Flor de Caña Rum
The volcano rum: Flor de Caña — Nicaragua's rum from San Antonio (Chichigalpa, since 1890), distilled with volcanic-filtered water, aged at the San Cristobal volcano's base without added sugar, and certified carbon-neutral and fair-trade — the 12, 18 and 25-year expressions are the icons.
What it is
The volcano rum: Flor de Caña — Nicaragua's rum from San Antonio (Chichigalpa, since 1890), distilled with volcanic-filtered water, aged at the San Cristobal volcano's base without added sugar, and certified carbon-neutral and fair-trade — the 12, 18 and 25-year expressions are the icons. Origins: the Pellas family's Italian-immigrant sugar estate (1890) grew into Central America's most awarded rum. Made from: estate molasses, column distillation, bourbon-barrel ageing. How it's made: 1) Ferment molasses. 2) Distil five times (the house claim). 3) Age statically in the volcanic heat. Served: neat (the 18), in highballs and Old Fashioneds. Flavor: dry, oaky, chocolate and nuts. Strength: 40%. Culture: Flor de Caña is Nicaragua's global ambassador — volcano in the logo, volcano in the story. See also: Nicaraguan Rum Punch Culture (the macuá, Nicaragua's national cocktail of rum, guava and citrus, created in Granada in 1999).
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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