Dick Barba’s journey has taken him across the globe, a deep dive into the art of spirit-making, from the agave fields of tequila to the smoky distilleries of Scotch whisky. But a dream lingered: to craft his own rum, a spirit that truly captured the essence of its origin. That quest led him to the heart of Panama.

 

His initial experiments began in a small Panama City lab, a search for the perfect foundation. While molasses is the standard for many rums, Dick felt it wasn't unlocking the depth he envisioned. A chance encounter with artisanal sugarcane syrup from the Chiriquí highlands changed everything. The results were so transformative, so vibrant, that he knew he had to trace it back to the source.

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The very next day, a 500km journey brought him face-to-face with the local farmer who produced this exceptional syrup. His encounter with the highlands revealed to him that it wasn't just about the syrup; it was about the land itself. Rich volcanic soil, a rainforest climate, and the cool air of high altitude – a terroir reminiscent of the great whisky regions, and ideal for slow, patient maturation. Inspired by the meticulous craftsmanship of Scotch whisky distillers, Dick knew copper pot stills were the only way to capture the true character of this unique ingredient.

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And so, a small distillery was born, nestled just a few miles from the sugarcane fields. Here, amidst the lush Panamanian landscape, the alchemy began. In these copper stills, a world-class rum was being forged. Today, from seasoned rum aficionados to discerning bartenders, the response is unanimous: Casa Barú rums are something special. Rums with a story to tell, rums meant to be shared with the world.