We are Casa Barú

After a 20-year career making rum, tequila, and whiskey for multinationals, Dick Barba decided it was time to distill his own rum. One he could be proud of. This idea, that never left his mind, led him to the heart of Panama and the birth of Casa Barú.

 

Although most rums are made from molasses, Dick was looking for a better alternative. A chance encounter with artisanal sugarcane syrup proved so transformative that it led him to drive 500 km to the Chiriquí highlands to meet the farmer who produced it. Upon visiting the region, he realized just how extraordinary this land was. Its evergreen mountains and temperate climate, ideal conditions for patient rum maturation, literally cast a spell on him.

 

Having found the ideal raw material, only one decision remained: how to distill. It was the meticulous craftsmanship of Scotch whisky, which had always fascinated Dick, that inspired him to choose copper pot stills to distill Casa Barú. Today, everyone from rum aficionados to discerning bartenders around the world recognizes Casa Barú rums as truly exceptional, distilled with a genuine story to be shared with the world.