A Celebration of National Rum Day with Ron Abuelo

Yo ho ho and a bottle…

Now this is one liquor holiday that gets me excited. Well they all do, but that’s neither here nor there. Today we celebrate National Rum Day 2012 with Ron Abuelo Rums. So whether you’re of the Tiki mindset and love your Mai Tais and Swizzles, enjoy lounging on the beach with your Daiquiris and Mojitos, or do things down and dirty with simply a splash of Coke and lime, you’ll definitely want a bottle of this dark nectar by your side.


The early beginnings of Ron Abuelo Rums dates back to 1908 in the town of Pesé in the Republic of Panama. A young Spanish immigrant by the name of Don José Varela Blanco established the country’s first sugar mill, San Isidro Sugar Mill. Over the years the sugar mill thrived on the processing of sugar cane alone, but in 1936 and at the behest of his three sons, Don José began the distillation of alcohol from sugar cane juice for the production of distilled spirits. Varela Hermanos S.A. was born and has been recognized for the extraordinary quality of their products, further proving that kids can indeed convince their parents to do anything.


Varela Hermanos is focused on producing the world’s #1 aged rum, Ron Abuelo. Development begins with the milling and extraction of 100% Panamanian Estate grown virgin sugar cane honey (that’s a mouthful). The sugar cane is prepared, fermented and distilled utilizing an advanced stainless steel column system, where fresh rum or “aguardiente” is obtained and used exclusively for Ron Abuelo. The company has invested in new technology and facilities, expanding family-owned sugar cane plantations, and supporting the local community to ensure their commitment to heritage, traditions, and quality.


The Ron Abuelo portfolio contains four distinct aged rums, each with their own personality and flavor profile. The aged rum category allows the company to best express their craftsmanship by focusing on superior taste, smoothness, and complexity.

Ron Abuelo Añejo is a blend of selected aged rums, married to perfection by a master blender. Slowly distilled and patiently matured in small oak barrels, it is distinguished by its mellow, rich, and smooth flavor.

Ron Abuelo 7 Años is a rich blend of superb rums, aged for 7 years in carefully selected small oak barrels. Under the nurturing eye of a master blender, it develops a distinctly rounded and exceptional taste.

Ron Abuelo 12 Años reflects our passion to craft the finest aged rum in the world. Under our tropical climate, sublime distillates from estate-grown sugar cane are aged to perfection in selected small oak barrels. The smoothness and complexity of this superb product will fulfill the most sophisticated and demanding palate.

Centuria, from the Latin ‘centum’ meaning one hundred, is the name we have chosen for this unique product, as we celebrate a century of rum-making tradition. Its complex aroma and flavor comes from a blend of the finest rums from our oldest reserves, aged in white oak barrels for up to 30 years. These select rums then become part of our ‘Reserva de la Familia’. The art of the traditional ‘solera’ system lets us preserve the character of these precious reserves throughout time, and to offer limited quantities of a product which epitomizes our commitment and passion to producing the best aged rum.


Bringing National Rum Day home, we’ve got a specialty cocktail from our good friend Greg Best of Holeman and Finch. With 2012 being the Year of the Dragon, Best has crafted a creative dragon-inspired cocktail using Ron Abuelo 12 Años. The Hic Sunt Dracones (Here be Dragons) cocktail, is a sophisticated libation that incorporates the mature complexity of Ron Abuelo 12 Años.

Hic Sunt Dracones (Here Be Dragons)
Created by mixologist Greg Best of Holeman & Finch (Atlanta, GA)

  • 1 ½ oz Ron Abuelo 12 Años
  • ½ oz Yellow Chartreuse
  • ½ oz fresh Pineapple juice
  • ½ oz fresh Lime juice
  • 1 dash of Bitter Truth Lemon Bitters
  • 1 seeded ring of jalapeño

Directions: Shake all ingredients vigorously in a shaker filled with ice. Double strain into a coupe glass and garnish with a small sprig of spearmint.
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Chris is the Editor-in-Chief at eat. drink. repeat. If we could describe him in one word, it would be "awesome"...he's told us as much. An avid lover of sweets and all things beer, he's a social concierge to the masses and the go-to guy for the latest on upcoming Atlanta food and drink events.
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