Ron Piet rum is produced in San Miguelito, Panama, according to ancient tradition and reflects the art of classic rum production. Legend has it that Ron Piet was once the parrot of a notorious pirate whose ship was sunk in a battle.

While everyone else sank, the brave bird survived by clinging to a barrel labeled "Ron 10 Anos Panama". This barrel drifted at sea for a long time until it was finally washed up on the beach in Hamburg with the parrot on board. A pub owner found the barrel and the parrot, took care of the animal and gave it the name "Ron Piet" in reference to the inscription.

To produce the rum, the finest cane sugar is mixed with yeast and high-quality water. Maturation takes place over a period of 10 years in former bourbon barrels, giving the rum its characteristic depth and complexity. Finally, the rum is bottled by hand in Hamburg, which underlines the connection between its Panamanian origins and the northern German port city.