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Costa Rica is considered a bridge for the american cultures. A narrow strech of land surounded by oceans; a land that has unique weather conditions, biodiversity and scenic beauty. We invite you to learn one of Costa Rica’s well-kept secrets: the preparation of rum. Rum is the most traditional licor in Central America and the Carribean. Its unique flavor has caracteristics measured by color, depth and capacity to combine well making this licor the king of all beverages. In Costa Rica rum is aged in fine oak barrels with exquisit sugar cane from the same country and producers what we call Ron Centenario. The process of creating Ron Centenario begins with carefully selecting the sugar cane. A strong stem filled with a juicy tissue where the sugar is extracted. Costa Rica’s tropical climate, favored by the volcanic soil and natural riches, are ideal conditions for harvesting this plant. Every 15 months the harvest coincindentally takes place during the summer. The stem is removed by hand and carried to the trapiche in order to extract the juicy nectar and benefit from its sweet products. The juice is submitted to a fermentation process where special yeast transforms the sugar into alcohol and other products. Once the fermentation procedure is completed, the premium material of the finest rum in costa rica is now ready to be purified by a distillation process that refines and separates all the different products obtained. One of the products of this distillation procedure is named young alcohol which is stored in fine white oak barrels initiating the ageing process that gives Ron Centenario its exquisit aroma, unique flavor and the caracteristics of the finest rum in Costa Rica. Ron Centenario conserves its premium quality and uncomparable flavor by completing a very special blending process, which is the very secrect of the Ron Centenario recipe, before the rum is bottled and distributed.

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