The fermentation stage consists of a semi-batch process with carefully selected and purified high-quality yeast. When the molasses is diluted and ready, the saccharomyces cerevisiae yeasts are added. Bacterial population is very low, while yeast numbers are very high. A precise process control is always present.
In the pre-fermentation stage, the population of yeast increases thanks to a strong intake of air. In the fermentation stage, yeasts work in a dynamic and anaerobic way in order to produce ethyl alcohol and carbon dioxide (CO²) gas from the sugar present in the molasses.
In both processes, the temperature, pH, and all biochemical variables are carefully controlled. This process is very efficient, resulting in high yields of quality alcohol.
Distillation:
The distillation unit at Compañía Licorera de Nicaragua is quite modern. It consists of two sets of six distilling columns, which guarantees the quality of our alcohols.
Energy efficiency is very high due to the multiple-effect system used in our distillation columns. In addition, quality control is very strict by means of analytical testing.
Thanks to this method, alcohols of excellent quality and of different types can be distilled. Also, all the distillation variables are tightly controlled in order to obtain the required alcohol quality.
We have welcomed high-tech solutions and world-class alcohol consultants where needed. Our distillery features state-of-the-art controls with computerized panels monitoring each step of the distillation process.
Cooperage and Aging:
Before our distilled alcohol is placed into barrels, the barrels themselves undergo a rigid inspection. The distilled alcohol is transferred to 185-liter white oak barrels. These barrels are assembled, repaired, and rectified at Compañía Licorera de Nicaragua.
These barrels are stored in large warehouses with thermal insulation in order to reduce the losses due to evaporation during the aging process.
During this aging process, which ranges from 4 years for Extra Dry to 18 years for Centenario Gold, oxygen from the air is introduced into the barrels. The interaction with the oxygen through the pores in the barrel produces chemical and physical changes which are necessary for the maturation of the rum, allowing special flavors and aromas to develop.
Each batch is carefully marked and serial numbers are never repeated so as to maintain an accurate production history.
Blending:
Once the rum has reached the required age and maturation, it is transferred to large stainless steel tanks for blending. In this stage, the rum is blended with highly purified water in order to lower the alcohol level. The water plant at Compañía Licorera de Nicaragua is one of the best in Central America, which ensures the required quality.
Bottling:
When the rum is ready in the blending tanks, it is filtered once more and then bottled in the automated bottling lines. World-class products such as our Flor de Caña rums are then ready for distribution.