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 (saccharomyces cerevisae) isolated from pineapples to transform sugars within the ‘honey’ into alcohol. This fermentation process takes approximately 5 days after which the fermented ‘wine’ is distilled in a single continuous column.
After distillation, the Zacapa rum is transported to the ‘House above the Clouds’ in the Guatemalan mountains for maturation. Special cellars age the rum at an altitude of more than 7000 feet above sea level where the ambient temperature is much more stable and the oxygen levels are lower than at lower elevations. The more stable ambient temperature ensures that the aging barrels are subject to less differential air pressure between the outside and the inside of the barrel.
I should note that this version of Ron Zacapa Centrenario is an older vintage from the one currently available for sale. This version is labeled 23 anos rather than 23 solero. The older vintage received a higher score when I reviewed it, and when I tasted it side by side with the newer version, I found that I indeed preferred slightly drier and less sweet flavour.
Here is a link to the review of the #4o spirit on my Rum Howler Top 100 Spirits Countdown.
#40 Ron Zacapa Centrenario 23 Anos
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