From the juice or molasses of the sugarcane an amber liquor is distilled and is widely used all over the world, used pure or for the preparation of delicious cocktails: rum.
Its origin is not very clear, but probably dates back to 2,000 BC. and to the Chinese people, who first perfected their production. Later he was hired by other populations (it seems that even Alexander the Great contributed to the spread of similar productions) and the distillation of sugar cane was finally imported by Europeans (Colombo first) in the New World, where it spread widely, taking advantage of the environmental peculiarities of the area.
Today it is produced not only in the Caribbean islands, but also in the Philippines, varying from area to area. In the Caribbean, however, the rum of Nicaragua, born thanks to a warm climate and to a soil of volcanic origin is particularly valuable. gives the rum an aftertaste similar to that of tobacco, which makes it special and very flavored.
Nicaraguan rum is born from a short fermentation and a distillation that uses the method in column. However, aging is longer than the Filipino rum, around nine years in barrels that have previously seen the maturation of brandy. Some products have a much longer maturation, which intensifies flavors and aromas.
This mixture of aromas gives rise to particular, smoky and soft aftertaste, to an amber color and to an aroma that recalls something of floral.
Among the main rums of Nicaragua we remember the Flor de Cana, the Ron King Managua and the Cerro Negro.