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Guatemala | Aged | 40% ABV | Column Still (1-4)
Ron Zacapa 23 Solera Rum was created in 1976 in the highlands of Guatemala, where it is distilled in a copper-lined column still from fresh cane juice before solera aging.
The 500 year-old Spanish Sistema Solera method is used to age Ron Zacapa 23 in white oak casks. This results in a combination of rums aged between 6 and 23 years.
The current Ron Zacapa 23 bottle features a woven band around the middle, which is in reference to the original hand woven palm leaf petate bottle cover that covered the bottle.
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A bit on the pricey side where I live , but itβs a great tasting rum .
Posted
3 years ago
First Ron Zacapa...didn't dislike, tasted better than a couple of my other favourites.
Very tasty and one of my favorites. Not too sweet.
Posted
3 years ago
Nice colour, yet not much else going on. Lots of alcohol fumes, a singular sweetness and harsh finish. I swear this used to taste better when I first started on rums.
Posted
3 years ago
For my taste is a litle bit more sweet ,but it has lovely aroma!
Posted
3 years ago
I like that this rum is also aged in sherry casks, not only in the usual bourbon casks, you can clearly smell that. And it does have some good aroma intensity. The age labelling "23 years" however is misleading, as it is a blend of rums up to 23 years old. Their minimum age is just 6 years. So according to normal age declaration standards, it should be called Zacapa 6-year.
Posted
3 years ago
Iβve always admired to packaging for Zacapa, but never been a big fan. However, this is a really good sipping rum.
Good intensiteit. Sticky to the tong. Sweet but not to much. Awesome sippin rum. Not beter than the diplo reserve.
Posted
3 years ago
Specificka ojedinela chut. Ale mna zaujal len na zaciatku potom mi vadil ten dlhy sladky dozvuk.
Posted
3 years ago
Balanced flavor and aroma. Mild, slightly sweet, a little bit more sweet than Dictador 20. Very good for me.
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This was my original review in 2017: Strong aroma, full body taste with strong caramels.
Today as of 2020: extremely sweet, but so sweet that it resembles an afterdinner. It reminded me the DiplomΓ‘tico reserva. Too much added sugar!