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NEW YORK, NY- April 2011 – In honor of Earth Day, Flor de Caña Rum, the authentic slow-aged rum, is encouraging consumers to make a toast to Mother Earth! Internationally known for its green innovation, the Nicaraguan rum producer has been consistently recognized for combining the latest eco-friendly technology and sustainable craftsmanship in the production of award-winning rums. This year, as you salute the planet on April 22nd, celebrate with a brand that is known as one of the most efficient and eco-friendly such facilities in the world!

Through innovation and dedication, Flor de Caña is providing important benefits for the environment, community, and the country of Nicaragua. A few examples of what the brand is doing include:

• Using 100% natural ingredients in production
• Recycling almost all (98%) of the water used in distilling
• Maintaining an extensive recycling program

Further, the company invests more than two million dollars annually in social responsibility activities. Flor de Caña conducts annual tree planting programs with participating students, municipalities, and government institutions. Each year, more than 50,000 trees are planted to help restore and protect water sources, conserve wildlife, and encourage natural regeneration. Flor de Caña has also developed environmental education campaigns for schools focusing on the importance of natural resources, environmental protection, and proper management of waste.

"Flor de Caña's strategic commitment to the protection of the planet, as evidenced by a companywide focus on recycling, waste reduction, and environmental education programs; has been consistent for years. The brand has gone above and beyond in these efforts for quite some time and continues to look for ways to expand the various initiatives," says Maribel Viteri, International Marketing Manager of Flor de Caña Rum.

NEW YORK CITY (January 2010) – Flor de Caña rum, the pride of Nicaragua and one of the most awarded rums in the world, is rolling out its most lip-smackingly delicious savory cocktail yet: the Cuban Sandwich cocktail. Made with ham, pork, Swiss cheese, pickles, mustard, delicious bread infusions and garnishes and – of course - Nicaragua's premier rum, Flor de Caña, this Cuban is like nothing you've ever seen before! The Cuban Sandwich cocktail is the latest culinary cocktail offering from Flor de Cana, following the launch of the hugely successful Cheeseburger cocktail in 2010 in the U.S. By taking the Cuban Sandwich deli favorite, and turning it into a satisfyingly hearty cocktail, Flor de Caña is set to continue to underline its reputation as the most versatile and bartender-friendly rum going.

Maribel Viteri, Global Marketing Manager of Flor de Caña rum and seasoned Multicultural professional in the US, commented, "Latin influence has never been more prevalent in the U.S. with Latin cuisine, culture and music becoming mainstream in cities such as New York, Los Angeles and Miami, it is only natural for Flor de Caña to create a cocktail that celebrates this cross-over appeal, and which also extends its mixology-forward reputation."

Creator of the Cuban Sandwich cocktail, Trevor Burnett (of the cocktail consultancy Tipicular Fixin) says, "The Cuban Sandwich Cocktail was dreamed up not only to pay homage to Flor de Cana's Latin roots, but also to show off how versatile this rum is when it comes to mixing up a cocktail. The Flor de Caña Grand Reserve 7- year old rum imparts a smoky complexity to the ham that a neutral spirit could never achieve. The smooth tasting rum also complements both the peppery spices and more mellow notes found within a Cuban sandwich itself."

The Cuban Sandwich cocktail champions the fact that the savory cocktail trend is not going away anytime soon! By incorporating meat infusions, savory spices, and non-traditional garnishes into cocktails, forward thinking mixologists continue to be excited by the possibilities of mashing up their favorite dishes with Nicaragua's favorite rum.

Cubano Cocktail
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin's
*1 part mustard brushed ham infused Flor de Caña Grand Reserve 7
1 part lime or lemon juice
1 part simple syrup
1/4 part kosher dill pickle juice

*Brush your choice ham with honey mustard and roast to caramelize ham. Slice the ham thinly and place the strips in a mason jar. Pour Flor de Caña Grand Reserve 7 yo into the mason jar of ham and fill until the ham strips are completely covered. Refrigerate for one week and strain contents of the mason jar over a cheese cloth.

Reserve the liquid.
Add all of the above ingredients to a cocktail shaker and shake well. Strain into a rocks glass filled with cracked ice Garnish with a skewer of Swiss cheese cubes and a toasted bread stick/cigar.

