side, people can distinguish Pampero Aniversario through its intensity and clarity of expression. Its aromas are pronounced and easier to identify.
I always say, however, that you should not enjoy only the liquid. You should enjoy the entire story behind it.
Pampero Aniversario has remained on the market for more than sixty years because of its quality, tradition and the passion of the people who make it. It is not simply a drink. It is everything that had to happen in order for that drink to exist.
What would you like Slovak bartenders to discover about Pampero rums?
I would like them to discover the story hidden behind their flavours.
Slovak bartenders operate at a very high professional level. During my visit, they prepared a food pairing with Pampero Aniversario as well as cocktails built around a range of different ingredients. It worked extremely well.
I am certain they will continue searching for new ways to work with Pampero rums and to introduce them to their guests.
Pampero is the result of Venezuela’s climate, different styles of distillation, cask management and the experience of people who have devoted decades to its production.
For the bartender, however, the story does not end in the ageing warehouse. It continues the moment they are able to read the rum’s character, respect it and translate it into a serve or a cocktail.
Pampero rum is brought to the Slovak market by Italmarket Slovakia.
Please enjoy responsibly.
