Flor Cana winery
Flor de Ca a is one of the very few Caribbean rums that can boast the ownership of all five production phases: proprietary sugar cane and molasses, its own fermentation and distillation, aging and bottling on site. The Pellas family, originally from Genoa, settled in Nicaragua in the late 1800s and created the country's most important Ron distillery. The company was founded in 1890 in Chichigalpa, one hundred and twenty kilometers from Managua. The initial intent is to create a large sugar cane plantation, inland very favorable to this type of cultivation. In 1937, an independent company was founded within the plantation, the Compa ia Licorera de Nicaragua, for the production and sale of rum. To get there, leaving Managua to the north and following the rough road that crosses the beautiful colonial city of Leon and the lush Nicaraguan countryside, you reach the Ingenio Azucarero San Antonio and the Flor de Ca a distillery. The Ingenio San Antonio produces cane sugar and 64% sugar molasses which are then processed in the adjacent distillery. Six distillation columns produce a distillate which is placed in small 135 liter barrels of ex-bourbon. and stowed in almacen conditioned at 28 of temperature. The loss due to evaporation is equal to 7% per year. Today Flor de Ca a owns 150,000 barrels in the Chichigalpa bodegas, one of the most important stocks in the world.