Flor de Caña Centenario 25 is a taste from the land itself… luxurious, lofty, and deeply satisfying.
Back in 1890, Francisco Alfredo Pellas announced to his family and friends that he was going to build a sugarcane plantation and Rum distillery on the side of an active volcano. After they all thought about it for a while and stopped laughing, they realized that this could make some sense in a “create awesome flavor in rich volcanic soil while risking your life” kind of way.
125 years later, Compañía Licorera de Nicaragua and the San Antonio Sugar Mill produce the highest quality Central American Rums on the flanks of the San Cristobal volcano in Chichigalpa, Nicaragua. The company is led by the 5th generation of the Pellas family and their brand—Flor de Caña (meaning “flower of the cane”)—has grown to become one of the most recognized Rums in the world. The Flor de Caña line includes seven in their “slow-aged” collection and three ultra-premium “Centenario” Rums.
Flor de Caña Centenario 25 is the top of the line. This is the best that they make and a case study in unadulterated simplicity. Richly nuanced cane grown in some of the finest volcanic soil on the planet is wrung dry of its precious natural syrup. This nectar is fermented with local yeasts and then distilled. And then it is placed in charred oak barrels—on site—for as much as 25 years.
This is a true “estate” spirit—meaning that every aspect of production takes place right here in the shadow of the San Cristobal volcano which rises like Olympus above the sugarcane fields. It is a taste from the land itself… luxurious, lofty, deeply satisfying and bottled in a decanter that gives the impression that the Rum is floating over the table like the veil of clouds that cling to the mountaintop.