Guatemalan rums are produced from raw juices extracted from the sugar cane. These have a sugar concentration of around 70-78% sugar after evaporation of the water present in the cane juice.
Zacapa Centenario’s balance of beautiful bouquet and unique flavours is derived from a blend of aged rums between 6 and 23 years old, originating from the Solera System process. The mature rums used in the solera have been produced using only the sweetest first-crush sugar cane honey.
Zacapa Centenario has won the Platinum award at the Caribbean Rum Fest and was the first rum to be inducted into their Hall of Fame in 2003 after five consecutive First Place awards in the Super-Premium category (1998-2002) in the 13-year history of the event.
It has also been awarded the Best Spirit prize on two consecutive occasions (2001 & 2002) by the Chicago Beverage Tasting Institute and received an outstanding rating from Wine and Spirit magazine, with a score of 98/100 points.
Ron Zacapa Centenario 23 Anos has been a runaway success in the UK on-trade and is now practically ubiquitous in quality style bars across the country. Apart from the flagship 23 Anos, the range includes the 15 Anos and the Ron Zacapa Centenario XO, which is presented in a beautiful flat decanter.
