With Guatemalan roots, Zacapa is considered to be one of the world's best producers of rum. It has the unique feature of producing surprising drinks using the Soléra method (usually for sherry). To make this rum, the producer has a cane sugar plantation located at 350m in altitude and uses only concentrated cane juice. Only yeasts extracted from pineapple are used to ferment the wort which is then distilled in a copper still. Rewarded with many accolades by the finest tasters, these bottles are sought by enthusiasts all over the world.

Created from a variety of rums aged for six to 23 years, Zacapa 23 is aged using the Solera method, which is also used to create Spanish sherry and some prestigious champagnes. This means a number of different and varied rums are blended together and aged in a succession of casks, some of which were notably used for American whiskeys and Andalusian sherry.
It’s no surprise this rum takes us to another world. Widely considered one of the best rums in the world, it reveals a particularly complex bouquet of aromas. We can pick out notes of caramel, connoisseur, vanilla, cherry, dried fruit such as grilled hazelnut and Brazil nut, as well as fruity hints of banana. Complex, generous and full-bodied, it reveals a honey-like, creamy texture. Flavours of Corinthian raisin, dried apricot, leather, blonde tobacco, coffee, vanilla and sweet spices like cinnamon, ginger and nutmeg leave a lasting aftertaste.
This is a nectar for seasoned enthusiasts that can be happily served with flambéed banana, rum baba, of course, or a pineapple log.