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Ron Zacapa 23 Solera Rum was created in 1976 in the highlands of Guatemala, where it is distilled from fresh cane juice before aging at 7544 feet at 62 °F (17 °C).
The 500 year-old Spanish Sistema Solera method is used to age Ron Zacapa 23 in white oak casks. This results in a combination of rums aged between 6 and 23 years.
The current Ron Zacapa 23 bottle features a woven band around the middle, which is in reference to the original hand woven palm leaf petate bottle cover that covered the bottle.
Recommendable to most
This is a sweet rum that makes it an easy entry to the World of rum. And somehow makes a standard to compare to, cause almost everybody knows it. But many People either love it or hate it. In Denmark it has become cheaper, and some People Think it's because it is cheaper produced=Lower quality. Some People know, it's because Diegao get so Big tax reductions in the US that they could give it away for free, and still earn money!
Just Yes! Don't dear pollute this, try straight up first in a good tasting glass then add a nice cube for a whole new variation on the nuances.
Like many of the better aged rums, this one has delicious caramel and molasses tasting notes with a hint of vanilla on the nose. The alcohol sneaks onto the palate to cut the sugar, exhibiting a mildly peppery finish. On the rocks, this rum expresses more sweetness than when served straight up. Served straight up, the alcohol is slightly more pronounced. Either way, this is a nicely balanced sipper.
Min introduktion til rommens verden. Dejlig sød og ikke voldsomt sprittet. En fyldig rom der alligevel ikke er vildt kompleks. En rigtig dejlig all-around rom man ikke behøver tænke for meget over.
"Ron Zacapa Centenario Solera 23 review by Mike at Ultimate Rum Guide"
"The interplay between the wood of the barrel and the liquor contents gives the alcohol its flavour, colour and character..."
"Ron Zacapa Solera 23 rum review by Peter from the Floating Rum Shack"
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