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Posts Tagged ‘Zacapa Rum’

Review: Ron Zacapa Centenario XO 15

Posted by Arctic Wolf on February 3, 2013

SAM_0295 Zacapa 15Ron Zacapa rums are made from sugar cane harvested in southern Guatemala, which is pressed into virgin sugar cane honey. The fermentation process (which takes approximately 5 days) uses a yeast strain (saccharomyces cerevisae) isolated from pineapples to transform sugars within the cane honey into alcohol. After fermentation, the fermented ‘wine’ is distilled in a single continuous column. (A distillation by-product called vinasse which contains the fermented must, yeast and other non-fermentable products which are rich in sugars and minerals is recycled and used to nourish and irrigate the Guatemalan sugar cane fields.)

The Ron Zacapa Centenario 15, is produced from rums which range in age from 5 years to 15 years. The barrels used for aging are a mixture of American Whisky casks, and Sherry and Pedro Ximenez wine barrels. The combination of high altitude aging and the variety of reused oak barrels creates a complex rum with a rich aroma and flavour. This rum is bottled at 40 % alcohol by volume, and available through the duty-free trade (at major airports).

Here is an excerpt from my review:

“… The aroma which rises from the glass is full of rich brown sugar, dark tobacco, molasses, baking spices and wiffs of chocolate. As I let the glass sit, I seem to be able to distinguish spicy hints of cinnamon, nutmeg, allspice, and vanilla as well as the Christmas-like scents of dark fruitcake and fresh broken nut shells …”

Here is the link to my full review:

Review: Ron Zacapa Centenario XO 15

Please enjoy my review!

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Top 30 Rums Countdown # 4 – Zacapa XO (25 Year Solero) Rum

Posted by Arctic Wolf on December 21, 2012

Top 30Ron Zacapa XO 25Earlier in my countdown when I introduced Ron Zacapa Centenario (23 Solero), I spoke of Ron Zacapa’s  ‘House above the Clouds’ and the aging process known as Sistema Solera. It turns out that Ron Zacapa produces not just one outstanding luxury sipping rum, but two. The Ron Zacapa XO (25 Year Solero) is blended from solera aged stocks which range in age from 6 years to 25 years. This rum, like its slightly younger sibling, is aged in a mixture of solera aging barrels which include American Whisky casks, and Sherry and Pedro Ximenez wine barrels. However, the difference is in the finish, which is where, for the Ron Zacapa Xo (25 Year Solera), cognac casks are introduced into the aging regimen.

It is probably just a matter of preference, but for the record, every Judge (including myself), on my Judging Panel, showed a slight preference for the Cognac finished Ron Zacapa XO which arrives in  the number 4 spot in the Rum Howler Top 30 Countdown of the Best Rums in the World.

# 4 – Zacapa XO (25 Year Solero) Rum

“… 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 vanilla, 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 …”

A rum full of complexity with almost perfect balance and smoothness. A delicious, sweet rum that had my taste buds absolutely reeling with delight.

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Top 30 Rums Countdown # 6 – Ron Zacapa Centenario (23 Solero)

Posted by Arctic Wolf on December 19, 2012

Top 30Ron Zacapa 23 SoleraThe rums of Ron Zacapa are made from virgin sugar cane honey which is harvested and processed in southern Guatemala. The cane honey is fermented, distilled and then brought to maturation at the ‘House above the Clouds’ through the aging process known as Sistema Solera. The Ron Zacapa Centenario (23 Solero) is blended from these solera aged stocks which range in age from 6 years to 23 years. The aging barrels used are a mixture of American Whisky casks, and Sherry and Pedro Ximenez wine barrels.

The combination of solera aging and the variety of reused barrels creates a highly complex rum with a rich aroma and flavour which my Judging Panel and I have ranked as the number 6 rum in my Rum Howler 2012 list of the Best Rums in the World:

# 6 – Ron Zacapa Centenario (23 Solero)

“… The initial aroma which rises from the glass is full of brown sugar, molasses and baking spices. Some lighter notes of orange peel and marmalade work their way upwards with a mixture of toasted walnut, and dried fruit (raisins, dates and a touch of prunes). The rum grows in the glass with the baking spices (nutmeg, allspice, cinnamon and deep dark rich brown sugar) in particular gaining strength and vigor in the breezes above the glass …”

About the only flaw this rum has is that it is so hard to find in my locale!

