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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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This rum is gr8 taste but awfully sweet at the same time, wich makes it to a Great rum for newcomers to rum and so on it is very easy to drink and very very smooth
I love this rum... So smooth and combined with my Guatemala-memories for me unbeatable so far!
What a bunch of snooty, jaded be-hatches around these parts! Ok, they add some sugar, okay it's 6-23 years, not just 23. But this bottle is the very definition of a sipper: rich, luscious, complex, with no burn. One of the best in its price range.
Nice smooth rum. Well rounded in caramel, and plum flavors. The finish holds the same aftertaste with some hints of toffee and cinnamon for Sweet and spicy but soft finish.
The sweetness can become overwhelming so 3 glasses per evening max is enough.
This is rum for the masses!
Try this, then if you like it, try Diplomatico Reserva Exclusiva. Its similar, and same price, but cooler bottle and less known =hipsterpoints.
Altough nothing's really wrong with this rum, it doesn't behold a charm. The solera system fakes the ageing process in my eyes and it makes this supposed quality to artificial.
Very smooth rum. I can sip this for hours. Great texture and finish.
I used to have a pretty unpopular opinion, that I far prefered the 23 to the pricier XO. My go-to when out and about. Maybe it's because I got charged $35 for a single of XO and half that for the same amount of the 23? I have since seen the error of my ways. They are both amazing in their own right(s).
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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