PANELA: MADE IN EL SALVADOR

The key to our distinctive flavor is related to one key ingredient, Panela sugar. It lends LumiereVodka its sweet taste, caramel undertones, and rum-like character.

The Art of panela Making

Panela is a non-centrifugal sugar which means it is not put through a machine to strip its color, vitamins, minerals, aromas, and most of all great taste. 

The small batch non-industrial process of panela allows it to retain high amounts of molasses to give it distinction. It is the byproduct of sugarcane that is predominantly grown & harvested in South American countries.

The Process

First stage
First stage

MILLING & EXTRACTION

Sugarcane is cut and harvested by hand to then be milled to extract the raw sugarcane juice inside.

Second stage
Second stage

BOILING & EVAPORATION

Sugarcane juice is kettle cooked in small batches and then boiled. As the sugarcane evaporates excess water boils off and syrupy rich molasses is captured for cooling.

Third stage
Third stage

TEMPERING

Hot panela liquid is poured into molds and then cooled to be further processed in solid form.

Fourth stage
Fourth stage

DEHYDRATION

Panela is dehydrated for ease of consumption and processing. It transitions from its liquid form and then is pressed into shape by hand.