Pedro Mandinga Rum Founder: CHRISTIANE SILBERWASSER
TRL: Who is Christiane Silberwasser?
I have been in the drinks business since my husband and I opened our first Irish pub in Bogotá, Colombia in August 2001 ( www.poladelpub.com ). The next year, we started Bogota Beer Company, which opened my doors to craft drinks production and began my journey to rum and creating Pedro Mandinga Rum, in Panama. I founded the company in 2010, bought our copper pot still in 2011, and started distilling in 2016. Pedro Mandinga’s distillery is in our brewery, La Rana Dorada ( www.laranadorada.com ), and it’s great to be able to piggyback on some of our brewing equipment for the distillery. My life has been jumping between Panama, Bogotá, Italy, and Miami. But, I wouldn’t have it any other way.
TRL: Biggest achievement you feel you have accomplished for the rum industry.
I feel that my biggest achievement is starting up the first artisanal rum distillery in Panama distilling from raspadura. We are creating awareness of raspadura rum and small-batch distilling in Panama. We are connecting with the Panamanian consumer who appreciates artisanal spirits. This is something still new and exciting for them. It’s rewarding to know that I’m a part of that. Over the years, we have become internationally awarded, most recently at the San Francisco Spirits Competition with 3 golds and 2 silvers. Those awards are also huge accomplishments.
TRL: What made you fall in love with rum and when did it happen?
I was born in Nicaragua and lived there until I was four. When I returned as an adult, I remember sucking on sugar cane and appreciating the connection that this wonderful product from the land could turn into an incredible spirit. Since we were already in the drinks business, it was an easy decision to start distilling rum.
I married into Latin American culture and I love how life is enjoyed with such an importance on community. I guess that is also why rum is so attractive to me – rum is “THE” spirit to drink with friends. That sense of a warm and welcoming community is what was the catalyst behind our three rum bars.
When I visit the sugar cane farm in Chiriqui (Panama), I still love sucking on fresh cane. By the time I’m back in our rum bar in Casco Viejo, I can taste the farm and the romanticism of how our rum got into my glass.
TRL: What is that thing that makes you want to continue in the rum industry?
Besides the taste of our rum, the thing that makes me want to continue in this industry is the people, starting with the people closest to me in the distillery, our rum bars, our brand ambassadors, and all the people who have helped along the way. I also love to attend rum events or conferences and listen to other people’s stories. It’s such an awesome community and there is so much support from everyone. I love hearing people geek out about distilling and others about structuring a cocktail. It’s just the kind of community that you always want to be surrounded by. Warm and cozy!
TRL: Favorite Drink + Recipe
Super easy answer! Our Mandinga Mojito. I love how raspadura is used instead of processed sugar. It isn’t too sweet. Just right! I am trying to start a new trend for bars to focus more on what kind of sugar they use. Raspadura is a wonderful sugar and super healthy for you.
Mandinga Mojito:
· 2 oz Pedro Mandinga Silver Rum
· 8 mint leaves
· 1 raspadura cube
· Squeeze ½ lime
· ½ oz of raspadura syrup
· 2 lime wheels
· Soda water
Muddle mint, raspadura, and lime wheels. Fill with ice. Add rum, and lime juice, and top with soda. Garnish with a fresh sprig of mint.
TRL: Where do you see the rum industry today and in the next 5 years?
Consumers are becoming more conscious and asking for distillery-owned brands more than trendy/marketed brands. People want to know what they are drinking. They want to know who made it, how it was made, and if that brand is being honest with them.
In the next 5 years, I see the rum industry becoming even more transparent and rum being more appreciated and growing as a premium spirit.
TRL: What do you think needs to happen to grow the premium category of rum?
Plain and simple – we need to continue to educate the spirits drinkers about what they are consuming and how it was made. There are still many people who drink what their father drank or are persuaded by the eye-level brand in the liquor store. Rum needs to go through the process of what happened in the craft beer industry when people began to demand artisanal or small-batch. We need to request craft brands in our cocktails at bars and ask for more details about what we are drinking.
Once the consumer begins to understand what it takes to create premium rum, they will request it more and more.
TRL: Which rum would you recommend?
• Sipping premium rum for the 1st time: Come to our distillery and try some of our rum aging in our barrels!
• Likes Scotch whisky: Mad River Maple Cask Rum
• Likes Bourbon: Pedro Mandinga Rum Bar Blend
• Likes Gin or Vodka: Pedro Mandinga Silver Rum
• Likes Cognac: Real McCoy 12 yr
TRL: Share some (2-3) of your mentors and how they have helped you.
My biggest mentor is my husband. He is so knowledgeable about the beer world and has helped guide me in understanding how to connect with our rum customers. He is so encouraging about my ideas as well and always pushes me to try and achieve what I have set as my goal. My biggest inspiration is my team. They inspire me with their knowledge, their positive energy, and just their love of rum. They motivate me.
TRL: What 3-5 things do you have in your bucket list for the next 12 months?
I’m hoping to start exporting our rum to Europe.
TRL: Any last words?
Drink more small-batch rum, learn more about raspadura, and be happy!
TRL: How can people learn more about you? Website? Social Media
Instagram: @pedromandinga
FaceBook: Pedro Mandinga Rum
Twitter: @mandingarum
YouTube: Pedro Mandinga Ru
