Ron Zacapa, named after a Guatemalan town, stands out by using concentrated virgin sugar cane honey and pineapple-derived yeast for fermentation to create a distinct sweet and smooth flavor profile. Their complex blend features a harmonious palate of nougat, dried fruits, cream, cocoa, and caramel, finished with hints of chocolate, honey, vanilla, and lemon.
Ron Zapaca 23 Year Rum
$57.99
Description
Ron Zacapa is named after a town in eastern Guatemala. Their plantation is located higher on the volcanic plains of Retalhuleu, 1148ft (350m) above sea level. While most Rums use molasses as their bases, Zacapa, to impart a sweeter and smoother flavor, uses only the concentrated first press of sugar cane, known as virgin sugar cane honey. When it’s time to start the fermentation, a strain of yeast extracted from pineapples is used, which produces unique ‘Zacapa’ aromatic compounds.
The Rum is then distilled at sea level in continuous column stills and moved higher into the mountains where the maturation takes place. In the highlands of Quetzaltenango, 7544ft (2.300m) above sea level, lies The House Above the Clouds. This stunning location – one of the highest aging facilities in the world – is where Zacapa slowly develops its complex flavor and character over time. After the initial three years of maturation in a solera system, the Rum is transferred to large American white oak casks for an additional year before they’re finally bottled. Rums between 6 and 23 years old are used in the blend of Ron Zacapa 23.
The nose reveals a delightful sweetness characterized by rich caramel, graceful vanilla, and almond notes, while the palate experiences a harmonious interplay of sweet flavors, including luscious nougat, dried fruits, velvety cream, cocoa, and delectable caramel, intertwined with exotic accents of cinnamon, raisins, leather, tobacco, and spicy oak emblematic of Central American Rum. The spirit has a finish that features tones of robust chocolate, subtle honey, vanilla, and a touch of zesty lemon.
