The Pellas family has been making Flor de Caa rum at the base of Nicaragua’s San Cristobal volcano since 1890, using molasses made from locally grown sugarcane. The molasses is distilled five times in a multicolumn still and aged in the tropical heat in used american bourbon barrels.

The entry of the Extra Seco “4” is soft and leads to a smooth, dryish medium-bodied palate with vanilla, coconut, and a dash of bourbon spiciness. Finishes with a long fade of dry sugar cane and toasty vanilla. A classic daiquiri rum.