All about making whisky
Presented in a gift box including two glasses, the Zacapa 23 rum is produced using the ‘solera system’ ageing process in which different ages and profiles of rum are blended and aged in a succession of casks. The first casks held full-bodied American whiskeys, the second delicate sherries and the last elegant Pedro Ximenez wines. The end result is a unique blend of rums aged 6 to 23 years old. The complex solera ageing process gives this rum captivating, interwoven notes of honey, caramel, spiced oak and flavours of dried fruit.
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Ron Zacapa is a famous Guatemalan rum that has acquired almost mythical status. The producers of Ron Zacapa own a sugar plantation 350 metres above sea level, and only use sugar cane juice that has been concentrated into a special “honey”. The mash is gently fermented using pineapple yeast extracts, before being distilled in a single column copper still. The rum is then aged in barrels at an altitude of 2,300 metres. The original, premium quality blend, Zacapa 23, is aged in a solera in barrels from the production of American bourbon, Spanish sherry and European wine.
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