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State of Central America whose territory includes the southernmost and narrowest section of the isthmus region, between the Atlantic Ocean to the north and the Pacific Ocean to the south. It is bordered to the east by Colombia and to the west by Costa Rica.

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Information about Republic of Panama

Region	Republic of Panama
Country	Carribean Sea
Climate and soil	It has a subequatorial climate, hot and humid, with high temperatures all year round and very modest seasonal excursions. These conditions are mitigated by the increase in altimetric values, which are divided into the typical bands of tierras calientes, templadas and frías. Rainfall is abundant, especially on the Caribbean side (averages of 2500 mm, up to over 3500); less abundant on the Pacific side (in the Gulf of Panama it falls below 2000 mm and is interrupted by a dry season of three months). The rivers, numerous, are usually of short course and rich of water.
History	The isthmus of Panama was conquered by the Spanish between 1502 and 1513: first called Castilla de Oro, from 1514 it was united to the Colombian region and from 1542 it entered the viceroyalty of Peru. In the 18th century, with Colombia, Venezuela and Ecuador, it was part of the viceroyalty of Nueva Granata (1717-23; 1739). The isthmus was a place for the collection of slaves from Africa, brought by the Spanish as labour for the cultivation of bananas and for the exploitation of the subsoil; the strategic position for trade between Spain and South America favoured the economic life of the colony until the middle of the 18th century; then the attacks of pirates and the exhaustion of mineral resources caused a temporary decline. In the 19th century, with the growing British commercial activity in the region and the American interest in an interoceanic passage, the isthmus regained an important role.
Typical dishes	In some indigenous languages Panama means abundance of fish and, of course, it is not by chance because both coasts of the country abound in fish, as well as Panama cuisine: shrimps, crabs, octopus groupers and lobsters can not miss the menus of coastal restaurants: from Ceviche, grouper marinated with onion and chili pepper chopped, to fish soup with ñame. The typical Panamanian dishes are the Gallo Pinto (as well as for Costa Rica), usually served at breakfast, the Sancocho and, for dessert, the Hojaldres, fried doughnuts covered with sugar.

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Abuelo Ron Anejo 12 Anos Gran Reserva

Abuelo Ron Anejo 7 Anos

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Information about Republic of Panama

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