Rum, Forrest, Rum – Esquire Magazine

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.

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