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Review: Ron Zacapa Ambar 12 Solera

Posted by Arctic Wolf on June 1, 2018

Ron Zacapa rums are made from sugar cane harvested in southern Guatemala, which is pressed into virgin sugar cane honey. The fermentation process uses a yeast strain isolated from pineapples to transform sugars within the cane honey into alcohol. After fermentation, the fermented ‘wine’ is distilled in a single continuous column. (A distillation by-product called vinasse which contains the fermented must, yeast and other non-fermentable products which are rich in sugars and minerals is recycled and used to nourish and irrigate the Guatemalan sugar cane fields.)

Zacapa rums are matured using a complicated process they call ‘Sistema Solero’. The subject of my review, Ron Zacapa Ambar 12, is produced from rums which range in age from 4 years to 12 years. The combination of high altitude aging and the variety of reused oak barrels creates a complex rum with a rich aroma and flavour. This rum is bottled at 40 % alcohol by volume, and available through the duty-free trade (at major airports).

Here is a link to my full review:

Review: Ron Zacapa Ambar 12 Solera

“… The rum has a light mouthfeel with flavours of butterscotch and vanilla mingling with wood spices. Orange peel, almond and cinnamon round out the initial flavour impressions which are a firm reflection of the nose. I allowed the rum to breathe for several minutes to see if the flavour would develop further. I was rewarded with a deepening of the wood spices as well as a movement of the flavours of orange peel and almond towards marmalade and marzipan …”

Please enjoy my review which concludes with my suggested serving, the 8 P.M. Daiquiri.

Chimo!

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