The molasses is transferred to the fermentation tanks and yeast is added.

The strain of yeast used is a very important and underrated component of what goes into the taste of rum. Stressed yeast, when the alcoholic content is too high, the mash is too hot, or the molasses lacks nutrients, releases nasty flavors.

Don Pancho selects a yeast that’s perfectly suited for his cane, the water, and the Ph. This is a natural yeast derived from pineapple. It converts the fermentable sugars in the mash to alcohol.