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Ron Zacapa 23 is a Guatemalan rum made from virgin sugarcane honey rather than molasses. That honey is the slowly concentrated juice from the first pressing of the cane. Fermentation uses a yeast strain first taken from pineapples. The brand was born in 1976, and its parent company, Industria Licorera de Guatemala, dates to 1940.
Zacapa ages the rum in the Quetzaltenango highlands, more than 2,300 meters above sea level. A Sistema Solera blends rums aged between 6 and 23 years. Along the way, the rum rests in casks that held American whiskey, sherry and Pedro Ximénez wine. So the 23 points to the oldest rum in the blend.
The nose starts soft and sweet. Caramel, vanilla, cacao and butterscotch come first, then roasted brazil nut and toasted hazelnut. Toffee, banana and dried pineapple follow. The palate is full and generous. Dried fruit and apricot lead into savory oak, nutmeg, leather and tobacco. Coffee, vanilla, cinnamon and ginger round it out. The finish brings honeyed butterscotch, spiced oak and dried fruit.
You can sip it neat, over ice or in a dark-spirit cocktail like an Old Fashioned. After dinner it goes well with dark chocolate or roasted nuts. It also makes a thoughtful gift for anyone who loves premium rums and solera blending.
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