Costa Rica

Costa Rica, celebrated for its lush rainforests, volcanoes, and pioneering eco-tourism, also harbors a rich rum heritage shaped by centuries of sugarcane cultivation and artisanal distillation. Close your eyes and imagine standing in a vibrant cane field: the wafting scent of sweet sugarcane mixes with the earthy aroma of fertile volcanic soils. At the same time, droplets of sticky-sweet sap cling to the edge of a machete, glistening in the morning sun. The tropical climate and fertile volcanic soils nurture premium sugarcane varieties, such as Criolla and Barbón, lending distinctive sweetness and aromatic complexity to their spirits.

Ron Centenario, founded in 1969, stands as Costa Rica’s most acclaimed distillery, producing rums that range from youthful blends to exquisite 30-year-old Solera-aged expressions—each benefiting from the country’s tropical climate and maturation conditions. Alongside Centenario, Costa Rica’s most beloved spirit is Guaro Cacique, a clear sugarcane liquor (30–35% ABV) produced by the state-run Fábrica Nacional de Licores (FANAL) since 1853. Guaro’s versatility and smooth profile have cemented its place in both local culture and cuisine.

Costa Rica’s rum and guaro producers are deeply committed to both traditional craftsmanship and sustainability. Many small distilleries adopt eco-friendly methods, including the use of solar power, animal-powered mills, and composting byproducts. For instance, the use of solar stills at certain distilleries reportedly saves approximately 10,000 kilowatts per year, while composting processes manage to convert 500 tons of bagasse annually into nutrient-rich compost. Visitors can immerse themselves in this legacy at places like Hacienda El Viejo in Guanacaste, where the Rum Experience tour offers a hands-on journey from cane field to tasting glass.