Nicaragua doesn’t produce just fine cigars. Ever since 1890—long before the first tobacco crops were planted—the Pellas family has been distilling what has become Central America’s finest estate-grown sugarcane rum. Although famous for its 18 Year Old, Flor de Caña also produces a harder-to-find Centenario 25 Year Old Single Estate ($140), the epitome of its offerings. The nutrient-rich volcanic soil in which the sugarcane is grown, and the ex-bourbon barrels (which are sealed with plantain leaves) that are used to age the distillate, give this spirit a thick, fruity caramel-and-cocoa nuance that lingers on the palate. The rapid evaporation caused by Nicaragua’s climate makes this a rum that can be produced only in very limited quantities.