Costa Rica is bordered by two Latin rum behemoths, Panama and Nicaragua. It was impossible under these conditions not to have its own rum industry. Sugar cane has developed there since the second half of the 19th century thanks to English and American capital.
The local cane alcohol beverage is called Guaro but it is capped at 30%. Depending on the region, cane harvesting is manual or mechanized. Sugar cane covers 50 hectares and feeds 16 sugar factories.
In 1969, the Centenario distillery opened its doors and used American white oak barrels for its first aging. The company focused on old rums until opening up to white rum in 2004. Three years later, Centenario rum was exported and set out to conquer the world. In 2010, old cuvées came out on the market, notably the 30-year-old Centenario.