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Ron Zacapa 23 Solera Rum was created in 1976 in the highlands of Guatemala, where it is distilled in a copper-lined column still from fresh cane juice before solera aging.
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.
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Aroma is good, but tastewise i personally dont like it. Its not too sweet, but taste doesnt seem genuine.
Otherwise its still smooth to drink.
This rum is overated. Its good not great, sweet with a decent after taste but Ive had way better for the money.
This sits toward the low end of the Zacapa offerings, and it's obvious why. On the plus side, it's not too sweet, Nor does it have an overwhelming molasses taste. It's just a little dark and brooding. The finish is a little bitter.
I’ve been watching my customers buy this, almost religiously. I think I waited until now to try it because I knew we always would have it on our shelf. it is very good, but does not have that wow factor.
I bought this early into my rum journey due to it's high praise, but soon realized it is mediocre at best, if I want a sugared rum liqueur, I would prefer diplomatico. It's been reduced to cocktail duty or for tastings to compare and contrast what it is not vs real rums.
"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"
Decanted, the rum displays a surprising body in the glass for something so apparently light, and has slow and strong legs down the side of the glass.
"Ron Zacapa Solera 23 rum review by Lance from The Lone Caner"
via The Lone Caner
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