This fine spirit begins with first crush virgin sugar cane juice, and through masterful guidance, evolves into truly remarkable rum. Blended from aged rums ranging from 6 to 23 years old, Ron Zacapa Centenenario Solera Grand Reserve undergoes maturation in a combination of Bourbon, Sherry, and Pedro Ximenez barrels. Each of these lends something distinctive, from the bold flavors of the bourbon casks, to the nuanced raisin and walnut notes of the sherry, to the unctuous layers of Pedro Ximenez. Deeply colored, complex, and utterly captivating, this is a simply remarkable rum.
Distilled from the first pressing of sugar cane, as well as using the Sistema Solera aging process. This process enables Ron Zacapa to create a world class rum!
Situated over 1,000 feet above sea level in southwestern Guatemala, the Ron Zacapa Plantation enjoys a generous amount of sunlight and mineral-rich, volcanic soils, making it ideal for the cultivation of fresh, raw sugar cane. There, expert farmers — many of whom have been tending to the land for decades — carefully analyze the sugar cane as it matures on the estate, harvesting only the canes that contain high levels of sucrose and fiber and low levels of impurities. While most rums are made using molasses, which is a byproduct of refining sugar cane, Ron Zacapa Rum is made using virgin sugar cane honey. The virgin sugar cane honey is extracted from the first pressing of raw sugar cane harvested on the Zacapa Plantation and lends a luxurious, smooth texture to the rum. Once the honey has been extracted, it is fermented with a unique strain of pineapple yeast before being distilled through a single column still lined with copper. Following distillation, Ron Zacapa's Edición Negra is solera-aged through a series of casks that were previously used to mature bourbon, sherry and Pedro Ximenez wine. Solera aging is a process that has traditionally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. Also, as the younger rum cascades through the solera, its average age and complexity gradually increase over time. Ron Zacapa's Edición Negra is a marriage of rums from 6 to 24 years old, extra-aged in an assortment of double charred American oak and Pedro Ximénez wine casks. Expect an explosion of flavors on the palate, with delicious smoky elements, chocolate, and caramelized and dried fruits.
Guatemala- Aged in a combination of bourbon, delicate sherry and Pedro Ximenez wine casks to create a unique depth of flavor and character. After three years the used barrels are emptied and then recharred to give the rum a sweeter flavor from the newly charred wood.