Zacapa XO (25 YR Solero)
Review: Ron Zacapa XO (25 Year Solero) Rum (95 /100)
a review by Chip Dykstra (AKA Arctic Wolf)
Posted January 25, 2010
Ron Zacapa Centenario XO is a blend of rums made from sweet first crush virgin sugar cane. The rums are blended from solera aged stocks which range in age from 6 years to 25 years. These stocks were aged in special cellars more than 7000 feet above sea level. The solera barrels are a mixture of reused American Bourbon, sherry, Pedro Ximenez wines, and Cognac barrels. The combination of solera aging and the wide variety of reused barrels creates a highly complex rum with a multitude of aroma and flavour.
In the Bottle (5/5)
What can I say? A beautiful crystal decanter, complete with a crystal topped high density cork. One of the most wonderful bottle displays I have ever seen. A, brass coloured nameplate, and a touch of brass around the upper rim of the bottle completes an elegant design. And of course a well designed box to hold the spirit and decanter to protect them from the light.
In the Glass (9.5/10)
Richness and luxury ooze from the nose of this sweet nectar. Scents of mild toffee and spice combined with a rich oak and vanilla aroma rise from the glass to the delight of my nostrils. There seems to be a light orange citrus weaving through the aroma. The spices I can identify by smell are cinnamon and nutmeg with just a hint of cloves. The toffee smells of deep dark brown sugar with the firm imprint of real dairy butter. The aroma has nice nutty accents tempering the oak and holding its harsher tannins at bay.
I swirl the glass and a thick sticky oil coats the sides of the glass, and only after waiting until it is ready, does the thick film form nice long legs that trail down back into the rum.
In the Mouth (57/60)
This is so soft and smooth in the mouth, a silky suave feeling that coats the palate with a thick honey like sweetness. There is so much going on here; we have dried currants and apricot brandy melted into toasted chestnuts and deep dark brown sugar. Oranges and marshmallows lie under soft cinnamon and nutmeg spices with just a whisper of allspice and cloves. This is striking in its complexity yet every flavour is acting in unison with no off notes or bitterness. The oak and vanilla hold everything together. This is the kind of nectar that until now I believed only existed in my imagination.
In the Throat (14/15)
The soft oil provides a tremendous finish for the rum. All of the flavour noted in the mouth, stays on the palate long ofter the the rum is gone. An hour after sampling from my glen cairn glass I still taste and feel the delicious spice in the back of my mouth. This is smooth all the way down with the gentlest of burn in the throat.
The Afterburn (9.5/10)
My goodness, I was not expecting this. A rum full of complexity with almost perfect balance and smoothness. A delicious, sweet rum that had my taste buds absolutely reeling with delight. The only flaw of serious note is that my portion of the rum will soon be gone. I am thoroughly impressed.
Suggested Cocktail
It is almost sacrilege to suggest a cocktail for the Ron Zacapa XO. Indeed this is a rum which my first suggestion is to serve at room temperature, neat, with no ice. The only cocktails I considered were those which matched the rum with ingredients of the same quality.
I turned to forrest with a few ideas and suggestions. Neither of us was willing to commit the rum to various trial runs as the Zacapa XO is just to precious to fritter away. Forrest noted that one of my suggestions was essentially the same as a recipe called “The Batiste“, which is a cocktail using white rum and Grand Marnier.
My version of course uses the higher quality Ron Zacapa XO as well as the most excellent Louis Alexandre Grand Marnier.
The Royal Batiste
1 1/2 oz Zacapa Centenario XO
1/2 oz Louis Alexandre Grand Marinier
Build in a cocktail Glass on one Large Ice Cube
………………………………………………………………………………………………………………………………………….
For those who want to know, ‘batiste’ refers to an extremely soft and elegant cotton fabric first produced in France. Baptiste of Cambrai a (13th Century weaver) is credited with its first production. My cocktail thus refers to the soft and elegant nature of the two spirits used which make this a drink fit for Royalty.
And indeed this cocktail is “forrest approved“.
ZacapaFan said
Nice review. Have you noticed that the bottle in your picture is the earlier version of the Zapaca XO but the cardbox belongs to latest bottle?
Arctic Wolf said
Good Eye Zacapa Fan! I did not know that as this is the first bottle I have ever seen. Obviously the bottles were taken out of the boxes for display, and then I was given a new one instead of an old one.
Cheers!
Jonathan L. said
Hi Fellow Zacapa lovers…
My work buddy just brought me back 2 Zacapas from Guatemala, a 23 year old and an XO, the 23 now has “Solera” on it as opposed to my older ones that have “Anos”, they also changed the box shape and writing, I am ok with that. The XO one does puzzle me though, it came in a big black box(shaped like a huge book) and has a diff label on it than all the pictures I have seen online, including yours here. It also has a numbered tag hanging from the neck that looks to be hand signed by Lorena Vasquez. Anyone know if this version is better or the same and if the autograph is real or printed? He bought it (the XO) at an airport shop in Guatemala.
Jonathan L.
Jonathan L. said
The bottle top is also different, mine is made of what looks to be wood with a gold top, unlike the glass one in the picture you have.
Arctic Wolf said
Could you perhaps have purchased the 15 Year XO rather than the 25?
Jonathan L. said
No, it says 6 to 25 years aged, aka XO 25.The bottle is exactly like yours except the label has more info on it and the bottle top seems to be made of wood(I don’t want to break the seal). The presentation box is also totally different than one pictured in this review
I never heard of 15 XO,I have 15 anos, 15 solera, 23 anos, 23 solera and this XO 25(solera). The 15 and 23 I also have in both 1 liter and 750mil formats.If it helps I could take a picture of the bottle, the tag and the box itself (it’s all written in english on this one so I think it was meant for tourists and not locals in Guatemala) unlike the 15′s and 23′s that are ALL in spanish.
I have read so much good about the 23 and XO that I will try to enjoy it in the near future, I will buy some cheapo rum(barcardi or appleton) and drink a shot a day until it’s done, THEN try a Zacapa, maybe I could appreciate it then.I wish I liked the taste of alcohol and enjoyed my collection from a drinkers point of view.Do you think that is a good idea to possibly appreciate this fancy rum? or no matter what I try I will never develop a taste for alcohol? Thank you for your help Artic Wolf and/or any of your fans.
P.S. I read that a XO 30 is now available but my Guatemalan friends have not been able to find one for me yet.One is going back in March, hopefully he will find one then
) if not I will attack the high end Ron Botrans.
Arctic Wolf said
Hey Jonathan.
I suspect you have bought the same 25 Year XO that I have reviewed, just a different batch bottled for a different market. If you do not appreciate alcohol but just love to collect special bottlings that appeal to you, then I dig your style. Collecting rum for the sheer joy of collecting is, in my opinion, very cool.
If you want to learn to enjoy alcohol, I think you need to go slow. Don’t sip that Bacardi or Appleton straight. Try a few of my cocktails and see if any of them appeal. It is not unusual to mix. In fact I think most people first mix cocktails, and then slowly over a period of time develop a taste for the beverage in its neat form. Don’t drink to get buzzed, that only gets you buzzed and doesn’t really give you any appreciation for the spirit. It may take years to develop your palate, and it takes a bit of experimentation to find the styles of alcohol beverage you prefer.
PS: I saw your posting on The Ministry of Rum, you are on the right track to get advise there. The Ministry is full of varied opinions yet it maintains a nice laid back atmosphere where all who demonstrate an open mind are welcome.