Flor de Caña 18 Year Rum, 70cl 40% ABV

Product Information

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! When you take your first sip, you'll embark on a journey of flavours that dance gracefully on your palate. Oak spices dominate the forefront, creating a harmonious equilibrium with a touch of sweetness. Notes of tobacco and a gentle fruitiness reveal themselves, contributing to the rum's remarkable complexity.

add Del Empalme de Chichigalpa (Gasolinera Uno) 2km al sur (Km 120 Carretera a Chinadenga, Chichigalpa, Nicaragua 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.” This rum from Trinidad and Tobago tastes of plantains and toffee. It’s an ideal sipper after a big meal or when you just feel like dipping into some tropical bliss. Its brown sugar tone looks brilliant in the glass, so sip it neat.

I tried in Nicaragua all of Flor de Canas. If you want to compare 7, 12 and 18 YO you can see difference with colour and nose. But taste...that's for me surprise...sooo little difference even between 7 and 18? 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.

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… A rum with real finesse, this classy Cuban option deserves your best Cognac glass. Take in its many parts, from a floral nose to the potpourri of citrus, caramel, baking spices, and coffee cake notes you get on the palate. 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. 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.La scorsa settimana ebbi modo di partecipare alla Mixtronomy organizzata da Velier presso Palazzo Petrucci, noto ristorante stellato di Napoli. When Alfredo Francisco Pellas Canessa left his native Italy for Nicaragua in 1875, rum wasn’t on his mind. During the Gold Rush, Alfredo created a successful steamboat route connecting the Atlantic to the Pacific, passing through Nicaragua. But destiny would set him on a new course altogether. The microclimate surrounding San Cristóbal plays another key factor. “Flor de Caña matures at a higher temperature and humidity level than other spirits such as whiskey and Cognac,” Mauricio Solórzano, global brand ambassador, says. “These conditions lead to a more dynamic interaction between the barrel and rum and to a higher [rate of evaporation].” Despite an impressive age statement, Flor de Caña 18 is a floral, unctuous, and mild rum, which offers a truly complex experience. Flor de Caña also prides itself in its transparency.

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. Finally, a Davidoff Nicaragua would be a premium middle ground between the two aforementioned blends. Closing Thoughts A negociant-style rum of sorts, this dark spirit blends spirits from all over the Americas, and rather brilliantly. The result is a big-bodied rum influenced by sherry cask finishing. 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 Toffee, Caramel, Dark Chocolate, hazlenuts and a little touch of tobacco give a sweet but not overly cloying nose.As you pour it into your glass, you'll be captivated by its rich copper hue. The aromas that waft from the glass are equally enchanting. Sweet notes of toffee and butterscotch take centre stage, offering a delightful contrast to the spicy hints of nutmeg and clove. Additionally, you may notice subtle nuances of dry grass and delicate florals, adding an intriguing layer of complexity to the bouquet. It's like it's been left too long to mature in the barrel shifting the whole balance of flavour to a disappointing level.

Oggi desidero parlarvi del Flor de Caña Centenario 18, la seconda espressione più matura della gamma dopo il 25. 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 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. 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 The subtle mix of vanilla and caramel were the first scents that come across, with hints of toffee and butter. To the taste, definite vanilla, oak and toffee flavors linger on the tongue with an easy after taste and finish.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 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. Actually, this 18 year old Flor de Cana is a bit harsher than it's 7 year old younger brother. Why pay a little more than double? Just to get a pretty bottle? This drink has long been associated with the blinking lights and mistletoe of the holidays. Yet, we find that the creamy British invention carries intrigue almost year-round, especially now that the nights are getting a tad bit chillier. Sure, we prefer a Mojito or a Dark and Stormy on a balmy afternoon, but come night-time, especially just before bed, the Tom and Jerry is a real boozy triumph.