When it’s time for dessert, Melton enjoys busting out the elder aged liquid to celebrate its underlying depth. He recently used it in an after-dinner-style Manhattan designed to “bring out the rich chocolate and vanilla notes… accented with chocolate and mint,” he says. “It’s a Peppermint Patty-inspired rum Manhattan, with Flor de Caña 25 Year, dark chocolate-infused vermouth, fernet, and menthol.” Thirsty yet? Where to Buy! Diario, El Nuevo. "Nicaragua Sugar y Flor de Caña celebran 125 años". Archived from the original on 2019-10-07 . Retrieved 2017-02-28. This article is about the brand of Nicaraguan rum. For the Mexican film, see Flor de caña. Flor de Caña As Flor de Caña 18 is a surprisingly mild rum given its old age and natural properties, it’s surprisingly easy to accord with various food and cigars. Indeed, its body is quite light and not at all overwhelming. This brand makes some great entry-level mixing rums. But the aged ones are worthy of slow sipping, like this gem showing equal parts molasses and coffee.

If you’re looking for a rum with real length, this is your bottle. Made in Nicaragua, this 18-year-old beauty shows all the right amounts of sweet, spicy, nutty, and fruity. Ultimately, what you pour out of the bottle is only going to be as good as the ingredients that went into it. Blessed with volcano-enriched molasses, Flor de Caña safeguards its product through every step of production. Flor de Caña è un rum proveniente dal Nicaragua, realizzato dall’omonima distilleria situata ai piedi di San Cristóbal, il più alto vulcano attivo della Nazione. Fin dal lontano 1890, tutte le fasi della produzione vengono effettuate direttamente in loco sotto la supervisione della famiglia Pellas, che detiene la distilleria fin dalla fondazione ed è oggi giunta alla quinta generazione. Comme tous les rhums, il est fabriqué avec du sucre comme matière première. L’utilisation de la mélasse ou du sucre brut n’est pas révélée et le point de départ exact n’est pas exactement spécifique… Flor de Caña produces both white and dark rums. [18] In 2018 it became fair trade certified through Fair Trade USA. [19]Finally, a Davidoff Nicaragua would be a premium middle ground between the two aforementioned blends. Closing Thoughts We love the depth and lingering finish of this balanced rum. Ginger, pastry, and cardamom notes waft out from this delightful spirit. As for the occasion, this is a unique and exciting rum that can be enjoyed for any occasion. You can certainly drink it at home with your favourite cigar. Alternatively, its traditionally-shaped bottle and presentation would be fitting for more formal occasions. Flor de Caña is one of the early trailblazers in this space,” Paul Rice, president and CEO of Fair Trade USA, says. “They are one of just a few spirits companies to adopt Fair Trade practices in their supply chain.” How has Flor de Caña sustained such stature throughout the past century? Let us count the ways. Here are five things to know about the world’s finest rum. From One Man’s Mission to Family Tradition

A rum crafted in Barbados, The Real McCoy is buttery goodness. It’s aged in old bourbon and white wine casks and shows dark chocolate and even a welcomed hint of smoke. Setting up shop under the shadow of an active volcano might sound risky, but this particular real estate is entirely responsible for Flor de Caña’s distinctive flavor profile. The soil is fertilized by ash, the ideal rooting ground for rich molasses. That same mineral-laden earth helps enrich the water, percolating through the ages into underground reservoirs. Consequently, this unique biome artfully sculpts the two ingredients most vital to high-end rum. Cependant, quelle que soit la forme de la bonté sucrée, elle est mélangée avec de la levure et de l’eau et on la laisse fermenter.The alcohol is naturally aged in small, white oak premium bourbon barrels sealed with Nicaraguan plantain leaves,” Solórzano says. “Our rums mature without artificial ingredients, accelerants, and with zero sugar content.” It’s a promise rarely made by large-scale rum distilleries. A Bartender’s Best Friend Delivered with an oily velvet texture, it opens on ripe peaches, praline confections, and crushed bay leaf. Its long and natural ageing process is immediately apparent and the depth of its flavours flourish shortly afterwards. Flor de Caña 18 boasts an unctuous yet refined nose. While its bouquet isn’t exactly intense and rather mild, it’s rich in flavour. It reveals complex aromas that are somewhat diverse and vivid in the nostrils. En la "cuna" del Flor de Caña - El Observador Económico (28-05-2007)". www.elobservadoreconomico.com. The natural beauty of Nicaragua — pristine lakes and waterfalls, fertile jungle, bountiful sugarcane — convinced him to make rum his business. So in 1890 he established a distillery at the base of San Cristóbal, the tallest and most active volcano in Nicaragua. This fateful decision led to the birth of Flor de Caña, and a liquid legacy guarded today by his great-great-grandchildren. The Secret Is in the Soil

Flor de Caña continues raising the bar for the global spirits industry around environmental sustainability and social responsibility,” says Rice. “[They’ve created] a mechanism for investing in the workers producing the raw ingredients for the rum. We’re excited by this partnership and the ripple effect that it’s poised to create.” 100 Percent Natural From Field to Flask Oggi desidero parlarvi del Flor de Caña Centenario 18, la seconda espressione più matura della gamma dopo il 25. Flor de Caña - Nicaragua's Award-Winning, Super Premium Rum". Flor de Caña. Archived from the original on 2007-03-12 . Retrieved 2007-03-07. Varcasia, Antonio (3 September 2016). "Tranquilo Wins Flor de Cana International Tournament in Nicaragua". Marlin . Retrieved 5 August 2017. Flor De Cana Named number 1 Rum Producer in the World". BeverageTradeNetwork via Medium. 29 November 2017 . Retrieved 12 February 2018.It’s a happy set of circumstances and it creates rich, complex rum. Flor de Caña rums are aged from four up to 25 years, and are dark amber, bold-bodied, and impossibly smoother. A Pioneer of Sustainable Spirit-Making I enjoy how the different ranges have very different flavor profiles,” Micah Melton, beverage director at The Aviary in Chicago and New York, says. “From crisp and dry, to rich and toffee — you can really play up the nuance between the 4 year and the 25, and everything in between.”