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Ron Zacapa is widely recognized as a luxury rum that is distinguished by its exceptional quality. The production process begins with the extraction and fermentation of sugar cane honey, which is then moved to the mountains, at an altitude of 2300 meters above sea level, to a place known as 'the house above the mountains'. clouds', located in Quezaltenango.

In this place, the rums are aged alongside various woods, absorbing the aromas and colors during the aging process. Ron Zacapa Centenario 23 Solera Gran Reserva is a carefully selected blend of rums that have been aged between 6 and 23 years. This process is carried out using the Solera method, which involves passing the rum through four types of barrels: first, American white oak barrels that previously contained American whiskey; In a second stage, these same barrels are subjected to a deep burn to highlight notes of vanilla and chocolate; The rum is then transferred to barrels that previously contained Oloroso wines; and finally, it is stored in barrels that aged Pedro Ximénez wines.

The color of Zacapa 23 is a deep mahogany with golden highlights. On the nose, aromas of vanilla, coffee, chocolate and dried fruits such as plums, figs and raisins are perceived. In the mouth, the rum offers a complex sensory experience, with a sweet and caramelized beginning that transforms into an explosion of flavors of wood, chocolate, vanilla and nuts. In short, Zacapa is warm and smooth on the nose, with sweet notes of vanilla, honey, dried fruits, smoke and intense orange peel. It is recommended to enjoy it alone or accompanied by foods that enhance its distinctive flavors. Zacapa has been recognized in the International Rum Tasting Contest for five consecutive years and is the luxury rum that has been honored with a place in the Rum Hall of Fame. Its alcohol content is 40%.