Over 125 years ago in 1890, Francisco Alfredo Pellas built the first distillery of what was to become
Flor de Caña at the San Antonio Sugar Mill in Chichigalpa, Nicaragua. Its location at the base of the most active in Nicaragua (San Cristobal volcano) provides a multitude of favorable conditions to creating a fine aged rum. It starts with the rich volcanic soil where the sugar cane benefits from the warm, hydrated, and vitamin-rich soil which also is naturally protected from insect predators and erosion. Second, the distillery is able to use enriched volcanic water in distillation that not only contains a bit of calcium, magnesium and sulfate but is also filtered from impurities by the volcanic rock. And finally the hot volcanic climate exposes the small (180 liter) white oak barrels to varying levels of heat during the again process.
I recently purchased two versions of their rum, the
Flor de Cana 12 Year ($34) and the
Flor de Cana 7 Year Gran Reserva ($18). As expected the 12 Year is much more integrated with a honeyed nuts and caramel aroma, sweet almonds and buttery vanilla in the middle, and finishing with a toffee and lingering smokiness. On the other hand the 7 Year had a more dispersed profile and more petrol but many of the same characteristics including more tropical notes. So pick your price point.
