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I have tried this rum over a number of sessions. I am pleased I did not review the rum on my initial tasting. This is something I now try to avoid. I find that a lot of the rums I initially enjoy are too sweet for me when I try them the second time around. The rum seems to give you something different each time. I find I am enjoying it more and more. It is a complex drink and something which some rum drinkers will find completely alien as a rum. Ron Zacapa 23 is a unique balance of complex aromas and flavors resulting from the special blend of reserve rums. We hand select rums aged between 6 and 23 years for our “Sistema Solera”. Older and younger rums are then blended as they age in a sequence of barrels that previously stored robust American Whiskeys, delicate Sherries and find Pedro Ximenez wines.” Upon tasting, the rum is not as sweet as I was expecting. The nosing suggested it could be as sweet as XM or El Dorado. The Zacapa is actually quite dry and oaky. I find the flavour builds if you leave the rum in your mouth for a little longer allowing it to coat the palate. You then get some of the cocoa flavour and a little bit of tropical fruit. However, I’m not getting as much of the fruitier sweeter side I have found with other rums. The rum is very smooth and has very little aftertaste or alcohol burn. It is very pleasant to sip and I can see why it is many people’s choice.
Zacapa XO | Ron Zacapa Zacapa XO | Ron Zacapa
In the “Sistema Solera”, art and tradition encourage the blending of rums of different ages and personalities so that they may continue to mature in select barrels. This dynamic and artisanal process culminates only after the complexity of aromas and flavors confirm that unique, mature rum has been created”
Finish
When it's time to start fermentation, we introduce our own strain of yeast extracted from pineapples: Saccharomyces cerevisiae. This yeast produces the precise aromatic compounds Zacapa requires, and so we ferment slowly, to give the yeast the time it needs to work. Distillation is what defines the character of Zacapa. A single column still, lined with copper to add flavour and remove impurities, is used to distil Zacapa Rum. And to ensure the correct balance is achieved, the whole process is minutely controlled by our experts.
Ron Zacapa | VinePair 9 Things You Should Know About Ron Zacapa | VinePair
This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Matured in a series of casks previously used to store robust American whiskies, delicate sherries & fine Pedro Ximenez wines In eastern Guatemala, 229m above sea level, lies the town of Zacapa. Founded in 1876 as a bustling railroad stop, the resident population was soon joined by travellers from around the world, leaving a legacy that can still be seen today in local surnames. In 1976, the town reached its centenary. To celebrate this historic event, Guatemala's premier rum-producing company decided to create something special. By harnessing expert knowledge gained over many years, a unique premium spirit was born: Ron Zacapa Centenario. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Chosen to inaugurate the “Rum International Hall of Fame” in the “International Rum Festival 2003” in Canada.
Ron Zacapa Royal Details
A lot of bottle swag is exactly that — swag, the final touches of branding. In other words, bizarro decoration from a marketing team groping at authenticity with kitschy regional signifiers. But the woven rings on Ron Zacapa 23 are the real thing. Another of Lorena Vásquez’s passion projects to showcase and financially empower local communities, the rings are made from dried palm leaves and hand-woven by local indigenous women in the petate-style of the Guatemalan Maya. The distillery developed a hybrid machete. Awarded 5 years in a row (1998-2002) with the First place and Gold medal in the premium rums category in the “International Rum Tasting Contest” of the Caribbean Week's Rum Taste Test. Most rum is distilled from molasses, with yeast feasting on those darker caramelized sugars. Ron Zacapa is distilled from something called “virgin sugar cane honey,” or “virgin honey,” the syrup that comes from the first pressing of the cane plant, with about 72 percent sugar content, compared to molasses’ approximate 50 percent. Combine that with the gentler aging process (see “Star Wars” below), and you start to see where the aspirational finesse of the Ron Z flavor profile comes from. It has something in common with “Star Wars.”
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