The creation of Peri’s rum began with the careful selection of ripe persimmons, whose juice became the heart of the rum, providing spicy and sweet notes.

This juice was mixed with sugar cane molasses and spring water, then fermented using a special yeast strain. The family monitored the fermentation closely to preserve the fruit’s natural flavors.

The liquid was then distilled in small batches using traditional copper pot stills, resulting in a pure and fragrant spirit.

The next step in the journey was aging the rum. The family chose to age the rum in oak barrels that had previously held fine wines. This aging process allowed the rum to develop a deep, rich flavor profile, with the oak adding subtle notes of vanilla and caramel complemented the natural sweetness of the persimmons. The aging process also enhanced the rum’s beautiful amber hue.

After aging, the rum was carefully blended to achieve the perfect balance of flavors. The family experimented with different blends, tasting and adjusting until they were satisfied that they had created a liquor that was both unique and versatile. The final product was a rum liquor that could be enjoyed in many ways: as a tonic to invigorate the senses, as a digestif to aid digestion, or even as an ingredient in decadent desserts.

The persimmon rum was finally ready to be bottled and shared with the world. Each bottle was a testament to the family’s dedication to quality and their love for their land and its bounty.

The rum was full of antioxidants, thanks to the persimmons, and its flavor was a delightful blend of spicy and sweet notes. It was a spirit that celebrated the unique character of the persimmon and the rich heritage of the farm where it was born.