The Demons Share Rum

From Panama to Europe: The birth of a rum project

The Demon's Share traces back to Marco Savio, an entrepreneur with over 30 years of experience in the premium rum segment — also known for the Malecon and Malteco brands. The idea for the brand was born when Savio traveled through Panama and other Central American countries in the 1990s, meeting master distillers and building deep craftsmanship knowledge about the production of aged rums. The Demon's Share was officially launched at the end of 2019. The entire line is produced at Bodegas de América in Panama — one of the most renowned rum distilleries in Central America. The brand name is a direct response to the "Angel's Share": the part of the spirit that is lost through evaporation during barrel aging. What the angels could not take remains behind — more concentrated, more characterful, more intense.

Volcanic soil, molasses, and patient barrel work

Panama is not a random production location. The soil around the Barú volcano is mineral-rich and deep — ideal for sugarcane cultivation. The tropical climate with humidity between 70 and 100 percent accelerates maturation in the barrel and shapes the character of the distillates in a way that is not reproducible in more temperate climates. The juice of the harvested sugarcane is first processed into molasses and then distilled in continuous column stills — a process that stands for the typical purity and accessibility of Panamanian rums. Maturation takes place in freshly charred American white oak barrels. During the 6-year aging process, the rum is refined in the final phase with natural aromas: orange peel, vanilla beans, and cloves — which is why this expression is classified as a rum-based spirit. The older expressions, including the 12-year-old with a Chianti barrel finish and the 15-year-old, mature exclusively in bourbon barrels and remain without additives.

A range with attitude — from accessible entry-level to long aging

The range of The Demon's Share spans a clear arc: the 6-year-old offers aromas of orange, vanilla, caramelized apple, and sweet spices — a rum that works neat or in a cocktail. The 12-year-old with a Chianti barrel finish shows another side: the red wine barrel brings sherry-like aromas, toasted nut, cocoa, and dried fruit into the glass, rounded off by a measured spice in the finish. The 15-year-old is the quietest member of the trio — intense vanilla, caramel, dark chocolate, and a long, smooth finish that makes the decade and a half of barrel work palpable. All three expressions are bottled at 43% ABV and are designed for clear drinkability: neat, with a stone of ice, or as a base for an Old Fashioned.