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, signaling the start of a new cycle in the production of Flor de Caña.

Raw Materials:
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.

Fermentation:
As part of the fermentation process, Yeast converts the sugar in the molasses into two products: alcohol and carbon dioxide.

Distillation:
After the fermentation process is complete, the fermented "wash" is ready for distillation. We use a highly energy efficient, multiple-effect five column distillation unit. This allows us to simultaneously manufacture different types of top-grade alcohol.

Aging:
Our rum is aged in small (180 liter) white oak barrels under natural climatic conditions. Our barrels are used only once prior to aging which contribute to the unique flavor and aroma of Flor de Caña rums.

Blending:
After the alcohol has been aged to perfection, it undergoes a blending process that ensures a consistent quality and uniformity in our rums.

The color intensity, aroma, and flavor are checked the laboratory to ensure that Flor de Caña's standards of excellence are met.

Bottling:
The next step in the making of our rums, is bottling. After each bottle is filled, the closure is applied. The unlabeled bottle is then inspected to ensure proper fill height and closure application.