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.
The balance of bouquet and unique flavours is derived from a blend of aged rums between 6 and 23 years old, originating from the Solera System process. These mature rums have been produced only from the sweetest first-crush sugar cane honey. Ron Zacapa 23 is matured at an altitude of 2300 metres in selected barrels that previously aged robust Bourbons, delicate Sherries and fine Pedro Ximenez wines. The altitude and lower temperature enable the rums to be aged for longer than in other tropical climates.
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.
Character and Style of Ron Zacapa
- Fruit Cake
- Dark Chocolate