Zacapa 23 rum is a Guatemalan rum crafted using the "solera" technique, a method of blending old and young rums. The barrels are stacked on top of each other, and the angels' share of the aged rums is complemented by young rum..
This is a Guatemalan rum crafted using the "solera" technique, which is an approach to blending old and young rums. The barrels are stacked on top of each other, and the angels' share of the aged rums is complemented by young rum.
The casks used include ex-American bourbon barrels, sherry casks, and Pedro Ximenez casks, with the blend consisting of rums aged from 6 to 23 years.
The result is a fragrant, woody rum with splendid notes of honey, caramel, and dried fruits.
Look: Its appearance is caramel with mahogany highlights.
Nose: Aromas of wood and honey come to the forefront.
Palate: Smooth, with a subtle and discreet fruity note.
Finish: Moderately long, while remaining straightforward and fresh.
The creation of Zacapa rums are intimately linked to the soil of Guatemala, to its tropical climate but also to the geographical location of the distillery which is located on the volcanic plains. These locational advantages help cultivate a sugar cane of exceptional quality.
The cold air provided by the landscape gives it slower aging, thus leaving Zacapa rum, the time to develop all the subtleties of its pronounced character. This process not sufficient enough for cellar master Lorana Vasquez he uses a unique Solera system as well for the aging process to produce Zacapa rums.
Data sheet
Zacapa 23 rum is a Guatemalan rum crafted using the "solera" technique, a method of blending old and young rums. The barrels are stacked on top of each other, and the angels' share of the aged rums is complemented by young rum..
This is a Guatemalan rum crafted using the "solera" technique, which is an approach to blending old and young rums. The barrels are stacked on top of each other, and the angels' share of the aged rums is complemented by young rum.
The casks used include ex-American bourbon barrels, sherry casks, and Pedro Ximenez casks, with the blend consisting of rums aged from 6 to 23 years.
The result is a fragrant, woody rum with splendid notes of honey, caramel, and dried fruits.
