Set sail for the Caribbean & Central America

Though most coffee produced in Mexico and Central America is derived from washed Arabica beans, the region’s wildly disparate microclimates allow for a stunning variety of flavor profiles. Below are just a few of the area’s premier countries begetting some of its most beloved coffee.

Costa Rica’s stunning brews

Costa Rica’s most famous coffee region is undoubtedly Tarrazú, located 30 miles south of San José. Tarrazú's altitude, predictable rainy and dry seasons and abundant shade-making vegetation help produce coffee that is deeply aromatic and brightly acidic with chocolate notes.

Guatemala: Varied microclimates, delicious results

Warm, sunny days and cool nights along with high, mountainous elevation combine to make Guatemala ideal for producing a staggering range of flavorful, light-bodied coffees exhibiting crisp acidity and complex flavors.

Honduras enters the world stage

Central America’s largest coffee producer, Honduras, has picked up a reputation for lower-quality, mechanically dried coffee beans. Thanks to new farm cooperatives, Honduras now boasts fair trade and environmentally friendly coffee with notes of citrus, spice and caramel.

Panama: Incredible quality, intriguing origins

Panamanian coffee is beloved for its acidic, light-to-medium-bodied roasts with sweet floral notes. Their most famous coffee, "Geisha," comes from a mysterious plant native to Ethiopia. The deeply complex beans from this “holy grail” varietal can fetch up to $2,500 per pound.

Mexico's organic offerings

With a range of altitudes and microclimates, excellent varietals can be found throughout Mexico, with key growing regions in Oaxaca and Chiapas. Now the world’s leading producer of organic coffee, Mexican-grown beans deliver earthy notes of chocolate, spice and nuts.

During your time in this corner of the world, be sure to take advantage of the opportunity to sit in a local café and sample some incredible coffee in the place of its cultivation.

Here are just a few examples of what you will discover:

Straw goods

Making baskets and clothing from natural materials began as a survival skill for the early inhabitants of the Caribbean; over the centuries, it evolved into an art form. Artisans weave—or plait—palm fronds into a wide variety of hats, mats, baskets and other items. Young, unopened fronds are harvested from palmetto trees and then dried, cured and cut into strips, which are plaited using many different patterns.

Carved goods

In the hands of masters, coconuts and tagua nuts can become works of art. Artisans carve figures, portraits and other designs into the nuts, which make distinctive souvenirs. Santos are another example of carving artistry. These carved religious figures date back to the 1500s and are common in Puerto Rican homes.

Pottery

Archaeological findings indicate that pottery making in the Caribbean originated around 1600 BC, while pottery associated with the Saladoid and Huecoid cultures can be traced back to the 6th century AD. Saladoid pottery, recognized for its intricate designs painted in white on a red background, stands out as one of the most intricate styles across the Americas. On the other hand, Huecoid pottery showcased interwoven incisions and even featured carved figures. Moving into the 15th century, the Taínos crafted pottery using the islands’ red clay. Presently, the tradition lives on, as local pottery continues to grace craft markets and galleries.

Old San Juan, Puerto Rico

Old San Juan resembles the French Quarter in New Orleans with its narrow cobblestone streets, pastel townhouses and heavy wooden doors opening to courtyards. El Morro Fortress and Castillo San Cristóbal are examples of Spanish colonial architecture.

Colón and Old Town Panama City, Panama

Standing like a sentinel overlooking the coast of Colón, the silent ruins of San Lorenzo Fort belie the structure’s explosive history. First built in 1595, the fort fended off the pirates Sir Francis Drake and Captain Morgan. Panama City’s Spanish settlements date back to the early 16th century and this era’s architecture is most prevalent in Casco Viejo’s four historic plazas.

Bridgetown and Garrison, Barbados

The historic district of Bridgetown features noteworthy examples of British colonial architecture. Garrison was home to the British Navy and boasts a neo-Gothic Parliament Building and Georgian-style Main Guard House with a George III coat of arms and clock tower.

