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3.00% off
Zacapa Centenario Solera 23 Years is made with virgin honey and aged at 2300 meters for up to 23 years. It goes through up to 4 different types of barrels, giving 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 Jerez.
Zacapa Centenario Solera 23 Years contains a blend of aged rums from 6 to 23 years in the Guatemalan mountains at 2,300 meters above sea level. 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 passes through up to 4 different types of barrels, which gives it its characteristic aromas and flavors.
Appearance: Zacapa Centenario Solera 23 Years has aged contours and a long, slow journey that clings to the glass.
Nose: A beginning that develops 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. Sherried notes of Brazil nuts and toasted hazelnuts, and the characteristic balanced flavor of banana and dried pineapple from barrels that once held American whiskey.
Pallet: Wonderfully complex, generous, and full-bodied. An atypical honeyed and sweet viscosity of an aged drink. Great depth of raisin fruits and apricot preserves, leading to an intense epicenter of salty oak, nutmeg, leather, and tobacco, with notes of coffee and delicate sweet vanilla, balanced with a touch of pleasantly astringent cinnamon and ginger at the end. Truly a rum for refined palates.
It is recommended to enjoy Ron Zacapa Solera 23 years alone and with plenty of ice.
3.00% off
Zacapa Centenario Solera 23 Years is made with virgin honey and aged at 2300 meters for up to 23 years. It goes through up to 4 different types of barrels, giving 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 Jerez.
Zacapa Centenario Solera 23 Years contains a blend of aged rums from 6 to 23 years in the Guatemalan mountains at 2,300 meters above sea level. 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 passes through up to 4 different types of barrels, which gives it its characteristic aromas and flavors.
Appearance: Zacapa Centenario Solera 23 Years has aged contours and a long, slow journey that clings to the glass.
Nose: A beginning that develops 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. Sherried notes of Brazil nuts and toasted hazelnuts, and the characteristic balanced flavor of banana and dried pineapple from barrels that once held American whiskey.
Pallet: Wonderfully complex, generous, and full-bodied. An atypical honeyed and sweet viscosity of an aged drink. Great depth of raisin fruits and apricot preserves, leading to an intense epicenter of salty oak, nutmeg, leather, and tobacco, with notes of coffee and delicate sweet vanilla, balanced with a touch of pleasantly astringent cinnamon and ginger at the end. Truly a rum for refined palates.
It is recommended to enjoy Ron Zacapa Solera 23 years alone and with plenty of ice.
