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Guatemala | Aged | 40% ABV | Column Still (1-4) Distilled
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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En ok rom men alt for overvurderet efter min mening
Intense et légèrement liquoreux.
As one of the popular reviews on thus site says this is a bit overly sweet. The XOs cognac finish really stands over the 23 which lacks the character and complexity. If you can afford it go the XO over this otherwise go for an El Dorado or similar over this
Här finns det mycket av det goda, lite spritig men som sagt mycket god ändå, inte som diplomatica
Tady nebudu objektivní. Jde o můj nejoblíbenější rum. Co k tomu říct více?
I was very curious to try this one and actually it has a too strong burn for me at the end.
But with ice it is very enjoyable!! Smooth and nice!!
When I got my hands on a bottle of this I was very excited. I opened this at a rum tasting with friends at the same time we all taste Diplomatico. Needless to say no-one preferred the Zacapa 23. It has a very strong alcohol hit that seems at odds with the claim for a blended 23 year old. Even so my whiskey drinking partner still preferred the Diplomatico.
I'm giving it a 6 because it should be a 7 if it weren't so expensive. It is still a relatively impressive cocktail rum in the end.
This was my starting point to the world of rums. Still one of the best...
Qui lo Zacapa inizia a farsi Signore, pur strizzando sempre l'occhio al grande pubblico.
I sapori si fanno complessi.
E più si lascia riposare più assume "corpo".
Il caramello è pur sempre presente e un sovrasta gli altri sapori.
Fumoso. Legno di botte bruciato.
Caffé a tratti.
Vaniglia e mandorle tostate nel finale.
Spesso servito accompagnato da cioccolato che un po' ne copre la complessità.
Meglio al naturale, prendendosi il tempo di scoprirlo.
It needs to be in everyone's cabinet, it's good on the rocks and for the not so much rum drinkers you won't be too upset if they mix it with Coke or juice.. It's a decent starter rum for sure.. I recommend it over ice
Actually quite dry and oaky.
"Flavour builds if you leave the rum in your mouth for a little longer allowing it to coat the palate."
Wonderfully intricate with honeyed butterscotch, spiced oak and raisined fruit...
"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
Try to get a well lit shot from the front of the rum label
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Obviously not a true 23, but still very nice. Smells of oak, molasses, caramel. Tastes similar.