In 1871, Mr. Pedro F. Fernández, upon finishing his professional engineering studies in France, returned to the Hacienda Santa Ana in Bayamón, Puerto Rico and developed a formula for a rum similar to the style of the French brandies and cognacs. Originally, as per European tradition, this rum was made only for the consumption of family and guests. At the time, this rum was served directly from the barrel and thus his guests had affectionately named the rum "Ron del Barrilito" (Rum from the Barrel). Since 1880, the Fernández Family has used the same secret formula and aging process which creates a uniquely smooth and mellow rum that connoisseurs have come to love over generations.