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Review: Ron Zacapa XO (25 Year Solero) Rum

Posted by Arctic Wolf on August 27, 2012

Ron Zacapa Rums are made from sugar cane harvested in southern Guatemala, which is pressed into virgin sugar cane honey, a process unique to the Guatemalan style of rum production. This liquid is then fermented, distilled and taken to the mountains for aging, where the flavor of the rums is further refined through the premium aging process known as Sistema Solera.

The Ron Zacapa Centenario XO is blended from these 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 rich aroma and flavour.

I recently received a Ron Zacapa Tasting Kit in the mail which for me was the perfect excuse to revisit my previously published review for the Ron Zacapa XO (25 Year Solero) Rum.

Here is an excerpt from the review:

“….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 vanilla, cinnamon and nutmeg with just a hint of cloves…”

You may link to the full review here:

Review: Ron Zacapa XO (25 Year Solero) Rum

BTW:  The review includes a decadent cocktail called The Royal Batiste.

Cheers Everyone.

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Rum Review: Ron Zacapa Centenario XO

Posted by Arctic Wolf on January 25, 2010

Industrias Licoreras de Guatamala , is the consortium of  companies that have combined to produce, bottle, market , and sell internationally some of the great rums of Guatemala like Ron Zacapa and Botran Rums.  These rums are not widely available in my locale but they are highly regarded.  When I was given the chance to procure a sample of Ron Zacapa Centenario Xo 25 year old rum to review on my blog, I jumped at the chance.  (The sample was provided by a great group of guys called The Rum Chums.)

The 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 six years to 25 years.  These stocks are aged in special cellars more than 7000 feet above sea level, at the Zacapa “House in the Clouds”, which is the name used locally to describe the Zacapa distillery and rum aging facility.   These 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.

I couldn’t resist snapping this picture of my rum sample next to a canvas painting that my Sister in Law gave me for Christmas (in laws always treat you better than outlaws).

Here is an excerpt from the review:

“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.”

You can read the entire review and find my decadent cocktail, The Royal Batiste, here:

Review: Zacapa Centenario XO (25 YR Solero) Rum

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Halloween Howl: Spotlight on Black Rum

Posted by Arctic Wolf on October 30, 2009

Goslings Black SealBlack Rum, the wicked looking inky cousin of gold and dark rums; usually bolder in flavour and spices, black rums have  rich textures all their own.  These rums have been regaled in song (think Great Big Sea and their song “The Old Black Rum“) and used as a staple ingredient in baking (think Caribbean Black Rum Cakes).

When I think Black rum, I think of Goslings Black Seal from Bermuda which is easily the most wicked looking and smelling rum I have ever owned.  Here is what I said about Goslings in my review:

“….I actually think of an old graveyard with freshly upturned earth, hyacinth and hibiscus on nearby graves and pungent burnt smells coming from the glass…”

Just looking at the picture to the left you can see how the dark the rum looks in the clear glass bottle.

Ron Zacapa Centrenario 23 AnosOld Port Deluxe RumBut I also think of Ron Zacapa 23 from Guatemala with its rich spices and smooth delivery, and Old Port Rum from India with its exotic oriental flair.  These rums use the spice and rich caramel to tantalize the taste buds rather than to overwhelm them.

But it should be  easy to figure out which of the three I will be enjoying on Halloween…

I think you can guess.

For more information on Black Rum why not check out this link..

Rum 101: what is black rum?

from the national examiner and the good people who bring you the Gifted Rums website.

Here are the reviews I have published for each of these fine rums:

Review: Gosling’s Black Seal Rum

Review: Zacapa Centenario Reserve

Review: Old Port Deluxe Rum (Amrut Distilleries)

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