Zacapa
Zacapa is a rum producer from Guatemala that produces premium-class blended rums. The basis for the rum from Zacapa is the so-called virgin honey, which is obtained from fresh sugar cane juice. A proprietary yeast strain from pineapple fruit is used for fermentation. After distillation in single-column stills, it is matured using the solera process, which originally comes from sherry production. Selected rums from sherry, Pedro Ximénez, bourbon and cognac casks, some of which are over 20 years old, are married together. This results in a complex, full-bodied and smooth rum. Zacapa is typically a rather sweet rum that impresses with its complexity and various spicy and fruity notes.
Content: 0.7 Liter (€78.56* / 1 Liter)
Content: 0.04 Liter (€199.75* / 1 Liter)
About Zacapa Rum
The first rum from Ron Zacapa, Zacapa Centenario 23, was launched on the market in 1976. The founder of the brand, chemist Alejandro Burgaleta, wanted the name to commemorate the 100th anniversary of the town of Zacapa. This was founded in 1871 and is located in eastern Guatemala, near the Sierra de las Minas mountains, which are up to 3,000 metres high.
The sugar cane used for Zacapa rum is grown in an area that offers ideal conditions for cultivation: The soil is very rich in minerals due to volcanic activity and numerous rivers in the area.
Sugar cane juice is extracted from the freshly harvested sugar cane, which has a tangy, fresh flavour in contrast to the sweet and tart molasses. The fresh sugar cane juice is then heated, vaporising some of the water it contains and creating what is known as virgin honey. This is very sugary and serves as the base material for all Zacapa rums. This is the first speciality in the production of Zacapa rum, as most producers today rely on molasses as the fermentation base for rum production. Another speciality is the fermentation process: Zacapa uses a special yeast strain that was originally obtained from pineapple fruit. After fermentation, Zacapa is distilled in copper single-column stills. The result is a distillate that is somewhat lighter than rums distilled in pot stills.
While fermentation and distillation take place in the hot tropical lowlands of Guatemala, Zacapa rum is stored in the "house above the clouds" at an altitude of around 2,300 metres. The climate here is humid and cool and, together with the lower oxygen content of the air, provides the ideal conditions for maturing rum. Ron Zacapa uses the so-called solera system for storage. This was developed more than 500 years ago and has since been used primarily in the production of sherry. In the Solera process, rum barrels from different vintages are stacked on top of each other. The oldest barrels are in the bottom row and the youngest vintages in the top row. In this way, a very special blending process takes place over time.
Master blender Lorena Vásquez, a chemist and pharmacist by training, has been responsible for this process for over three decades. Vásquez masterfully combines different vintages and barrel types to achieve the desired flavour, texture and colour. Oak barrels of varying degrees of roasting are used, in which American whiskey, sherry, cognac or Pedro Ximénez wine was previously stored.
What does Zacapa Rum taste like?
The special production process affects the flavour of Zacapa Rum in many ways. The virgin honey used instead of molasses is the basis for very soft, rather sweet rums. Distillation in copper column stills results in a lighter distillate. Maturation in a relatively cool climate for rum means that the Angels' Share is relatively low. The result is a smooth rum that does not appear heavy even when stored for a long time.
Most rums from Zacapa are creamy and have notes of cocoa, vanilla and coffee. These are complemented by sweet notes of caramel and sultanas as well as fruit such as pineapple, apricots and bananas. Zacapa rums are typically rounded off with spicy notes, such as nutmeg, cloves or cinnamon.
The Zacapa Rum range
Ron Zacapa 23 Solera
The 23 Solera from Zacapa is now considered a classic and has played a key role in shaping the excellent reputation of the Zacapa distillery. It is a blend of rums that were previously allowed to mature for between 6 and 23 years in the solera system. Master blender Lorena Vásquez combines rum from sherry, Pedro Ximénez and American whiskey casks in a unique way. The result is a complex, smooth and well-balanced rum. Its flavour is sweet, with notes of caramel, cocoa and vanilla, roasted nuts, banana and pineapple. On the palate, the 23 Solera is full-bodied, with flavours of apricots, dried fruit, leather, oak, coffee and vanilla. Spicy notes of cinnamon, ginger and nutmeg also resonate. The long-lasting finish is complex, with notes of honey, spicy oak and dried fruit.
To fully savour the complexity of the 23 Solera, it is best enjoyed neat or on ice.
Ron Zacapa Edición Negra
This blend of 6- to 24-year-old rums is aged for a further period in a double-burnt American white oak barrel after the basic solera maturation. The result is a spicy, full-bodied rum. It smells of caramelised fruit, plums and sultanas, with a hint of smoke. In addition to the flavours of oak, cocoa and caramel, honey and smoky notes also come to the fore. These are accompanied by spicy notes of cinnamon, ginger and vanilla. The finish is soft and long-lasting. With an alcohol content of 43%, this premium rum is a little stronger, but thanks to its mild character, it is still perfect for pure enjoyment. You can also use it as a base for classic, elegant cocktails.
Ron Zacapa 23 El Alma
El Alma is a limited edition version of the Zacapa 23 Solera. It is also based on rums matured for 6 to 23 years using the solera method. In addition to sherry, Pedro Ximénez and ex-bourbon barrels, these also come from more heavily burnt former bourbon barrels. The blend is also matured in charred ex-bourbon barrels. The result is a well-balanced, full-bodied and spicy rum. Its aroma is sweet and spicy, with notes of fruit, caramel and vanilla as well as oak, cinnamon and nutmeg. The palate reveals fine notes of caramel and vanilla, toffee and roasted almonds. The long-lasting finish is sweet and balanced, dominated by oak and vanilla. This limited edition rum is best enjoyed neat or on the rocks.
Ron Zacapa XO
The Zacapa XO is - alongside the strictly limited vintage editions - one of Zacapa's most exclusive rums.
For this unique rum, several 6 to 25-year-old reserve rums are married together using the solera method. These are first matured individually in sherry, Pedro Ximénez and whiskey barrels before the blend is matured in French ex-cognac barrels. The aroma of Zacapa XO has roasted flavours of oak, caramel and nuts. Marzipan, orange and other fruity notes are also recognisable. On the palate, this rum is sweet, fruity and spicy. Full-bodied notes of dark cherries, chocolate and dates are accompanied by a pleasant spiciness of oak, vanilla, cinnamon and cloves. The finish is long-lasting and surprisingly light, with notes of raspberries, dried mango and ginger spice. As a premium rum, the Zacapa XO is predestined for pure enjoyment.