Latin American rums cross the continent from Mexico to Peru, from Paraguay to Brazil, passing through Guatemala and Colombia. Most Latin American traditions date back to the 19th century, when the sugar economy was booming. Latin American rums have smoothness as a constant. Many are sweetened and prepared using a recipe specific to each distillery. Rum from El Salvador, for example, escapes this trend. Latino rum is produced from molasses, often in columns and sometimes in stills. Among the best-known brands we will mention Zacapa for Guatemala, Millonariofor Peru, Centenario for Costa Rica and Flor de Cana for Nicaragua.