NEW YORK CITY (NOVEMBER 1, 2010) - The culinary cocktail trend has given the expression "liquid lunch" a whole new meaning. In celebration of National Sandwich Day on November 3, Flor de Caña® rum, the pride of Nicaragua and the rum of choice among !merica's top mixologists, is embracing this movement by creating some of the most unique concoctions imaginable – Sandwich Cocktails.

The days when your mother made your favorite PB&J sandwich just the way you liked it—no crust, jelly, and two banana slices—are long gone. Flor de Caña rum has enlisted some of the finest mixologists behind the bar to liquefy three iconic lunchtime favorites into sandwich libations including Peanut Butter & Jelly, a Cheeseburger and the BLT. Yes, it is possible—and it's the best thing since sliced bread!

"Food-inspired cocktails are a natural fit for Flor de Caña rum as it highlights the brand's versatility," says Paul Caffrey, Brand Manager. "The flavor profile of Flor de Caña 7 year old rum complements sweet and savory ingredients; our crustless cocktails reinforce the mixability of Flor de Caña rum, while also having a bit of fun at the same time!"

Trevor Burnett of the Toronto-based cocktail consultancy Tipicular Fixin's says, "The cheeseburger cocktail I created is well balanced and allows the character of Flor de Caña 7 year old rum to add a complexity to the beef stock reduction that a neutral spirit could never achieve. Notes of dark caramel, burnt toffee, and toasted nuts also create a well-rounded tasting experience, offering the satisfaction of what one might call comfort food in a glass."

PB&J
Created by Gianfranco, Tippling Bros 1.5 oz Flor de Caña 7 yr rum .5 oz Lustau Palo Cortado Vides .25 oz Strawberry jam .25 oz Peanut syrup* 1 Egg white 1 Yellow banana Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts. Garnish: A banana slice. *Peanut syrup 1) Combine 2 parts water with 2 parts sugar in a pot 2) Bring sugar water to a boil 3) Add 1 part minced peanuts 4) Simmer for 10 minutes 5) Strain to remove peanut particles

BLT
Created by Niccole Trzaska 1.5 oz of Bacon-infused Flor de Caña 7 yr rum 2 oz Sacramento tomato juice Dash Worcestershire sauce Pinch celery salt Pinch black pepper Squeeze of lemon juice Dollop of horseradish Fresh Cilantro to taste Pour all ingredients over ice shake and then strain over ice. Garnish: One piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.

Cheeseburger
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin's 1 oz Flor de Caña 7 yr rum 2 muddled Roma tomatoes 1 oz Iceberg lettuce water 1 oz Beef (well reduced) 2 tbsp Toasted bread crumbs 1 tsp Dry mustard powder 2 tbsp Aged cheddar 1 large Kosher dill pickle Salt and pepper to taste Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper. Garnish: Cheddar frico and pickle knot. Garnish instructions: Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.

NEW YORK CITY (NOVEMBER, 2010) - America, it's time to boycott pre-packaged spiced rum! There's no heart/ no love, no quality ingredients, and oh, so much sugar! Flor de Caña® rum, the most-awarded rum in the world, family-owned and handcrafted in Nicaragua, is urging you to celebrate the holiday season with a homemade spiced rum that uses only fresh and high quality ingredients – and a flavor that you've created all on your own!.

The consumer movement toward personalization, seen across all lifestyle categories of late, has taken another step forward to include spirits and rum. Today's rum fans are invited to follow the simple recipes below or try their hand at selecting their favorite fresh spices to put a tasty twist on holiday cocktail enjoyment. With leading mixologists around the world infusing fruits, vegetables, flowers, and spices into their cocktails, why not add a touch of your own Nicaraguan flair? Bartenders agree, it's all about starting with a high-quality rum, like the Flor de Caña Grand Reserve 7 Year, and then transforming it by adding your own spice and herbs.

Ed Hamilton, founder of the Ministry of Rum.com/ says/ ‚The tradition of adding spices to rum dates back to the earliest rum distillers. Cinnamon, clove and nutmeg are just a few of the spices commonly found in handcrafted spiced rums. Flor de Caña's mellow base notes make it perfectly suitable for the addition of spice.‛

Many of the holiday's most mouth-watering spices and herbs - including cinnamon, nutmeg, ginger, cloves, vanilla bean and even peppercorn - easily translate from the plate to the cocktail glass. The added bonus is that you can find all of these in your local grocery store. As for fresh herbs, rosemary, sage, thyme, pine, and even Nicaragua's most-popular herb, cilantro, will add a bit of seasonal bite and greenery.

