The Pellas family has been crafting Flor de Caña rum in Nicaragua since 1890, so it’s only sensible that ponies of super-premium sugarcane elixir would be the stars of the minibar at the clan’s eco-beach resort, Mukul, on the country’s jungle-encased Emerald Coast. After a long day of surfing on Manzanillo Beach, hiking with one of the resort’s resident naturalists or extreme ‘ash-boarding’ down sides of the Cerro Nego volcano, pour a couple rums and relax on the terrace of your treehouse bohio overlooking the Pacific. Paired with the minibar’s trove of exotic Nicaraguan snacks (made by local communities), it’s the perfect pre-dinner cocktail hour.
1. “The reason Flor de Caña is superior to other rums is that the natural temperature, ventilation and duration of our aging process ensures that no excessive flavors or aromas are added to the final product,” says patriarch Carlos Pellas. This signature “Slow-Aged” process in American oak barrels gives the Añejo Classico its amber hue and complexity. Sip it neat like a fine Bourbon.
2. Crystal-clear Extra Lite Flor de Caña is built for mixing, like in the Macuá, the national drink of Nicaragua made with guava and citrus juices.
3. In Nicaragua, they call cashews semillas de marañon. The nuts on Mukul’s minibar are roasted in a wood-fired oven.
4 and 5. Instead of potatoes, chips here are made with green plantains (platanitos) and yucca (yuquitas).
6. Nicaraguan corn-and-cheese crackers called rosquillas are usually eat with a cup of hot coffee.
7. These cajeta candies are made with coconut milk, yucca and sugar.
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