Millonario, the rum of Peru

28 June 2025 | Interviews & Meetings
Millonario, the rum of Peru

Meeting with Marie El Hanafi, ambassador of Rhum Millonario

Can you tell us the story of your brand and what distinguishes it in the world of rum?

The story of Ron Millonario begins with Fabio Rossi. Originally, he saw rum as a purely commercial spirit. But in 1998, the discovery of old British rums at a Scottish broker's changed his perspective entirely. It was also during this time that he was mentored by Silvano Samaroli, a legendary figure in independent whisky.

In 1999, he launched Rum Nation, with a blend of rums rooted in British tradition. It was ahead of its time, but misunderstood: the venture failed. Fabio then shifted direction, turning to a Spanish-style rum from Peru. In 2004, Peruano 8 (Rum Nation) was born and met with real success.

This marked the beginning of a collaboration between Italy and Prolisa, our partner distillery. Alongside Danko Miskulin, Fabio created the Solera 15 – the rum that established Ron Millonario’s success – which was exported for the first time in 2008.

What influence does your terroir have on your production and identity?

Our identity is built on a subtle balance: the craftsmanship of Peru, the influence of Italy, and a unique treasure – our Scottish wooden column still, installed in 1938.

But Ron Millonario is much more than a rum: it is a celebration of raw materials, craftsmanship, and Peruvian culture. An authentic and generous experience.

Can you describe the production methods you use and what makes them unique?

We distill using a Scottish column still, an old square copper piece, which shapes the unique character of our rum.

Our molasses comes from the Chiclayo – Pomalca sugar mill and is stored in 12,000-liter tanks. Fermentation is carried out in stainless steel vats using a standard yeast strain and lasts 24 hours. We choose high-proof distillation to enrich the rum during aging.

With 140,000 hectares of sugarcane (28 times more than in Martinique), Peru offers a wide variety of terroirs. Climate and altitude influence cane growth, sweetness, and aroma. Yet, Peruvian rum remains little-known, and its rise is slow.

We are exploring new avenues in raw materials, fermentation, and aging. Currently, we are working on our first limited edition, driven by a dedicated team:

• Saul, master distiller,
• Fabio, visionary expert,
• Marie, the creative soul,
• Mario, our market strategist.

The adventure is just beginning!

What types of casks do you use and why?

For the production of our rums, we primarily use three types of casks:

• Tokaj casks, for their rich and complex flavors,
• Bourbon casks, which bring smoothness and vanilla notes,
• Sherry casks, which enhance the structure with fruity and spicy touches.

Our aging process relies mainly on first-fill bourbon and sherry casks, ensuring optimal aroma extraction. Saul, whose exceptional olfactory talents (and, it must be said, a nose as prominent as it is precise!) are invaluable, regularly inspects our casks. Whenever he detects something unique, the cask is set aside so we can jointly assess its potential and future direction for possible upcoming releases.

In fact, our first limited edition will showcase our expertise in aging… Stay tuned!

How is your brand positioned in the global rum market (artisanal, premium, accessible)?

We position ourselves as an accessible premium rum brand, proving that excellence and aesthetics can be enjoyed by everyone, on any occasion.

Cellar in Prolisa distillery
Cellar in Prolisa distillery
What is your vision of the current rum market and its evolution?

Despite a complex period for spirits consumption, enthusiasm for rum continues to grow. It remains a rich field for exploration, full of untold stories and overlooked craftsmanship, offering many opportunities for the future.

What are the main challenges you face today as a rum producer?

Our challenges: a small team, demanding logistics with Peru, and a story rooted in Spanish tradition that remains little-known. All of these are opportunities to innovate, educate, and highlight our authenticity.

How do you integrate sustainability into your production?

In Peru, there is still much to build in this area. Every day, we explore new possibilities and consider future developments in collaboration with our partners. One of the key areas within our reach to further develop is the use of bagasse.

How would you describe the flavor profile of your rums?

Our rums offer an accessible yet refined tasting experience, with a rich aromatic palette: prunes, candied fruits, vanilla, coffee, chocolate… The XO extends the experience with notes of tobacco and wood, striking a balance between power and subtlety.

Ron Millonario is distinguished by its smoothness. It fully reveals its character at room temperature, but don’t hesitate to try something different: add an ice cube to the 10 Aniversario Cincuenta and discover new layers. Pair a square of 70% dark chocolate with the XO, and its slightly smoky richness will transport you.

Kuytchi, with its indulgent profile, pairs beautifully with spicy dishes. It goes perfectly with tropical fruits like mango, or in a contrasting pairing with grilled shrimp.

Ideal in cocktails, it reveals its full potential when well chilled—an irresistible pleasure.

Solera 15 and the 10 Aniversario pair wonderfully with jamón ibérico, 24-month aged Comté, olive tapenade… or even lightly seared foie gras. And with salt cod fritters? Absolutely delicious!

Wooden column in Prolisa
Wooden column in Prolisa
Tank in Prolisa distillery
Tank in Prolisa distillery
Can you give us a preview of what’s coming next?

New releases will take a little more time… we’re actively working on them! It’s important to remember that we operate in the world of aged rums, where every launch requires patience, precision, and long-term vision. But as mentioned earlier, a limited edition is in the works…

Are you working on any special collaborations with other brands or producers?

We are seriously considering partnerships, particularly with other producers in Peru. This project is still in the exploratory phase.

What is your vision for the future of your brand and for rum in general?

If we stay true to our vision, expand our range in line with our values, and nurture our unique relationships with clients and partners, we have every chance of becoming a major brand. The potential is there!

I hope the world of rum will continue to surprise us, as the future looks promising—so long as tradition and innovation go hand in hand.

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Written by
Excellence Rhum Team