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Guatemala | Aged | 40% ABV | Column Still (1-4)
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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Yes, it’s back sweetened. Yes it is very sweet. No the age statement is not misleading (unless you’re uneducated). This rum is however delicious to drink either straight in a glencairn or over a large ice cube. There is a lot of nuance to the flavor beyond the sweetness. Don’t be ashamed if you like it. It is very good. Ignore the gate keepers.
Starting off with the nose, it doesn’t come off with a strong alcohol smell, even at 80 proof. At first you should get a scent of sweetness, such as toffee, and a bit of vanilla. Then it mellows out into a slight caramel smell.
Tasting it, and leaving it on the palate for 10 seconds, I tasted rich, honeyed, vanilla, and then going down, a smooth cherry/molasses flavor, and even a bit of tobacco believe it or not. All in all, a great rum for intermediate fans. Luckily rum is one of the cheaper Liqours, but still packs robust flavors such as Ron Zacapa 23
Don't get me wrong this is a solid rum with decent flavor and is on the sweeter side. however, for the price, I feel you could get better options in a similar flavor category to this. This rum is fairly smooth and has that vanilla molasses taste. However, I recommend getting the Diplomatico Exclusiva instead if you're looking for a sweet vanilla, molasses type rum such as this.
I can see why many people love this—it’s sweet, it’s strongly flavored with reliable notes of coffee, nuts, and chocolate, and it’s priced among other mid to high end sippers from Jamaica, Barbados, and Venezuela. But this blend from Guatemala desperately needs ice in my opinion—otherwise, it gives me a harsh burn that travels into my chest. When chilled and softened, its a decent sipper, but I still prefer its competitors from the aforementioned countries.
Worst stuff i've ever tasted. Will never forget it. Like ethanol/rubbing alcohol, with a ton of sugar/glycerine thrown in. I bet there are many other additives inside there, as well. The "freshly pressed sugar cane juice" doesn't make it "agricole" and the solera ageing is deceptive. Has all the characteristics of a total scam, a real "sugary scam", as others noted. The ugly handmade ornament around it compliments the joke, which is like an April First prank, or a halloween trick but with total absence of a treat, anywhere inside the picture. Won't touch anything from Zacapa brand ever again, even if i receive it for free!
This is the one that got me to start a rum collection
10 years ago was asked why I am ruining the rum by adding a mixer. Then I was introduced to Zacapa. Keep trying others, but this is still my favorite.
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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I may not be giving myself a lot of room for the more-expensive, longer-aged rums to show they are better. Aromatic, subtly sweet, smooth, little to no burn even a week or more after first opening.