Ron Zacapa rums are made from sugar cane harvested in southern Guatemala, which is pressed into virgin sugar cane honey. The fermentation process (which takes approximately 5 days) uses a yeast strain (saccharomyces cerevisae) 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.)
The Ron Zacapa Centenario 15, is produced from rums which range in age from 5 years to 15 years. The barrels used for aging are a mixture of American Whisky casks, and Sherry and Pedro Ximenez wine barrels. 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 an excerpt from my review:
Here is the link to my full review:
Review: Ron Zacapa Centenario XO 15
Please enjoy my review!
Earlier in my countdown when I introduced Ron Zacapa Centenario (23 Solero), I spoke of 
The rums of 
The Plantation Guatemala Gran Anejo is a Guatemalan rum blend which is produced from sugar cane syrup (rather than molasses) on a short column still. The rum is aged for a minimum of four years in bourbon casks in Guatemala after which it is transported from Guatemala to France by 
The Rum Howler Blog 