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Posts Tagged ‘Ron Zacapa’

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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#20 Ron Zacapa XO (25 Year Solero) Rum

Posted by Arctic Wolf on December 5, 2015

Ron Zacapa Rums are made from sugar cane harvested in southern Guatemala, which is pressed into virgin sugar cane honey, a process unique to the Guatemalan style of rum production. This liquid is then fermented, distilled and taken to the mountains for aging, where the flavor of the rums is further refined through the premium aging process known as Sistema Solera.

Ron Zacapa XO 25The Ron Zacapa Centenario XO is blended from these solera aged stocks which range in age from 6 years to 25 years. These stocks were aged in special cellars more than 7000 feet above sea level. The solera barrels are a mixture of reused American Bourbon, Sherry, Pedro Ximenez wines, and Cognac barrels. The combination of solera aging and the wide variety of reused barrels creates a highly complex rum with a rich aroma and flavour.

Here is a link to the review of the #20 spirit on my Rum Howler Top 100 Spirits Countdown of the best spirits I have ever tasted.

#20 – Ron Zacapa XO (25 Year Solero) Rum

“… Richness and luxury ooze from the nose of this sweet nectar. Scents of mild toffee and spice combined with a rich oak and vanilla aroma rise from the glass to the delight of my nostrils. There seems to be a light orange citrus weaving through the aroma. The spices I can identify by smell are vanilla, cinnamon and nutmeg with just a hint of cloves. The toffee smells of deep dark brown sugar with the firm imprint of real dairy butter …”

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You may follow my Countdown list of the 100 Best Spirits here: The Rum Howler 2015 – Top 100 Spirits

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#40 Ron Zacapa Centrenario 23 Anos

Posted by Arctic Wolf on November 15, 2015

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.

Ron Zacapa 23 AnosAfter 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

“… This is very rich and very complex.  Nutmeg and allspice swirl around vanilla and dark molasses.  There is also an earthy, oak filled taint to the nose which is most pleasing.  I think I catch hazelnut and pecans in the air as well, but then again I might be imagining that I can actually tell the difference …”

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You may follow my Countdown list of the 100 Best Spirits here: The Rum Howler 2015 – Top 100 Spirits

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# 68 Ron Zacapa Centenario XO 15

Posted by Arctic Wolf on October 18, 2015

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.

SAM_0295 Zacapa 15Zacapa rums are matured using a complicated process they call ‘Sistema Solero’. The subject of my review, 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).

Ron Zacapa is owned by Rum Creation and Products Inc. (RCP), who have signed a global distribution and joint marketing agreement with Diageo.

Here is a link to the review of the #68 spirit in my Rum Howler Top 100 Spirits Countdown.

#68 – Ron Zacapa Centenario XO 15

“… The aroma which rises from the glass is full of rich brown sugar, dark tobacco, molasses, baking spices and wiffs of chocolate. As I let the glass sit, I seem to be able to distinguish spicy hints of cinnamon, nutmeg, allspice, and vanilla as well as the Christmas-like scents of dark fruitcake and fresh broken nut shells …”

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You may follow my Countdown list of the 100 Best Spirits here: The Rum Howler 2015 – Top 100 Spirits

 

Posted in Awards, Dark Rums, Extras, Rum, Rum Reviews, Tequila Review | Tagged: , , , , , | Comments Off on # 68 Ron Zacapa Centenario XO 15

Rum Howler 2014 # 11 Rum – Ron Zacapa Centenario (23 Solera) Rum

Posted by Arctic Wolf on December 14, 2014

rum_howler_badge-2014Ron Zacapa rums are made from sugar cane harvested in southern Guatemala, which is pressed into virgin sugar cane honey. They are aged using a process they call ‘Sistema Solera’ which is based on the system used to age Spanish sherry. Ron Zacapa Centenario (23 Solera) is blended from solera aged stocks which range in age from 6 years to 23 years. The aging barrels used are a mixture of American Whisky casks, and Sherry and Pedro Ximenez wine barrels. The combination of solera aging and the variety of reused barrels creates a highly complex rum with a rich aroma and flavour.

Ron Zacapa 23 SoleraThis year I took the opportunity to revisit a newer bottling of the Ron Zacapa Centenario (23 Solera) Rum as part of my Top Rums of 2014 Countdown series which I have been conducting through the month of December. My understanding based upon previous conversations with Zacapa Master Blender, Lorena Vásquez is that the flavour of the Ron Zacapa Rum varies slightly from year to year. Therefore, we may expect some differences in the rum since that last review over two years ago.

Based upon my latest scoring, Ron Zacapa Centenario (23 Solera) Rum, checks into my Top 25 rum countdown as the 11th best rum of 2014.

Here is a link to my latest review:

 # 11 Rum – Ron Zacapa Centenario (23 Solera) Rum

“… The initial aroma which rises from the glass is full of brown sugar, molasses and baking spices. Some lightly sharp notes of orange and banana peel work their way upwards with a mixture of crushed walnuts, and dried fruit (raisins, dates and a touch of prunes) …”

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Note: You may follow my Countdown list of the 25 Best Rums of 2014 here:   The Rum Howler – Top 25 Rums of 2014

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