Peter Boyle, the famed Sydney-based poet, presented the universal poetry collection entitled “Legacy Edition”, which contains the works of 49 poets representing 38 countries in 16 original languages.

The anthology, with a global circulation of 300,000 copies, was created by premium rum brand Flor de Caña to pay tribute to artists around the world.

Boyle, who won the 2017 Kenneth Slessor Prize and was shortlisted for the Adelaide Festival Award for Poetry, is part of this collection with his poem “Robert Frost at Eighty”. Other renowned international artists included in the book are Anthony Phelps (Canada), Richard Blanco (USA), Mario Meléndez (Chile), Jonathan Davidson (UK), Jidi Majia (China) and Chân Phoung (Vietnam).

It has been presented successfully in various countries around the world including Nicaragua, Peru, Bolivia, Panama, Costa Rica, Mexico, China and Vietnam. The universal nature of the anthology, selected by Honduran poet Rolando Kattan, has drawn the attention of poetry and literature fans.

The book is part of a special edition of the Flor de Caña 12 Year and Flor de Caña 18 Year rums. The original artwork by Augusto Silva featured on the exterior showcases his artful interpretation of the San Cristobal volcano, the most active in Nicaragua, which has become so iconic to the Flor de Caña brand for being the place where its rums are born and aged. The fertility of its soil, the volcanic climate to which the barrels are exposed during the aging process and the enriched volcanic water contribute in creating a singularly smooth and deliciously balanced rum.

About Flor de Caña
Flor de Caña is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100% renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.

Published on Esquire on July 2nd, 2018

Flor de Caña comes-a-calling.

Newcomer on the old block of KL’s illustrious Changkat Bukit Bintang, the grand dame of bar streets in our modest little city, the Rum Bar KL sits, tucked prettily towards the end of the street, quiet and beckoning with its old world décor. The cozy little bar stocks over 300 labels of rum, making it one of the city’s first and most well-stocked rum joint. And on a balmy Saturday evening with skies the color of molten silver, Flor de Caña, the most awarded rum in the world, launched with equally quiet dignity. Its bevy of accolades make it the number one rum in the world, as well as Best Rum of the Year at the International Rum Conference in Madrid just last year.

This remarkable name might be new to our humble little realm, but over the world, the 125-year old brand has, since 1890 grown to become Nicaragua’s premier exported brand. Its heritage and tradition continue unchanged over the decades with the fifth generation of the Pellas family remaining at the helm of the company to date. Their commitment to expert craftsmanship, procuring and using only the finest natural ingredients and its unique Slow-Aged process make it deserving of its many awards. “Aged at the base of one of Nicaragua’s most active volcano, our 6000 acres of sugar canes and rich, volcanic soil give Flor de Caña its full, distinctive flavor,” Cristina Casado, International Commercial Manager for the brand shares. Distilled with 100% renewable energy, this also makes this a suitably sustainable tipple.

Flor de Cana 25 Year Bottle

The brand’s premium line, the Premium Flor de Caña has received no less than 180 international awards, consisting of the Flor de Caña 25 year, Flor de Caña 18 year and Flor de Caña 12 year. The 25 is its ultra-premium baby, elegant and dark amber in color, it has an aroma that brings to mind vanilla, wood and dark cocoa notes with a nutty, caramel finish. The middle child, and as always the precocious one, the 18-year-old is stunning, brilliant and wont to shine with a full-bodied and rich complex flavor that lingers with a long and smooth finish. Almost two decades in its making, its artisanal excellence can be savored in every last drop. The youngest, the 12-year-old is reddish in tone, humble, semi-sweet and neat. Drink with a splash of water or soda for a quiet explosion of simple aromas.

For this article, Men’s Health selected the most unique and premium liquor brands to give your old man the perfect gift. Flor de Caña’s 25 Year bottle is, of course, in that list. Described as “…a luxury to sip” Flor de Caña is, once again, among the best rums in the world.

Read the full article here:

With the unique options from the William Grant & Sons portfolio of premium spirits, Old Liquors Magazine pulled together a nice variety of bottles to “spirit dad away” on his holiday. Flor de Caña 25 Years, considered the best rum in the world, had to be on the list, of course. For those who want to treat dad to an armchair adventure, consider these gifts bottled and ready!

Click the link below to read the full article:

Pop an ice cube into this amber-hued Nicaraguan rum-aged in ex-bourbon and whiskey barrels-and watch as fragrant banana and caramel open up to notes of dried fruit, vanilla and spices. This is everything you want in a super premium sipping rum.

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Flor de Caña was awarded a Gold Medal at the 2018 San Francisco World Spirits Competition, which was the biggest in its history, featuring more than 2,200 entries. Products awarded a Gold Medal are considered exceptional and near the pinnacle of achievement in their particular category; these products set the standard for all others of their type.

Flor de Caña wins Gold Medal at the 2018 San Francisco World Spirits Competition

Learn more about the Flor de Caña 18 Yr.

Flor de Caña is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100% renewable energy. It is present in over 40 countries and was named the 2017 “Best Rum Producer of the Year” by the International Wine and Spirit Competition in London. Manufactured and distributed by Compañía Licorera de Nicaragua, S.A. (CLNSA).

Published on HOLR on May 2nd, 2018

Flor de Caña is 100% sugar free, void from artificial colours and flavours. For the rest of the week our bus would happily sip from their bottomless cups. Macuás soon became a staple in our diets, acceptable at any time from breakfast to dinner.

