Flor de CanaRum
The beginning of the sugarcane harvest in Chichigalpa and the dry season coincide in early November, after the tropical rainy season ends. The rich aroma of molasses permeates the facilities, signalling the start of a new cycle in the production of Flor de Caña.
Cane molasses, rich in sugar, is the raw material used in the production of Flor de Caña rums. It is first stored in large tanks and then pumped directly to the fermentation tanks.
As part of the fermentation process, Yeast converts the sugar in the molasses into two products: alcohol and carbon dioxide.
After the fermentation process is complete, the fermented "wash" is ready for distillation. Flor de Cana use a highly energy efficient, multiple-effect five column distillation unit. This allows them to simultaneously manufacture different types of top-grade alcohol.
Therum is aged in small (180 liter) white oak barrels under natural climatic conditions. The barrels are used only once prior to ageing which contributes to the flavour and aroma of Flor de Caña rums.
After the alcohol has been aged, it undergoes a blending process that ensures a consistent quality and uniformity. The colour intensity, aroma, and flavor are checked the laboratory to ensure that Flor de Caña's standards are met.