Flor de Caña operates as the world's first 100% sustainable and natural rum producer, situated at the base of San Christóbel volcano in Nicaragua. The volcanic soil and climate contribute to the sugar cane's exceptional quality, while their commitment to carbon-neutral production sets them apart from traditional rum makers. This environmental approach doesn't compromise quality - it enhances the terroir expression that makes Nicaraguan rum distinctive in the global market.

The use of dried local plantain leaves to seal their 135-litre ex-bourbon barrels is a traditional Nicaraguan technique that serves both practical and flavour purposes. These natural seals allow for controlled micro-oxygenation during the 12-year ageing process, while the plantain leaves can impart subtle tropical notes that complement the rum's natural sweetness. This indigenous method reflects Flor de Caña's commitment to local traditions and sustainable practices.

Extended tropical ageing accelerates the maturation process compared to cooler climates, with Nicaragua's consistent warmth causing more interaction between the spirit and oak. The 12-year period allows the rum to develop complex flavours like gingerbread, honey, and mocha while achieving a balanced medium body. The ex-bourbon barrels contribute vanilla and caramel notes, while the volcanic terroir adds mineral complexity that distinguishes it from Caribbean rums.

This 90-point Gold Medal recognition validates Flor de Caña 12 Year's exceptional quality among international spirits experts. The award reflects the rum's technical excellence, flavour complexity, and overall drinking experience compared to premium aged rums worldwide. Combined with their 2017 recognition as the world's #1 rum producer, this accolade confirms that Nicaraguan rum has earned its place among the finest aged spirits globally.

As a premium 12-year-old rum with complex honey, gingerbread, and mocha notes, it's best enjoyed neat or with a single ice cube to open up the aromas. The medium body makes it excellent for sipping slowly, allowing the volcanic terroir and barrel-aged characteristics to unfold on your palate. While it can elevate classic rum cocktails, drinking it straight showcases the craftsmanship of this award-winning Nicaraguan expression.