Ed advises‚ "The roasted nut and subtle vanilla flavor of slow-aged Flor de Caña Grand Reserve 7 Year is a good place to begin to make your own 'Spice.' Add a little fresh ginger/ rosemary/ citrus zest or your favorite spice to a few ounces of rum in separate mason jars. Then taste your spice every day as you learn how the spice and rum interact. Blending the contents of these jars is the fastest way to perfecting your ultimate spice recipe. Adding a measure of spice to your holiday meals, desserts and, of course, cocktails will make them part of your special holiday tradition."

To make your own home-spiced, Flor de Caña rum: Take 2 oz. Flor de Caña and pour into a mason jar. Add your favorite spices. Cover and let sit for 24 hours. Taste the rum daily and adjust accordingly.

Home-Spiced Rum Cocktail Recipes
Try an infusion of your own and then mix-up these cocktails.

Caña Spiced Cider
Sugar and cinnamon for dusting rim 1.25 oz. Home-Spiced Flor de Caña ® (spice recommendation: clove and cinnamon) 5 oz. apple cider Instructions: Rim glass with sugar and cinnamon. Add hot cider and rum.

Spiced Rum Toddy
3 oz boiling water 1.5 oz. Home-Spiced Flor de Caña ® (spice recommendation: vanilla bean, nutmeg, cinnamon) 0.5 oz. teaspoon of butter 1 cinnamon stick Fresh nutmeg for garnish Instructions: In an Irish coffee mug, add boiling water, rum, and top with a small slice of butter. Stir with cinnamon stick and garnish with fresh nutmeg.

Pineapple Spiced Punch
1 oz. fresh lime juice 4 sugar cubes 1 oz. Home-Spiced Flor de Caña ® (spice recommendation: fresh lemon peel, sage, ginger) 2 oz. pineapple juice Pineapple wedge for garnish Instructions: Muddle sugar cubes with fresh lime juice. Add all other ingredients and stir until cold. Pour into a highball glass. Garnish with a lime slice and a pineapple wedge.

For more information on Flor de Caña and additional cocktail recipes, please visit www.FlordeCana.com.

NEW YORK (October, 2010) - Impact Magazine, the U.S.'s most widely-read and respected spirits trade tle, recently declared Flor de Caña as one of this year's best performing brands within the U.S. market. Impact's annual "Hot Prospects" list was released in September, and Flor de Caña was one of the few newcomers to the list of 27 of the U.S.'s ho est spirits brands. Flor de Caña recorded a massive growth of 19.7% in the past 12 months, rightly affirming its place on the list.

This news con nues a successful year for the genuinely aged, handcra ed rum from Nicaragua, following its haul of three medals and Best in Class honors at the Interna onal Wine & Spirits Compe on in London in July. Having won the Silver Medal for three consecu ve years in 2007, 2008 and 2009, Flor de Caña Centenario 12-Year-Old was awarded the Gold Medal and Best in Class, the highest honor for golden rums in this compe on, and placing it among the top eight of 56 entrants.

NEW YORK (September, 2010) - Celebrate the debut of CBS Survivor: Nicaragua and Nicaraguan Independence Day by lifting a glass of Flor de Caña rum, the pride and spirits of Nicaragua!

When CBS's Emmy !ward winning television show, Survivor, was looking for the perfect location to shoot their next season, they wanted a country that was up- and-coming, picturesque, and with a culture full of passion and energy. Which country did they pick? Nicaragua!

The country has seen a surplus of tourists and excitement seekers enjoying the local cuisine, nightlife and of course, one of the biggest adventure sports, volcano surfing. If you're travelling during the middle of September, be sure to check-out the annual Independence Day celebrations, including parades, torch bearing, and flag-bearing.

Nicaragua offers breathtaking natural wonders and landscapes of lush jungle, steaming volcanoes, white-sand beaches and Spanish-colonial style cities – the perfect backdrop for this season's Survivor! Tune into the 21st edition of the long-running reality series – as it premieres at 8 PM EST on Wednesday, September 15

Gather with friends and family to enjoy this Nicaraguan-inspired cocktail, created by mixologist, Joel Black.