Nelson’s Dockyard, Antigua

This historic shipyard, which dates back to the 1700s, was restored and named for the British naval hero Horatio Nelson. The buildings in Nelson’s Dockyard—which have been converted into shops, inns and restaurants—feature signature elements of Georgian architecture, including symmetrical window placements, stone or brick walls and formal, classical details.

The Fairview Great House and Botanical Garden, St. Kitts and Nevis

This 18th-century French colonial plantation house has been faithfully restored, with meticulous attention to detail. The dining room features an antique silver service and a mahogany table that seats sixteen. The original kitchen building stands in a cobblestone courtyard, complete with a volcanic stone and brick oven.

Marigot, St. Martin

In the capital city of Marigot, French colonial houses are nestled among bistros and boutiques. A collection of well-preserved homes with 19th-century facades and charming balustrades can be found along Rue de la République. The ground floors of the dwellings were made of stone with lime mortar, while the second stories were built using wood.

Cartagena, Colombia

The fortress walls of San Felipe de Barajas are South America’s longest at seven miles. Inside, find Cartagena’s Ciudad Vieja, or Old City, protected as a UNESCO World Heritage Site. Stroll among picturesque plazas, beautifully preserved buildings and flower-filled wooden balconies.

Cuisine in Central America consists of a delightful fusion of flavors and ingredients from a variety of cultures, including native Mesoamerican traditions, Caribbean and Afro-Caribbean dishes and even Mediterranean influences, due to the region’s colonial past. The prevalence of coastline means that there is a strong reliance on seafood, as well as local vegetables and tropical fruits. Central American food is generally well-balanced and fresh, with a compelling balance of sweet, salty, sour, bitter and umami components. Here are five popular Central American dishes that visitors may wish to try:

• Hojaldres (Panama)
  This traditional breakfast bread consists of a fried dough made from flour, sugar, salt and oil. Flat and round, hojaldres have the texture of a doughnut but are usually topped with cheese and served with salchichas guisados, a sausage stew perfect for dipping.
• Rice & beans with stewed chicken (Belize)
  This simple meal, which can be purchased from street-side vendors, is the national dish of Belize. Fragrant rice and red kidney beans are cooked with coconut milk to create a filling, flavorful base for tender chicken spiced with recado, a paste made from achiote peppers.
• Picadillo de papa (Costa Rica)
  Traditionally served with tortillas and rice, picadillo de papa is a savory dish comprised of finely chopped bell peppers, onions, ground meat and potatoes.
• Yuca al mojo (Panama)
  Usually served as a side dish, yuca al mojo is a flavorful Panamanian favorite that consists of boiled cassava marinated in a zesty sauce made with garlic, cilantro and lemon juice.
• Tres leches cake (Nicaragua)
  Many believe that the original recipe for “three milks cake” originated in Nicaragua, where it was printed on milk cans to promote sales. Today, this delectable sponge cake—covered in evaporated, condensed and whole milk—is popular throughout Central America.

The Caribbean's lush rainforests and national parks are not only natural wonders; they are integral to the region's identity and culture. While these tropical areas now draw travelers from all over the world, local residents have a strong connection with the unique ecosystems that have defined life on the islands for millennia.

For example, El Yunque National Rainforest, located in northeastern Puerto Rico, is the sole tropical rainforest within the national forest system of the United States. Its name is derived from the Indigenous Taíno word Yuke, or “white fields,” in reference to the thick fog that encircles the top of El Yunque Peak. The Taíno believed that the deity Yúcahu resided on the mountain, protecting his people from Guabancex, the goddess of chaos and disorder.

The natural environment has long provided Caribbean peoples with medicinal plants, herbs and fruits—many of which have had a significant impact on the region’s economy, cuisine and culture. Visitors may learn about some of these traditional plants during visits to facilities like the Lokono medicinal garden at PEG Farm in Barbados or Claremont Farms in Antigua, a private agricultural estate that cultivates the rare, exceptionally sweet Antiguan black pineapple.

