Flor de Caña has a history of rum production which is dated to 1890 at the San Antonio Sugar Mill, in Chichigalpa, Nicaragua. The company was founded by Francisco Alfredo Pellas and today, over 120 years later, the company is led headed by the fifth generation of the Pellas family. It has grown to be not only one of Central America’s leading brands of rum, it is also one of the most recognized rum brands in the world. According to the company website, all of the Flor de Caña rum is produced from molasses which is made from sugar cane harvested in fields adjacent to the distillery in Chichigalpa. This molasses is fermented and then distilled five times in a continuous column still. The resulting distillate is laid down to age in small American white oak barrels in traditional aging warehouses built without air conditioning in an undisturbed environment.
Flor de Caña Centenario 18 is now blended to an average age of 18 years.
Here is a link to the review for the Rum Howler #19 Rum of 2017:
“… This is a clean dry rum displaying a strong fine oak spice personality. This spicy personality is tempered slightly with mild indications of butterscotch accenting the oak spice. There is a lightly bitter flavour of poplar sap and tobacco keeping the mouth dry and heated. As I let the rum breathe the butterscotch sweetness grows slightly in intensity providing a nice foil for the dry spicy bitterness. I can taste a ribbon of orange peel and vanilla and a growing impression of marzipan …”
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We have reached the top 20 rum spirits of 2017. I have reviewed and/or re-tasted each of these rums within the past three years. (All Rum reviews were based upon bottle samples either purchased by myself or provided to me by industry.)
You can continue to follow the countdown on twitter (Rum Howler on Twitter) using the hashtag #Top100Rums.
Alternatively you can view the list as it grows daily by viewing my Reveal Page: