Ron Centenario rum is made in Costa Rica. This beautiful Central American country, known for its stunning landscapes and biodiversity, is also home to the production and cultivation of this premium rum. The decision to establish Ron Centenario in Costa Rica was not a random one; it was a strategic move by the parent company, Seagram, which was expanding rapidly during the 1960s.
Costa Rica, with its favorable climate and rich soil, provides the perfect conditions for growing sugar cane, the key ingredient in rum production. The country's tropical climate ensures that the sugar cane plants receive ample sunlight and rainfall, promoting healthy growth and optimal sugar content. The fertile soil of Costa Rica further contributes to the quality of the sugar cane, resulting in flavorful and aromatic rum.
As a sommelier and brewer, I have had the pleasure of visiting Costa Rica and witnessing firsthand the rum production process at Ron Centenario. It is truly a sight to behold. The sugar cane fields stretch as far as the eye can see, with rows upon rows of tall, green stalks swaying gently in the breeze. The workers, with their expertise and care, harvest the sugar cane at just the right time, ensuring the highest quality raw material for rum production.
Once the sugar cane is harvested, it is transported to the distillery where the magic happens. The sugar cane is crushed to extract its juice, which is then fermented to convert the sugars into alcohol. This fermentation process takes place in large vats, where yeast is added to kick-start the transformation. The resulting liquid, known as the “wash,” is then distilled to separate the alcohol from impurities and to concentrate its flavors.
At Ron Centenario, traditional copper pot stills are used for distillation, a method that has been perfected over generations. The use of copper in the stills helps to remove unwanted impurities and contributes to the smoothness and character of the rum. The distillation process is carefully monitored by experienced distillers, ensuring that only the finest spirits make their way into the final product.
After distillation, the rum is aged in oak barrels, allowing it to develop its complex flavors and unique characteristics over time. The warm and humid climate of Costa Rica accelerates the aging process, resulting in rums that are mature and rich in a relatively short period. The oak barrels used for aging also impart subtle notes of vanilla, spice, and caramel to the rum, adding depth and complexity to its profile.
Once the rum has reached its desired level of maturity, it is carefully blended by Ron Centenario's master blenders. These individuals have a deep understanding of the different rum expressions and possess the skill to create harmonious blends that showcase the best qualities of each rum. The blending process is an art form, requiring a keen palate and years of experience.
Ron Centenario rum is proudly made in Costa Rica, a country with a rich agricultural heritage and favorable climate for sugar cane cultivation. The careful selection of high-quality ingredients, meticulous production processes, and skilled craftsmanship all contribute to the exceptional rum that Ron Centenario produces.