Today, conservation is a critical part of Caribbean culture, and efforts to protect wildlife through education and outreach programs highlight the region's commitment to preserving its unique natural heritage. Such efforts can be seen in the case of the St. Lucia parrot (Amazona versicolor), which was designated as St. Lucia’s national bird in 1979. This intelligent, amusing and beautiful creature is only found in St. Lucia’s interior rainforests, where it is known to locals by its French name, Jacquot. With its green body, blue head and striking red chest and belly, it would be hard to miss this colorful avian.

As these examples show, the Caribbean's wildlife is a cornerstone of its identity and culture, reflecting the region's natural beauty, ecological diversity and cultural heritage.

Antiguan Smile (Antigua)

If you like rum, pineapple and banana, then this aptly named concoction will make you smile.

Recipe:

2 oz rum, 1 oz crème de banana, 4 oz pineapple juice. Shake and garnish with a slice of pineapple.

Aruba Ariba (Aruba)

On Aruba, sap from the agave plant is mixed with rum and sugar to create the liquor coecoei, an essential component of the Aruba Ariba.

Recipe:

.125 oz coecoei, .5 oz vodka, .5 oz rum, .125 oz crème de banana, .5 cup orange juice, .5 cup cranberry juice, .5 cup pineapple juice. Stir, adding a splash of grenadine.

Rum Punch (Barbados)

If you are a rum aficionado, do not miss the chance to tour the Mount Gay Rum distillery, which has been in business since 1703.

Recipe:

1 oz lime juice, 1 oz simple syrup, 2 oz rum. Mix together, adding a dash of Angostura bitters.

Painkiller (US Virgin Islands)

This twist on the piña colada originated in the British Virgin Islands. Today, it is a staple in the US Virgin Islands and throughout the Caribbean.

Recipe:

1 oz orange juice, 2 oz rum, 1 oz coconut milk, 4 oz pineapple juice, crushed ice, nutmeg. Mix orange juice and coconut milk and add pineapple juice and rum. Pour over crushed ice and garnish with nutmeg.

Mojito (Cuba)

Cuba is the birthplace of the mojito, enjoyed by Francis Drake in the 16th century and made famous by Ernest Hemingway.

Recipe:

2 tsp sugar, juice of one lime, 2 mint sprigs, 1.5 oz white rum, 3 oz soda water, ice cubes. Mix lime juice and sugar in a glass, add mint sprigs and muddle. Add ice cubes, soda water and rum. Mix well and garnish with a sprig of mint.

Piña Colada (Puerto Rico)

The name piña colada means “pressed pineapple.” Puerto Rico is the rum capital of the world. Put the two together and you have an island classic.

Recipe:

Add 1.5 oz light rum, 2 oz coconut milk, 2 oz pineapple juice and ice to a blender and blend until smooth. Garnish with a slice of pineapple.

There is no doubt about it—Central America and the Caribbean islands are home to a special kind of magic. With its tropical vegetation, glorious sunsets and abundance of marine wildlife, this sun-kissed area of the world offers countless pleasures for curious travelers. Read on to learn more about some of the most wondrous plants and animals this lush region has to offer:

Caribbean orchids
With a warm climate year-round, a phenomenal amount of radiant flora sprout from the wet, tropical soils of the Caribbean, including many beautiful orchids (Orchidaceae). An astonishing 25,000 species of orchid grow throughout the Caribbean, making them one of the most abundant flowering plants here.

Typically, orchids grow on trees or cling to rocks in the lush rainforests and river areas. These colorful, exotic flowers are famously known for their pretty petals, sepals (the protective cover of a flower bud) and an eye-catching lip (also called a labellum), which blossoms at its vibrant center and is used to attract pollinators. Another stand-out feature of the orchid is its column, which uniquely combines the stamen and pistil—male and female reproductive organs—into a single structure.

Puerto Rico’s unique coquí tree frog
The coquí tree frog (Eleutherodactylus coqui) is a common frog found in Puerto Rico, measuring about 1 in. (2.5 cm) in length and weighing about 4 oz. (113 g). They have a light-brown body, a yellowish-brown marking on their back and a whitish-colored belly. Unlike most frogs, these species do not have webbed feet; instead, the toe pads enable them to climb trees vertically and hang from leaves. Another unique fact about these frogs is that they do not undergo the tadpole stage but rather emerge as tiny frogs with short tails. They are nocturnal animals and spend most of their time resting when not hunting for food.

These creatures are carnivores and feed on crickets, spiders, lizards, snails and other arthropods. To catch their prey, they stay perfectly still, allowing them to get close before striking. During the mating season, the male produces a unique sound at night known as a “coquí”—where it also gets its name from—to attract females and repel their male counterparts. They tend to exhibit territorial behavior during this period, as they attack and chase intruders when they feel threatened.

Prized colony, strategic port

The first British settlement in Antigua was established in 1632. Over the next 100 years, sugar cultivation exploded, and by the end of the 18th century the island was a prized colony for the British Empire. Known as the “gateway to the Caribbean,” Antigua’s strategic location enabled British ships to control commercial sailing routes throughout the Caribbean, and English Harbor was the only harbor in the Eastern Caribbean that was large enough for repairing naval ships.

Horatio Nelson comes to Antigua

From 1784 to 1787, Nelson served as the captain of the HMS Boreas. Nelson would soon lead the British Navy to a decisive victory against Napoleon’s fleet in the Battle of Trafalgar. But in 1784, the 26-year-old captain was sent to Antigua to develop the British naval facilities at English Harbor and enforce British laws in the colonies, including the Navigation Act.

Rough waters

The Navigation Act was a stringent shipping law that prohibited trade with foreign countries, including the newly formed United States of America. This made Nelson unpopular among Antiguans. For his part, Nelson had little love for Antigua—he spent most of his time on his ship, calling the island a “vile place” and a “dreadful hole.” A century later, the shipyard was abandoned by the navy in 1889.

Restoration

Despite the contentious relationship between island and naval hero, the shipyard was given the name Nelson’s Dockyard when restoration began in 1951. Part of a national park, the dockyard is now a yacht marina and home to various sailing events, including Antigua Sailing Week.

The Dockyard Museum

Fully restored to their 18th- and 19th-century splendor, the buildings at Nelson’s Dockyard have been converted into shops, inns and restaurants. One of them, the Naval Officer’s House, is now home to the Dockyard Museum. There, you can find ship models, vintage navigational instruments (including Lord Nelson’s telescope), regatta trophies and displays on the shipwrights, sailmakers and tradesmen who worked in English Harbor—many of whom were enslaved Africans.

Here are just a few of the species that call the Caribbean home:

Banded coral shrimp—this reef-dwelling shrimp is named for the bright red or purple stripes on its body and claws. Banded coral shrimp often live in pairs and have no natural predators.

Banded butterfly fish—this striped fish uses its tapered snout to extract worms from crevasses in reefs.

Blue tang—the striking blue tang has a vibrant blue body, bold black markings and venomous spikes on its spine to discourage would-be predators. It has the ability to adjust the brightness of its color.

Caribbean dolphin—a joy to watch as they swim in pods, these bottlenose dolphins are gentle and social marine mammals.

Gorgonian coral—also known as sea whip or sea fan, this beautiful soft coral is abundant in the waters of Belize. Only inches thick, their stalks grow several feet high and can be bright purple, red or yellow.

Green moray eel—the largest of the eels in the Caribbean, green moray eels can grow to be six feet in length. Active at night, they feed on small fish and mollusks.

Manta ray—rays are large but gentle creatures that feed on plankton. It is mesmerizing to watch them “fly” through the water.

Marine turtle—from loggerheads to leatherbacks, there are six species of turtles in the Caribbean—all protected by law because they are threatened by pollution, illegal hunting and diminishing beach habitats.

Nurse shark—although they may appear intimidating, nurse sharks are docile, passive and not a threat to humans. They will sometimes lie on the ocean floor—so watch your step.

Octopus—owners of keen senses of vision, smell and touch, octopuses can change their color instantly.

Architecture from Europe

European colonization had a dramatic impact on the Caribbean—and the architecture of its buildings. France, Spain, England and The Netherlands were the driving forces of European colonization, and each country left an architectural legacy in the islands.

Adapted to the Caribbean

While Europeans influenced the style of buildings in the Old Towns, the Caribbean climate also had a significant influence on European architecture. An enhanced appreciation for the outdoors and pleasant tropical conditions led to the inclusion of elements such as verandas, porches, balconies and louvered shutters. Fretwork allowed breezes to enter buildings and also enabled inhabitants to see outside, and colorful paint expressed the spirit and energy of African traditions.

Old World meets New World

Many old towns in the Caribbean feature a signature European element: the town square. Basseterre in St. Kitts even has a replica of London's Piccadilly Circus. In Puerto Rico’s Old San Juan, quaint and colorful houses line the narrow and winding cobblestone streets. Hamilton, Bermuda is the beating heart of the island, with a modern-meets-historic feel; the capital city is graced with world-class shops, museums, galleries and gardens—most within a few blocks of pastel-colored Front Street. But while colonial-era old towns borrow cues from Europe, they also add plenty of authentic Caribbean spice. This dynamic blend of influences—at the crossroads of the Old and New Worlds—gives Caribbean old towns their unique character and appeal.

Here are a few of the specialties enjoyed throughout the region:

Rice and peas are staples throughout the Caribbean, but the ingredients differ. In Cuba, moros y cristianos uses black beans and white rice, while in Trinidad and Tobago, pigeon peas or red beans are used.

Arroz con gandules is Puerto Rico’s national dish. It is made with ham or salt pork, rice and pigeon peas.

Callaloo is a spicy stew enjoyed throughout the region. An African dish, it features okra, spinach and crab or salted meat.

Conch fritters are made by seasoning conch meat, coating it in batter and frying it. This popular finger food is enjoyed with dipping sauces.

Goat stew is Montserrat’s national dish and also popular in Curaç, where it is known as stoba di cabrito.

Jerk chicken or pork is saturated in hot peppers and seasoned with garlic and molasses. Jerk meats are popular in Jamaica, Trinidad and Barbados.

Plantains are a staple throughout the Caribbean. Thinly sliced and fried, they are similar to potato chips.

Sancocho is a hearty stew from the Dominican Republic that combines vegetables and seven kinds of meat.

The coffee of popes and kings

Spanish immigrants planted coffee on the island in 1737—some of the earliest such plantings in the New World. By the late 19th century, Puerto Rico was the sixth largest coffee-producing country in the world. Europeans loved the smooth, rich flavor of Puerto Rican coffee, and it became the “coffee of choice” at the Vatican.

Decline and revival

The 1890s saw a sharp decline in Puerto Rican coffee production due to hurricanes, a shift to sugar cultivation and Spain ceding Puerto Rico to the US—which had a trade agreement for coffee with Brazil. Fortunately for coffee lovers, Puerto Rican coffee production perked up with the boom of the specialty coffee industry in the 1990s.

Climate and conditions

In Puerto Rico, coffee is grown on mountain farms at altitudes ranging from 800 to 3,000 feet above sea level. Higher elevation equates to a longer maturation leading to denser, fuller beans. The climate and conditions are ideal, with 60 and 110 inches of rainfall annually, warm weather with cool nights in the mountains, and volcanic soil with favorable pH.

Flavor characteristics

While Central American coffees are famous for their acidity, Caribbean coffees are known for their sweetness and body. In particular, Puerto Rican coffee is known for its heavy body, buttery flavor, appealing aroma and smooth finish. Experience a cup for yourself at one of several artisanal coffeehouses in Old San Juan.

