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Ron Zacapa XO Rum is produced in the highlands of Guatemala where it is distillled from fresh cane juice. The rum is then aged from 6 to 23 years at 7544 feet above sea level at 62 °F (17 °C) using the solera process. The solera aging process incorporates barrels that previously held American whiskeys, sherries, wines and Cognac
The unique Ron Zacapa XO glass decantur features an impression of 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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Posted
4 years ago
While in Belize we bought this for the beach but I fully knew that it was heavily dosed. It's not something I'd ever share with anyone else even as a "gateway" rum.
Posted
2 years ago
standard zacapa style of too sweet rum, plus this one is expensive
im not falling to nice story of rum aged in the mountains, bla bla bla, it s full of additives, have shame diageo !
Posted
over 4 years ago
More sweet - and even simpler if possible - than the "23". No hint of the famous pineapple yeast or sugar-cane "honey" (boiled sugar cane juice) - just plain simple. And supersweet. and Glycerin for added "smooth". No thanks.
Way too expensive for what it is, was actually happy when it ended.
Low ABV, feels diluted and bitter
Posted
almost 10 years ago
Awful. Expensive nonesense. Questionable age statement, flavour and morals
Posted
7 years ago
Un rhum exagérément cher pour ce qu'il est. Juste bourré de sucre et peu de longueur en bouche.
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This is a good rum like top quality just lacks depth of flavour or experimental rums . This is a rum from the begining that contains a lot of dosed suger