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Zacapa Centenario Solera 23 Years is made with virgin honey and aged at 2300 meters for 23 years. It goes through up to 4 different types of barrels, which give it exceptional aromas and flavors.
The Zacapa distillery uses its own custom Solera system, based on the traditional system developed in Spain 500 years ago for aging Sherry.
Zacapa Centenario Solera 23 Years contains a blend of aged rums from 6 to 23 years in the Guatemalan mountains at an altitude of 2,300 meters. In the highlands of Quetzaltenango, Guatemala, at 2,300 meters above sea level, one of the highest aging centers in the world, is where Ron Zacapa slowly acquires its flavor and character. It has a delicious flavor of caramel, oak with spices, and raisin fruits, demonstrating the complexity of the solera aging process.
It goes through up to 4 different types of barrels, which give it its characteristic aromas and flavors.
Appearance: Zacapa Centenario Solera 23 Years has aged contours and a long, slow finish that clings to the glass.
Nose: An initial development of complex possibilities in the glass: sweet aromas of caramel, vanilla, cocoa, and caramel syrup, combining layers of flavor indicative of the different barrels in the solera process. Sherry notes of Brazil nuts and toasted hazelnuts, and the characteristic balanced flavor of banana and dried pineapple from barrels that held American whiskey.
Pallet: Wonderfully complex, generous, and full-bodied. A atypical honeyed and sweet viscosity of an aged beverage. Great depth of raisin fruits and apricot preserves, which leads to an intense epicenter of salty oak, nutmeg, leather, and tobacco, with notes of coffee and delicate sweet vanilla, balanced with a touch of cinnamon and ginger that pleasantly astringent finish. Truly a rum for refined palates.
It is recommended to enjoy Ron Zacapa Solera 23 years neat and with plenty of ice.