How cane sugar is produced

About 70% of the world’s sugar comes from sugarcane. Sugar cultivation in the Caribbean was a driving force in the European colonization that began in the 17th century. Cuba, once the world’s largest sugar exporter, supplied the United States with 33% of its sugarcane until the 1960s. Today, sugar is still grown and produced in the Caribbean.

Growing sugar cane

Sugarcane is a tropical grass that resembles bamboo and requires lots of sunlight and water. It takes 12 to 18 months for sugar to ripen. Unlike many crops, it regrows from the roots, so one plant can yield many harvest cycles. Cuba offers an ideal climate for growing sugarcane due to its tropical location.

Harvesting the cane

Harvest time is usually during the dry season. Sugarcane can be harvested by machine or by hand using a machete. The cane’s stem is chopped down, leaving the root so that it regrows for the following crop cycle. Green leaves are removed from the cut cane, and the stalks are bundled. The bundled cane is transported to the factory by trucks, trains or donkey-drawn carts.

Extracting the cane juice

At the factory, the sugarcane stalks are crushed by machines that extract the juice from the cane. The cane juice is collected while the remains of the cane stalks, known as bagasse, are used as fuel for the boilers or to make paper. The juice is filtered, and the impurities in the juice settle when lime is added.

Evaporating, boiling and separating

The filtered juice is thickened by boiling it under a vacuum. Water escapes through evaporation, and the remaining, thickened syrup is placed into a large pan for further boiling. This results in a mixture of sugar crystals and molasses, and the two are separated by a high-speed centrifuge. The crystals are dried with hot air, and then this raw sugar is shipped to a refinery.

History

Originating in Europe, Carnival grew out of the Catholic tradition of abstaining from eating meat during Lent. Catholics would hold large parties in the streets, feasting on meat in a final celebration before Lent. Carnival spread to the Americas and the Caribbean during the colonial era.

African influences

As the sugar trade grew, Europeans brought slaves—many from west and central Africa—to the Caribbean to work on the sugar plantations. African dance and music traditions, including drum rhythms and stilt dancers, soon transformed the Carnival celebrations. These celebrations often feature festive street parades complete with colorful floats, an evolution of the African tradition of parading through villages to bring good luck to the inhabitants.

Costumes

From rhinestone-studded bikinis to elaborate feather headdresses, devilish masks to African folk dress and chocolate to mud, Carnival revelers wear a wide variety of costumes.

Music

The energy of Carnival is driven by soca and calypso music and dance. Many celebrations incorporate competitions among musical bands. One of these, Panorama, is a battle of steel pan bands that determines who gets to play in Trinidad’s Carnival, the Caribbean’s largest festival.

From drums to bamboo to steel

Africans brought their musical traditions to the islands, including the use of hand drums, which became staples of the Carnival festivals on Trinidad. The hand drums remained part of the celebrations following the emancipation of the slaves in 1834, but the British government banned the drums from the festival in 1877 after a series of disturbances.

Locals then switched to stalks of bamboo, which made a sound similar to that of a hand drum when they were pounded on the ground. During Carnival, groups known as tamboo bamboo bands would pound bamboo and beat glass bottles with spoons to create a percussive sound. Sometimes fights broke out between rival bands, littering the streets with broken bamboo and glass. As a result, tamboo bamboo bands were outlawed in 1934, and bamboo was replaced by metal instruments.

Steel pan pioneers

The early metal pan bands featured a range of paint cans, biscuit tins and kitchen utensils that were beaten with sticks or hands. Players soon realized that bulges and dents in the pans created different pitches, and that the pans could be “tuned” to play melodies. The evolution of the steel pan owes much to these pioneering individuals:

• Winston “Spree” Simon created the first eight-note “melody pan,” which could play an entire melody.
• Ellie Mannette wrapped drumsticks with rubber, which produced a softer, more refined tone. Mannette was also the first to make the surface of the pan concave, enabling more notes to be played on it.
• Anthony Williams invented the "spider web pan," which used a cycle of fourths and fifths. This layout is now the most popular and accepted design for tenor, or “lead,” pans. Williams was also the first to use 55-gallon drums as the basis for the pans, a practice that continues to this day.
• Bertie Marshall invented the double tenor pan. Marshall was also the first to place canopies over the instruments when they were played outdoors, preventing the sun from damaging them.

