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Rum from above the Clouds.
Ron Zacapa is named after a town in eastern Guatemala. Their plantation is located higher on the volcanic plains of Retalhuleu, 1148ft (350m) above sea level. Most Rums use molasses as their base, Zacapa, however, to impart a sweeter and smoother flavour, uses only the concentrated first press of sugar cane, known as virgin sugar cane honey. When it’s time to start the fermentation, a strain of yeast extracted from pineapples is used, which produces unique ‘Zacapa’ aromatic compounds.
The Rum is then distilled at sea level in continuous column stills and moved higher into the mountains where the maturation takes place. In the highlands of Quetzaltenango, 7544ft (2.300m) above sea level, lies The House Above the Clouds. This stunning location – one of the highest ageing facilities in the World – is where Zacapa slowly develops its complex flavour and character over time. After the initial three years of maturation in a solera system, the Rum is transferred to large American white oak casks for an additional year, before they're finally bottled. Rums between 6 and 23 years old are used in the blend of Ron Zacapa Solera 23.
Smartass corner: The lower atmospheric pressure helps intensify the infusion of flavours from the barrels. Barrels previously used for ageing Bourbons, Sherries and Pedro Ximénez wine are used.
Ron Zacapa is named after a town in eastern Guatemala. Their plantation is located higher on the volcanic plains of Retalhuleu, 1148ft (350m) above sea level. Most Rums use molasses as their base, Zacapa, however, to impart a sweeter and smoother flavour, uses only the concentrated first press of sugar cane, known as virgin sugar cane honey. When it’s time to start the fermentation, a strain of yeast extracted from pineapples is used, which produces unique ‘Zacapa’ aromatic compounds.
The Rum is then distilled at sea level in continuous column stills and moved higher into the mountains where the maturation takes place. In the highlands of Quetzaltenango, 7544ft (2.300m) above sea level, lies The House Above the Clouds. This stunning location – one of the highest ageing facilities in the World – is where Zacapa slowly develops its complex flavour and character over time. After the initial three years of maturation in a solera system, the Rum is transferred to large American white oak casks for an additional year, before they're finally bottled. Rums between 6 and 23 years old are used in the blend of Ron Zacapa Solera 23.
Smartass corner: The lower atmospheric pressure helps intensify the infusion of flavours from the barrels. Barrels previously used for ageing Bourbons, Sherries and Pedro Ximénez wine are used.
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StyleAged Rum
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RegionGuatemala
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CountryGuatemala
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Alcohol40%
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DistilleryIndustrias Licoreras de Guatemala
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BottlerIndustrias Licoreras de Guatemala
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Age23 Year Old
Flavour Spiral™
About The Flavour Spiral
raw honey
cinnamon
vanilla
caramel
spicy
smoky
slightly sweet
mocha coffee
marzipan
What does Ron Zacapa Solera 23 taste like?
The Flavour Spiral™ shows the most common flavours that you'll taste in Ron Zacapa Solera 23 and gives you a chance to have a taste of it before actually tasting it.
We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
The Flavour Spiral™ shows the most common flavours that you'll taste in Ron Zacapa Solera 23 and gives you a chance to have a taste of it before actually tasting it.
We invented Flavour Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
Dog Dogson's
Smartass
Corner
Corner
A little bit of etymology; nobody really knows where the word Rum comes from. Most popular suggestions are: Rum (the Romani word for potent), Rumbullion (an uproar), Saccharum (sugar in Latin), Rummer (a Dutch drinking glass).
Tasting Notes
Appearance / Colour
Mahogany with coppery tints.
Smell / Nose / Aroma
Caramel, vanilla, cocoa, cinnamon, toffee coated bananas, orange peel and fruitiness reminiscent of a cognac.
Flavour / Taste / Palate
Sweet all the way, strong apple/cognac flavours, sweet honeyed viscosity, oak, vanilla, dried fruits and some liquorice, spicy touch of cinnamon and ginger. Hugely concentrated.
Finish
The finish is long and smooth, sugary with vanilla, coffee, smoke and honey and it has the tiniest amount of marzipan creeping up to the palate.
Comment
This is a huge, impressive, award winning and showy Rum. Sip slowly and straight.
Flavour spiral
Raw honey, cinnamon, slightly sweet, spicy, vanilla, caramel, smoky, mocha coffee, orange peel.
Mahogany with coppery tints.
Smell / Nose / Aroma
Caramel, vanilla, cocoa, cinnamon, toffee coated bananas, orange peel and fruitiness reminiscent of a cognac.
Flavour / Taste / Palate
Sweet all the way, strong apple/cognac flavours, sweet honeyed viscosity, oak, vanilla, dried fruits and some liquorice, spicy touch of cinnamon and ginger. Hugely concentrated.
Finish
The finish is long and smooth, sugary with vanilla, coffee, smoke and honey and it has the tiniest amount of marzipan creeping up to the palate.
Comment
This is a huge, impressive, award winning and showy Rum. Sip slowly and straight.
Flavour spiral
Raw honey, cinnamon, slightly sweet, spicy, vanilla, caramel, smoky, mocha coffee, orange peel.
Ratings & Reviews
Owen,
Pretty good and smooth. Not too sweet. Good legs.
Antti,
It is an outstanding, intense, cane liqueur from Guatemala, blended using the Solera system with a thick finish.
Kim,
This rum is insanely overhyped and boring.
Douglas,
Amazing is all I can say
anonymous,
Way too sweet! For a agricole rhum fan as me.
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