A consistent winner of many awards, Zacapa Centenario Solera Grand Reserve 23 is aged in oak from 6 to 23 years at high mountain altitudes, giving a uniquely smooth and mellow flavor that makes it the clear favorite among many rum enthusiasts.
Ron Zacapa Centenario Solera
Grand Reserve 23 from Guatemala.
Photo by Robert Burr.
Using a unique process of extracting water from pure cane juice to create a concentration known as sugar cane honey, the spirit is distilled in large column stills. It then begins a long process of maturation in a myriad of sherry, bourbon and Pedro Ximénez wine barrels using the solera method.
Zacapa 23 aged rum displays a deep mahogany color and fine legs in the glass. The nose is light and mild with hints of cola, honey, sherry and citrus. The initial taste is sweet with hints of cognac leading to caramel, cola, toasted hazelnut, ripe banana, honey and smoky oak. The finish has no bite, with long sweet notes fading slowly.
In 1976, this centenario rum debuted at a festival celebrating the 100th anniversary of the town of Zacapa in the Guatemalan mountains. The first bottles were covered in a handwoven matting made from palm leaves (petate) which pre-dates the Mayan period. Now the bottles feature a band of petate around their mid section.
The master blender of Zacapa rums is Lorena Vasquez, one of three prominent women who hold that title in the rum category.
Zacapa rums are imported and marketed by Diageo, the largest spirits company in the world.
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