Born in the Caribbean, loved around the world

In 1991, the steel pan was officially recognized as the national instrument of Trinidad and Tobago. A source of great pride for a nation, this instrument with humble beginnings is now played and appreciated around the world.

When Teddy Roosevelt became president of the United States in 1901, the French canal project had been abandoned for seven years, but its promise still shimmered like the seas it was meant to connect. A mid-continental canal could save a ship sailing from New York to San Francisco 8,000 miles and countless dollars. This would invigorate US ports along both seaboards, position the US as a world power and cement Roosevelt's legacy as one of the most visionary leaders of all time.

The challenges

First, there was the matter of Panama itself. It was then part of Colombia, which was about to bail on the treaty permitting US canal construction. So, Roosevelt fomented a revolution, sending gunboats to block Colombian retaliation. The new Panamanian nation quickly granted the US the rights to administer the Canal Zone in perpetuity.

More difficult was the challenge of carving through the Continental Divide's 51 miles of sheer rock. Upping the ante was the fact that the two oceans have different sea levels, with tides rising 20 feet on the Pacific side but only three on the Atlantic. Roosevelt's first engineer, John Wallace, was told to "make the dirt fly." But the only thing that flew was Wallace himself, who left within a year, overwhelmed by a monumental task, squalid conditions, low worker morale and the fear of yellow fever and malaria. The public decried Roosevelt's “Big Ditch” as a colossal failure.

The unsung hero

Credit for the canal has been given to its last chief engineer, George Goethals. However, it also belongs with his predecessor, John Stevens. Stevens fought for a more realistic lake-and-lock plan. He inspired workers by building better housing, water and sanitation systems, cafeterias and even ball fields. He also tasked chief Army physician William Gorgas with eradicating yellow fever—within two years. Stevens resigned suddenly in 1907, causing shock waves. He never explained why, and a disgruntled Roosevelt struck him from his memoirs. Stevens was nearly forgotten by history. But when the canal opened in 1914, Goethals called it "Stevens's monument."

Bigger and better

A century later, the Panama Canal is better than ever. In 2016, a $5.25 billion expansion doubled its capacity with a third traffic lane. Now, not only can more ships pass, but enormous Panamax superships can convey twice as much cargo. Contractors dredged enough material to fill the Great Pyramid of Giza 25 times over. The steel used could build 29 Eiffel Towers. You could fit the Empire State Building sideways into just one of the new lock's three chambers. Surely, the Panama Canal merits its fame as one of the "Seven Wonders of the Modern World."

Sugarcane

Rum is made from molasses, which comes from sugarcane. First, these tough canes are harvested—often by machete. The harvested cane is taken to a sugar mill, where crushing machines extract the juice from the fibrous canes.

Molasses

Sugarcane juice is separated into crystallized sugar and dark, bittersweet molasses, a byproduct of the sugar-making process.

Fermentation

Molasses is mixed with water and yeast in large vats. The yeast causes the sugar in molasses to ferment, which results in bubbles forming at the surface as the yeast converts the sugar to alcohol. The alcohol level in the fermented liquid can range from 6-8%.

Distillation

The fermented liquid is heated in a still to separate the alcohol from the remaining liquid. At approximately 175°F, the alcohol evaporates. The alcohol vapors are trapped, purified, recondensed and collected—yielding rum.

Aging

While some rums are bottled and sold fresh from the distillery, most rums are aged in barrels, then diluted with water before bottling. These rums are usually 40-50% alcohol by volume.