Yaracuy State
Distillery Tour
A guided visit through Destilería San Javier: from molasses to barrel, the whole route that Veroes rum is born from.
Or call us at +58 424 237 9964
What you will see
From molasses to bottle, step by step.
01Molasses arrives from the plains
The route begins in Portuguesa. Cane molasses arrives at the plant and is stored before fermentation.
02Pre-fermentation
The molasses is diluted and the wash is prepared. The foam on the surface is the first sign that the yeast is already at work.
03Fermentation
In the tanks, yeast turns the sugars into alcohol. This is the stage that sets the character of the spirit.
04Distillation columns
Here we produce our own 96-degree anhydrous alcohol. Very few Venezuelan rum houses can do this.
05Barrel cellar
Ex-bourbon American white oak, with no replenishment of evaporation losses. What goes into the barrel comes out different years later.
06Filling
The bottling line works with the blend already adjusted to its final strength.
07Labelling and seal
Every bottle leaves identified and sealed, ready for the domestic market or for export.
08Packing and dispatch
Cases leave San Javier for the domestic market or for the port, depending on the destination.
The tour
Inside San Javier
1975
Destilería San Javier — Veroes Municipality, Yaracuy State, Venezuela
- Boiler room
- Distillation hall
- Plant team
- Packing and dispatch