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Presented in a stylish box, this solera-aged rum bursting with flavours and aromas is a blend of several different nectars. More info
This fine, complex Guatemalan rum is produced from first-press sugar cane juice, which allows it to stand out from rums made from molasses. To produce this blend, a solera system had been used to combine and blend several rums with different characters and ages. To produce the richest, most delicate and concentrated nectars, it is aged at an altitude of over 2,300 metres.
When tasting this spirit, the initial subtle aromas of caramel on the nose are followed by hints of vanilla and chocolate. The influence of the ageing process is equally impressive, with notes of roasted hazelnuts, sherry and Brazil nuts. And finally, the intense fragrances are rounded off by scents of banana and dried pineapple. The palate is complex, full-bodied, yet generous; the initial drop offers apricot flavours, which are then enhanced by notes of oak, nutmeg, tobacco and leather. The spiciness of ginger and cinnamon is balanced by light vanilla and roasted notes. The finish reveals spicy oak, honey and dried fruit. Zacapa No. 23 rum pairs wonderfully with sashimi, mature cheeses, foie gras and a variety of meat dishes such as duck or lamb.
Rhum 23 ans coffret bois Zacapa (70cl)serve at a temperature of 18°C. It will pair perfectly with the following dishes: Comté affiné, Foie gras.
This fine, complex Guatemalan rum is produced from first-press sugar cane juice, which allows it to stand out from rums made from molasses. To produce this blend, a solera system had been used to combine and blend several rums with different characters and ages. To produce the richest, most delicate and concentrated nectars, it is aged at an altitude of over 2,300 metres.
When tasting this spirit, the initial subtle aromas of caramel on the nose are followed by hints of vanilla and chocolate. The influence of the ageing process is equally impressive, with notes of roasted hazelnuts, sherry and Brazil nuts. And finally, the intense fragrances are rounded off by scents of banana and dried pineapple. The palate is complex, full-bodied, yet generous; the initial drop offers apricot flavours, which are then enhanced by notes of oak, nutmeg, tobacco and leather. The spiciness of ginger and cinnamon is balanced by light vanilla and roasted notes. The finish reveals spicy oak, honey and dried fruit. Zacapa No. 23 rum pairs wonderfully with sashimi, mature cheeses, foie gras and a variety of meat dishes such as duck or lamb.
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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