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Being refined in charred American barrels brings an even greater complexity to this exceptional Guatemalan rum. More info
Crafted from first-press sugar cane juice instead of the traditionally used syrup, this Guatemalan rum stands out from the crowd due to its elegance and complexity. It spends many years in oak barrels in a solera system where the youngest rum mixes with older versions of it. They age in three different types of barrels, each contributing to the incredibly complex aromas. In addition to this passage through bourbon, sherry and Pedro Ximenez barrels, the final blend, carried out by Lorena Vasquez, matures for several months in highly charred American oak barrels. Because of this, the rum is a beautiful shade of deep mahogany that flashes gold when light hits it. Notes of plums, grapes as well as spices and smoky aromas rise from the glass. On the palate, there is an explosion of flavours where the smokiness combines with hints of chocolate and dried fruits. A revelation.
Zacapa Edicion Negra (70cl)serve at a temperature of 18°C. It will pair perfectly with the following dishes: Coupe glacée au caramel, Crème renversée, Féroce d'avocat.
Crafted from first-press sugar cane juice instead of the traditionally used syrup, this Guatemalan rum stands out from the crowd due to its elegance and complexity. It spends many years in oak barrels in a solera system where the youngest rum mixes with older versions of it. They age in three different types of barrels, each contributing to the incredibly complex aromas. In addition to this passage through bourbon, sherry and Pedro Ximenez barrels, the final blend, carried out by Lorena Vasquez, matures for several months in highly charred American oak barrels. Because of this, the rum is a beautiful shade of deep mahogany that flashes gold when light hits it. Notes of plums, grapes as well as spices and smoky aromas rise from the glass. On the palate, there is an explosion of flavours where the smokiness combines with hints of chocolate and dried fruits. A revelation.
With Guatemalan roots, Zacapa is considered to be one of the world's best producers of rum. It has the unique feature of producing surprising drinks using the Soléra method (usually for sherry). To make this rum, the producer has a cane sugar plantation located at 350m in altitude and uses only concentrated cane juice. Only yeasts extracted from pineapple are used to ferment the wort which is then distilled in a copper still. Rewarded with many accolades by the finest tasters, these bottles are sought by enthusiasts all over the world.
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