Tribal Caña
1 ½ parts Flor De Caña 7 year rum
¾ part fresh lime juice
¾ part pineapple juice
½ part simple syrup
3 drops vanilla extract
10 cilantro leaves
8 mint leaves


Muddle mint, cilantro, lime and pineapple juice in a Collins glass. Add the Flor de Caña 7 year rum and vanilla. Fill the glass halfway with crushed ice and use a spoon to swizzle ingredients. Fill the glass the rest of the way with crushed ice and give another swizzle. Garnish with a mint and cilantro spring.

Miami, FL (July, 2010) – Flor de Caña, the genuinely aged, handcrafted rum from Nicaragua and the most awarded rum in the world, won three medals and Best in Class honors at the International Wine & Spirits Competition in London on July 27. After having won the Silver Medal for three consecutive years in 2007, 2008 and 2009, Flor de Caña Centenario 12-Year-Old has been awarded the Gold Medal and Best in Class, the highest honor for golden rums in this competition, and placing it among the top eight of 56 entrants.

"We are excited that our Flor de Caña portfolio has been rewarded for its high quality and true slow-aged process year after year by the best spirits judges in the world," said Robert Collins, Managing Director of Flor de Caña International.

Praised as "great sipping sum" with "perfect balance" by the spirits judges this year, Flor de Caña Centenario 12Year-Old has previously won the Gold Medal at the Beverage Tasting Institute in Chicago in 2004 and 2006, and the Silver Medal at the San Francisco World Spirits Competition in 2004 and 2005.

Described as "a more intense and complex version of the 12 year old," Flor de Caña Centenario 18-Year-Old took home a Best in Class title and a Silver Medal.

Flor de Caña Grand Reserve 7-Year-Old won Best in Class and a Silver Medal in the category entitled Rum-Golden7 years-old.

The aim of the International Wine & Spirits Competition is to promote the quality and excellence of the world's best wines, spirits and liqueurs. This is achieved through a rigorous two stage judging process of professional blind tasting and detailed (chemical and microbiological) analysis. Judges are wine and spirits experts from all over the world.

Flor de Caña is the only rum produced in Nicaragua and the most popular brand in all of Central America. Owner of the largest stock of aged rums in the world, Flor de Caña offers a diverse selection of aged products, including 4-year-old White and Gold; 5-year-old; 7-year-old; 12-year-old; and 18-year-old. They may be enjoyed neat, on the rocks or in a variety of mixed cocktails. Flor de Caña is distributed by (name of distributor) in (name of country).

NEW YORK (Junio, 2009) - While people may think of seersucker as a lackluster fabric donned by stuffy southern elite and wealthy beachcombers, think again! Seersucker, a thin, all cotton fabric was first introduced in the United States in the early 19th century, instantly becoming a summer wardrobe staple. Made popular through nurse's uniforms during World War II and U.S. Senators in the 1950s, seersucker even landed a mention in the popular 1980's Official Preppy Handbook as the "it" summer fabric to be seen in from the Cape to the Shore. With a disdain for the preppy movement, the 90's saw the demand of the fabric limited to frat boys and elderly southern gentlemen.

But times have changed and everything old is new again. In both their 2009 Spring/Summer shows, fashion houses Perry Ellis and Louis Vuitton included seersucker in their collections as an exciting new take on luxury. Bad boy Chuck Bass, (played by Ed Westwick) from TV's Gossip Girls has been spotted wearing seersucker suits, proving that New York's Upper East Siders aren't afraid to show off the fabric's fabulous versatility and timeless wearability.

Inspired by this craze, top mixologist Brian Miller of New York's Death and Co has created a signature Flor de Caña rum cocktail simply called The Seersucker. With a nod to lemonade, this cocktail is made with zesty cinnamon bark syrup and refreshing lemon juice, served over crushed ice for an invigorating jolt of fashionable fervor. The heat from the cinnamon bark and the sweetness from the strawberry create a sublime flavor explosion.

Flor de Caña's Seersucker libation is poised to become as timeless as the fabric itself this summer season.

