A Day in Paradise: Exploring Ron Pepón and beyond at San Juan Artisan Distillers with Pepe Álvarez
On Monday, April 21st, I had the absolute pleasure of visiting what may be the most artisanal rum distillery in all of Puerto Rico: San Juan Artisan Distillers, located in the coastal town of Vega Alta. And this wasn’t just any tour. I had the honor of being guided by the founder himself, José “Pepe” R. Álvarez Reyes.
My day began with the kind of scene you dream about in the depths of Boston winter: a morning on the pristine sands of Balneario Cerro Gordo, just five minutes from the distillery, enjoying the sun with my family and some close friends. But while they stayed back soaking in paradise, my friend and I set off on a different kind of adventure…one steeped in sugarcane, fermentation, and Puerto Rican terroir.
Founded in 2011, San Juan Artisan Distillers is unique on the island. It is the first and only sugarcane estate distillery in Puerto Rico. They grow, harvest, ferment, and distill their own sugarcane juice, using a rare and beautiful Puerto Rican heirloom purple cane varietal.
We were welcomed warmly on the estate by Pepe himself, who started our visit with a personal story. As a kid, he spent his days surfing the same beach we had just come from. In many ways, Pepe is a product of the land he now cultivates. Back in 1992, he purchased the land to launch a landscaping business, but after the 2008 financial crisis wiped out much of his clientele, he found himself at a crossroads.
Lucky for us, rum lovers, that path led him to Martinique, where he fell in love with rhum agricole. (As a French rum enthusiast, I nearly shed a tear of joy. One could say we bonded instantly, agricole heads recognize each other).
Inspired by the agricole tradition, Pepe returned home and got to work. With land already in hand, he planted cane and built a traditional sugarcane mill, sourcing parts from Cali, Colombia, a region known for its love of aguapanela (a traditional cane juice drink). Today, his sugarcane is harvested multiple times throughout the year, ensuring a continuous supply of fresh cane. The juice is pressed and double-filtered on-site, while the leftover bagasse is returned to the fields as fertilizer. A beautiful closed-loop system where everything goes back to the soil.
From there, we followed the stainless steel piping that carries the juice from the mill into the fermentation tanks. Inside the production facility, a small team was hard at work hand-labeling bottles from their flavored rum line: TRESCLAVOS Ron Caña, infused with local fruits grown within a 50-mile radius. With no preservatives or artificial coloring, these rums come in flavors like Coco Loco, Bili Quenepa, Rumba Mango, and Passion Parcha ; and yes, we tried a few. I’ll go on record: the Coco Loco may be the best coconut-infused rum I’ve ever tasted.
Next, we entered the heart of the distillery, where the alchemy happens. There, I was greeted by the gleaming sight of two Charentais Cognac pot stills and a beautiful Arnold Holstein 600L capacity pot still. Our visit to San Juan Distillers was made even more special when Pepe’s son, Jose, joined us. Jose is now in charge of most of the projects at the distillery, working closely with his father to shape the next chapter of their rum journey. Together, they showed us a few freshly acquired barrels: a Pedro Ximénez sherry cask, a Cognac cask, and a rare Brazilian amburana wood cask. They're on the hunt for more, seeking to expand their aging program and develop some truly unique expressions. It’s clear that exciting things are on the horizon, and San Juan Distillers is a name we should definitely keep an eye on.
We then followed Pepe into the distillery’s small lab room, a treasure trove of experiments and in-progress creations. There, we had the exclusive opportunity to taste the next release in the Ron Pepón lineup, not yet available to the public. Unlike the first two editions, Ron Pepón Blanco Agrícola and Ron Pepón Añejo, both made from fresh sugarcane juice, this new release is made from high-grade molasses (Grade A). It’s aged in American whiskey barrels and bottled at 45% ABV, like its predecessors. Rich, complex, and exceptionally well-crafted, it was an absolute treat.
Pepe also showed us a small pot still that marked the beginning of his rum-making journey. Though it once served for rum experiments, it now produces a house-made coffee liqueur, which we sampled and loved. Bold, aromatic, and surprisingly smooth, it might just be the perfect way to start the day. Beneath the sink, he revealed the very first rum experiments he ever bottled. Pepe looked at those dusty old bottles with a tender mix of nostalgia and pride. A quiet reminder of how far the distillery has come.
Our tour concluded in a charming little guest house where tastings are hosted. Adorned with black-and-white photos of the land before the distillery was built, the space evokes both history and hospitality. Here, we tasted some special editions only available in Puerto Rico, including the TRESCLAVOS Ronsanto, the first Antillean rum blend made in Puerto Rico. It’s crafted from the tails of Ron Pepón Agrícola Añejo, blended with Dominican agricole rum (column-distilled), both aged for 36 months in American whiskey barrels. The result is beautifully balanced and full of character.
We also sampled their latest series, Capicù Rum. The Capicù Añejo is a standout: a blend of pot and column still rums aged three years in ex-whiskey barrels, then finished in sherry casks. Its counterpart, Capicù Platino, is aged one year and then filtered naturally through organic coconut charcoal, preserving much of the rum’s original flavor. Both expressions are unsweetened and additive-free—something that really impressed me. At just $20 on the island, the Capicù Añejo is a must-have for any serious rum bar.
This tour was one of the most authentic and inspiring experiences I’ve had. Huge thanks to Pepe and Jose for opening their doors and sharing their passion with us.
Interested in learning the art of rum-making from the source? San Juan Distillers is currently offering an exciting opportunity for an intern or apprentice eager to dive into the world of artisanal rum production. Whether you're a student, a master blender, or just someone deeply curious about the craft, spending time with Pepe and Jose on-site is an invaluable way to learn everything from fermentation to distillation and barrel aging. Set in the lush Puerto Rican countryside, it’s more than just a learning experience—it’s a cultural immersion into the heart of Caribbean rum. If you're ready to get your hands dirty and your mind blown, this could be the opportunity of a lifetime.