The Top Rums from Central America

Often overlooked, Central America is one of our favorite rum producing regions. Called “ron” in Spanish, these rums are typically made from molasses and aged in ex-whiskey barrels. They tend to be light to medium-bodied in nature making them ready to mix or sip at your discretion. Here are a few of our favorites!
Oct 29, 2019
  • 9
    9 Ron Zacapa 23 Sistema Solera Rum
    4.29
    4 out of 5 stars
    ( 1002 )
    #<Country:0x00007f26f58d9b68>
    //
    Sweet & Rich
    Ron Zacapa 23 Sistema Solera Rum was first produced in 1976 to celebrate the 100th anniversary of the Guatemalan town of Zacapa. It's a rum made from raw sugarcane honey grown on the Zacapa estate high in the hills of Guatemala, extracted from the first pressing of sugarcane juice. It is then fermented using a proprietary strain of pineapple yeast and distilled in a copper-lined column still. After distillation, the rum is aged in a Solera process from a series of casks which once held bourbon, oloroso sherry and Pedro Ximenez sherry. The rums in the blend vary between 6 and 23 years of age.
  • 8
    8 Copacabana 1940 Rum Añejo
    4.25
    4 out of 5 stars
    ( 1 )
    #<Country:0x00007f26f58ec6a0>
    //
    Fruity
    Panama’s PILSA and its Master Distiller, “Don Pancho” Fernandez, have built a considerable reputation supplying well-executed, Cuban-style rums to independent labels such as Caña Brava and Ron de Jeremy. Add New York’s Barrio Spirits to that list; they also source their seven-year, column-distilled, Copacabana 1940 rum from PILSA.
  • 7
    7 Ron Abuelo 12 Años
    4.02
    4 out of 5 stars
    ( 131 )
    #<Country:0x00007f26f57e2fe8>
    //
    Sweet & Rich
    Ron Abuelo is produced at Panama's Varela Hermanos S.A. distillery in Pesé. 12 Años is selected from rums aged in ex-bourbon and white oak barrels, which benefit from the effects of the tropical heat. It should be noted that the distillery was the first in Panama to stop the practice of burning sugarcane fields before harvest and are committed to other green/eco-friendly initiatives.
  • 6
    6 Ron Centenario 20 Años Fundación Rum
    4.36
    4 out of 5 stars
    ( 46 )
    #<Country:0x00007f26cc183900>
    //
    Woody & Hogo
    Distilled from Costa Rican sugarcane, the rum is then aged in used bourbon barrels. It is blended using the solera method with 20-year old rums being the oldest part of the blend. The rum has a pleasant mahogany color with copper hues.
  • 5
    5 Don Pancho Origenes Reserva 8 Year
    4.0
    4 out of 5 stars
    ( 3 )
    #<Country:0x00007f26e844b900>
    //
    Sweet & Rich
    This is a blend of rums aged a minimum of 8 years in American oak casks from Kentucky. Francisco Jose Fernandez Perez, also known as “Don Pancho”, has over 50 years experience as a master blender and distiller. When he found the perfect mix of quality sugar and aging environment in Panama, he started his own distillery. The lengthy aging is constantly monitored and the rum is bottled with the age statement referring to the minimum age of each rum in the final blend.
  • 4
    4 Flor De Caña Centenario 18 Rum
    3.91
    3 out of 5 stars
    ( 105 )
    #<Country:0x00007f26e82b32a0>
    //
    Sweet & Rich
    Flor de Caña was founded in 1890 near the base of San Cristóbal Volcano, the highest and one of the most active volcanoes in Nicaragua. The brand's rums are produced from molasses from estate-grown sugarcane. American white oak barrels formerly used to age bourbon are used to age the rum. The 18 listed on the bottle isn't an age statement, but rather indicates an average of the rums used.
  • 3
    3 Ron Cihuatán Solera 12 Reserva Especial
    3.44
    3 out of 5 stars
    ( 4 )
    #<Country:0x00007f26e842f4f8>
    //
    Sweet & Earthy
    Ron Cihuatán Solera 12 Reserva Especial is created at the Licorera Cihuatán, a subsidiary of Ingenio La Cabaña of El Salvador. Ingenio La Cabaña is a century old sugar cane mill that produces the molasses used in both Ron Cihuatán products. The rum is aged in used American oak bourbon barrels using a solera method.
  • 2
    2 Copalli Barrel Rested Rum
    0 out of 5 stars
    ( 0 )
    #<Country:0x00007f26e8641ca0>
    //
    Rich
    Copalli Rum was launched in 2019 by marine conservationist Todd Robinson and Anya Fernald, CEO of restaurant and butcher shop chain Belcampo. An organic rum, it’s made on the grounds of the duo’s Copal Tree Lodge in Belize. The sugarcane used to make Copalli Barrel Rested Rum is sourced from the surrounding rainforest. It is then juiced, distilled twice in pot stills and aged in used bourbon barrels before being bottled at 44% ABV.
  • 1
    1 Ron Botran 8 Añejo Rum
    3.76
    3 out of 5 stars
    ( 29 )
    #<Country:0x00007f26e84b6110>
    //
    Rich & Spicy
    The blenders at Ron Botran utilize a version of the old winemaking technique known as a solera meant to harness the freshness of young spirits in conjunction with the depth and complexity of old. However, unlike in a true solera where the old and new are blended together for inception, here the rums are aged separately then blended and aged together as a final step. The rums used in this expression range from between 5 and 14 years and are aged in a combination of American whiskey, sherry and port barrels. It should also be noted that the rums are distilled from fresh sugarcane honey and not molasses.