For de Cana 12yo
Flor de Caña do things slowly. This rum spends a full twelve years maturing at the foot of the San Cristóbal volcano in Nicaragua, with nothing added to hurry it along — no sugar, no colouring, no shortcuts. The distillery runs on volcanic steam and replants the trees it uses, which tells you something about how they think.
What twelve years buys you here is polish. The colour is deep amber, and the nose opens on vanilla and toffee before dried fig, cocoa and a little orange peel come through. There's oak, but it sits in the background rather than dominating. On the palate it's dry and elegant — this is not a sweet, sticky rum — with warm baking spice, roasted nuts, a touch of tobacco leaf and more of that dark-chocolate depth. The finish is long and gently warming, clean rather than cloying.
If your idea of rum is heavily sweetened and one-dimensional, this will change your mind. It drinks far more like an aged sipping spirit than a cocktail base, though a great Old Fashioned is well within reach.
How to Serve
Neat in a tumbler, or over a single large cube of ice. A few drops of water open up the spice. No mixers needed, but it makes a superb rum Old Fashioned if the mood takes you.
Where to Drink It
A nightcap at Artesian in The Langham, where aged rum gets proper respect, or a slow pour at Black Rock in Shoreditch. Or simply your own armchair, late.
Food Pairings
Lovely after dinner with a strong, salty aged cheese, or alongside dark chocolate and roasted coffee. A cigar, if that's your thing.
