The Piña Colada was created in Puerto Rico on or around July 10th, 1954, which is now celebrated as National Piña Colada Day. This year marks the 70th anniversary of the iconic cocktail, so what better spirit to enjoy on the ocassion than the oldest rum crafted on the Island of Enchantment?
“There are a few different claims about the origin of the piña colada. We know that it originated in Puerto Rico and is one of the most well-known rum-based cocktails,” says Maggie Matias, Chief Commercial Officer for Ron del Barrilito, the oldest Puerto Rican rum brand still in production.
“The renowned cocktail is Puerto Rico’s national drink and was created in San Juan, so it has a deep history in our culture and goes beyond just savoring the mix of pineapple juice, coconut cream, and rum. For many visitors, a piña colada conjures images of vacation in Puerto Rico like the vast beaches, colorful sunsets, and lush palm trees,” says Matias.
Ron Del Barrilito is the oldest Puerto Rican rum still in production on the island.
In 1880, Pedro Fernández created the formula and process used to make Ron del Barrilito at his family estate, the historic Hacienda Santa Ana in Bayamón. For nearly 150 years, Ron del Barrilito has been produced in the same manner, including the use of Oloroso sherry casks and naturally harvested rainwater.
“Having studied chemical engineering in Paris, Don Pedro Fernández brought back with him practices commonly used in the production of brandy and cognac, which he used in his initial creation of Ron del Barrilito,” says Matias. “Don Pedro was a true visionary when it came to crafting Ron del Barrilito, as the combination of production methods, use of foreign barrels, and aging for extensive years at a time were all techniques that had yet to be seen in the world of rum back in the 1800s. The result: Ron del Barrilito Three Stars, a blend of rums between six to 10 years, that has become an icon of Puerto Rico.”
The brand’s name pays homage to the way Don Pedro served the rum to his guests from a little barrel —“barrilito” in Spanish. The Hacienda’s guests kept asking for more of that “ron del barrilito” and the rest is history. It is not unusual that, when asking for a rum recommendation at bars in Puerto Rico today, most locals will mention Del Barrilito. It’s an island staple, found at bars large and small for crafting any classic rum cocktail.
The “barrilito” from which Don Pedro Fernández served rum to his guests.
The Three Stars formula was the only one produced for more than half a century. In 2018 the brand unveiled the first new products in almost 80 years: Four Stars (aged up to 20 years) and Five Stars (aged up to 35 years) which are limited edition denominations, made with the same process but incorporating older rums into the blends.
Ron del Barrilito is still produced at the beautiful Hacienda Santa Ana, prioritizing sustainable practices. They collect rainwater that falls across the property to use in the production of their award-winning rum. The rainwater flows into pre-seed tanks that filter out any matter or particles and they use a pump outlet, sand filter, carbon filter, and finally a 5.0-micron lenticular filter to clear out any impurities.
They also cultivate fruit trees on the property, collecting and donating the ripe fruit to local shelters and charitable organizations. Having started with a cork top and shifted to a plastic screwcap, the brand recently brought back the cork tops as sustainable cork production is better for the environment.
Many wonderful artifacts are still found at the Hacienda, such as this car used to deliver Del … [+]
At the Visitor’s Center, Del Barrilito’s bartenders craft a variety of delicious cocktails, from classics to signature. Yet, it is the piña colada that guests keep ordering. “We believe that our Barrilito Three Star rum creates a stellar piña colada, which is why it’s our second best-selling cocktail at our premium bar in our Visitor’s Center,” says Matias. “The cocktail recipe is very easy to make at home. Our bartenders at the Visitor’s Center craft different variations to continue to elevate the classic cocktail.”
Visitor’s Center Piña Colada
2 oz Ron Del Barrilito Three Stars
4 oz pineapple juice
2 oz cream of coconut
Dash chocolate bitters
Shake over ice and strain into an ice filled glass. Garnish with a dehydrated pineapple and chocolate bitters.
Deconstructed Piña Colada
Pour 2 oz. Del Barrilito Three Stars over a large coconut water ice cube. Top with pineapple juice. Add a couple dashes of walnut or chocolate bitters.