Throughout the week, the rum gave us courage to complete a dozen or so activities that would seem daunting sober. Surfing down the side of an active volcano, tackling 5-foot waves in the Pacific Ocean, or hiking through coffee farms full of fire ants (eep!).

Whether exploring volcanos or walking through markets, Flor de Caña was always within reach – not only via Freddy, but throughout Nicaragua. Flor de Caña bottles glistened on the shelves of bars, restaurants and hotels. Local shops and tourist spots proudly hang Flor de Caña logo tanks and t-shirts in the windows as if were their local sports team. As Nicaragua’s most exported brand, the power and presence of Flor de Caña throughout the country is undeniable and incomparable to anything Canada. Seriously, it’s bigger than Tim’s.

Why are Nicaraguans, and people alike, so passionate about Flor de Caña? Maybe because the product is steeped in tradition, history and family – things all of us hold close to our hearts.

Flor de Caña itself is produced with help from Nicaragua’s biggest volcano – and most active – volcano, San Cristóbal. The rich volcanic soil and nutrient-packed water grow and strengthen the sugar cane plant to prep it for harvest and rum production. The volcanic environment also helps the evaporation process and aids the barrels in better flavouring the rum.

Published on BroBible on April 27th, 2018

It’s impossible to miss the rum maker’s presence upon entering Nicaragua. You literally get your passport stamped in the aura of Flor de Caña, as the country’s Customs and Immigration stations are wrapped in colorful Flor de Caña rum banners with turquoise waterfalls and verdant volcanos in the background. It’s the first thing you notice after the flight to Managua, sans the usual smack-in-the-face of tropical humidity.

Dating back to 1890, Flor de Caña is family-run-and-distilled rum brand similar to other heritage rum brands across the Northern Hemisphere’s tropical latitudes (…Ron Barcelo in Dominican Republic, Gosling’s in Bermuda, Appleton Estates in Jamaica, Bacardi in Puerto Rico). The portfolio stands out thanks to a distinct flavor unique to the mineral-rich volcanic soils of Nicaragua. Flor de Caña uses sugar cane grown in the shadows of the San Cristobal volcano, one of the most active volcanoes in Latin America. Sugar cane grown this highly fertile produces a rich, dark molasses. It’s distilled five-times over, resulting in an incredibly balanced dark rum after naturally aging in small white oak bourbon barrels sealed with plantain leaves.

Why Rum Aged At The Base Of An Active Volcano Is The Best Rum You’ll Ever Have In Your Life

The portfolio even takes on the geographic character of the barrelhouses in which Flor de Caña is aged – Natural ventilation allows for exposure to Nicaragua’s tropical humidity and volcanic atmosphere, further increasing the complexity of the rum’s character.

Let’s pause there for a second. Flor de Caña barrelhouses, in specific, are a magical place, having experienced one firsthand. You breathe in sweet rum vapors, with the angels share of barrel-aged spirit wrangling its way into every sinus cavity and exposed pore on your body. That’s where you feel the presence of the rum itself, along with five proud generations of rum making in a country that’s experienced a historical geo-political rollercoaster, from Pacific Rim-driven natural disasters to revolutions to nationalization and the emergence of a blossoming tourist economy thanks to those mysterious volcanoes and pristine beaches.

That barrelhouse is a symbolic synthesis of Nicaragua into Flor de Caña, a euphoric feast of the senses unlike any other distilling experience in the world. It’s somehow made more sublime by tapping cask strength rum that’s been stashed in it’s oak home since the early ’90s.

Published on Cool Material on April 11th, 2018

If we’re really looking for a delightful after-dinner cocktail or a stiff one after a hard day’s work, we’re picking up where bourbon sometimes falls short, and grabbing a pour of some barrel-aged rum. Case in point? Flor de Caña. This Nicaraguan rum company has been producing some of the best rum on the planet since 1890, more than 125 years.

When they invited us out to Managua to visit their distillery and learn more about their products and how, exactly, they go about producing some of the most popular rum in the world (They’re Nicaragua’s #1 exported brand, and they were ranked the number one rum producer in the world at 2017’s International Wine and Spirit Competition), we took them up on the offer.

Not only did we get to sample the expressions under their label (both the 12- and 18-Year now live on the shelves of our home bar), but we also got to tour the distillery, where we learned what makes For de Caña unique.

Sampling Rum at the Number One Rum Distiller in the World

Those Volcanos? They Matter

When you first arrive at the Flor de Caña distillery, it’s difficult not to notice the massive mountainous volcano in the background. It’s the San Cristóbal Volcano, and yes, it’s active. In fact, for better or worse, it’s the most active volcano in Nicaragua, and last erupted in 2014—they were tiny explosions, but explosion nonetheless.

Why’d they set up shop so close to a potentially catastrophic volcano? Well, one reason is that the volcanic ash is full of minerals and nutrients that leave the soil incredibly fertile, making it ideal for farming the sugarcane their rum depends on. Even the water is extra pure, thanks in part to the porous land it filters through.

Perhaps most importantly, the environment itself makes the maturation process unique. You’d probably think Flor de Caña, big as they are, has some kind of gigantic underground climate-controlled bunker where they age their products, but the process is surprisingly old school. They store their barrels in massive warehouses (called bodegas) located on the distillery grounds, and everything from the altitude to the fluctuation in weather is taken into account during maturation period. Every single detail somehow affects the final product, which means that win, lose, or draw, Flor de Caña will always be Flor de Caña.