THE SEERSUCKER
2 oz Flor de Caña white rum 1/2 oz cinnamon bark syrup
1 oz lemon juice 1 1/2 strawberry


Muddle 1 strawberry, shake ingredients with 3 ice cubes and strain into a pilsner glass with crushed ice- Garnish with ½ strawberry.

NEW YORK, NY June 2009 – A cocktail classic dating back before the 17th century, punch is back once again as the ultimate at-home celebratory drink.

Hindi for "five," a true punch is comprised of five main components: sugar, water, citrus, spice, and alcohol. Phil Ward, a leading New York mixologist has created five new signature Flor de Caña rum punch recipes, loaded with taste and panache. "Punch is easy to make, festive and deservedly enjoying a major at-home resurgence," Ward says. His punch recipes include the refreshing Flor de Caña Flip Flop punch made with grapefruit juice and chamomile infused Flor de Caña 4-year old rum, and a cozy winter themed punch called Goodnight Moon prepared with grated nutmeg, cloves and bitters. Ward also shares a spicy Cardamom and Pop punch as well as the tempting Green Acre Punch made with green tea, lime juice and garnished with a mint sprig.

An Indian discovery, punch gained popularity amongst sailors who took advantage of the abundance of Caribbean sugar cane as a perfect ingredient for their new drink of choice. When punch arrived in the new world, many drinkers relished the taste, texture and simplicity of the drink, and enjoyed sharing it in large quantities. "It's the original mixed drink," says David Wondrich, punch historian and connoisseur. "It caught on early in American history and quickly became a sensation." In the 1930s, punch reemerged as an alternative social cocktail, ideal for consumers, whose once refined palates could no longer handle strong highball cocktails. Postprohibition, as drinkers got their groove back, a significant return to the timeless cocktail emerged, and from its historical ties, punch surfaced as the grandfather of the classic cocktail movement.

Given the down economy, home entertaining is back in vogue, making punch the perfect cocktail solution of any home soiree. Similar to the needs of sailors long ago, hostesses can relish in punch's easy preparation and simple set-up. With a punch bowl and ladle nearby, guests can effortlessly enjoy the evening's festivities over a tasty glass of punch.

Flor de Caña Flip Flop Punch
Ingredients:
2 oz. Chamomile infused Flor de Caña 4-year old
4 sugar cubes
3 oz. club soda
1 oz. lemon juice
1.5 oz. grapefruit juice
Method:
1. Dissolve 4 sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. After sugar cubes are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
3. Add ice once all of the ingredients have been added and stirred
4. Stir the punch until it is chilled

Strain punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with grapefruit slices *Chamomile Infused Flor de Caña is made by adding 4 bar spoons of chamomile tea to one bottle of rum. Let the concoction sit for an hour and forty five minutes and then strain out the tea. Save the bottle for storage.

Cardamom and Pop Punch
Ingredients:
2 oz. Flor de Caña 7-year Grand Reserve
4 sugar cubes
3 green cardamom pods (can be found at any spice shop) 3oz. club soda 1oz. lime juice 1 oz. grapefruit juice 1 dash of Regan's Orange bitters
Method:
1. Dissolve the sugar cubes in 1 oz. of soda water (this generally involves muddling to help process)
2. Muddle the cardamom pods with the sugar cubes 3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with lime wheels

Goodnight Moon Punch Ingredients:
Ingredients:
2 oz. Flor de Caña 7-year Grand Reserve
4 sugar cubes
3 oz. club soda 2 whole cloves 1 pinch of fresh grated nutmeg 1 oz. lemon juice 2 oz. Fuji apple juice 2 dashes of Peychaud bitters
Method:
1. Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process)
2. Muddle the cloves with the sugar cubes 3. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added
4. Add ice once all of the ingredients have been added and stirred
5. Stir the punch until it is chilled

Strain the punch into a glass or punch bowl, depending on the size of the portion, top with 2oz. club soda and garnish with apple slices and cinnamon sticks.

Green Acres Punch
Ingredients:
2 oz. Flor de Caña 4-year old
1 oz. Flor de Caña 18-year old
0.75 oz. rich demerara simple syrup
1 oz. lime juice
6 oz. HOT STRONG Green Tea
1 mint sprig
Method:
1. All of the ingredients should be combined and left in a container over night
2. Strain the next day 3. Refrigerate and drink at leisure
Pour the punch into a glass and garnish with a lime wheel and mint sprig