Zacapa Rum is aged in the cool air of the Guatemalan highlands, 2300 meters above sea level allowing the rum to mature more slowly in the barrels. Similar to cooking over a low lame, these conditions allow Zacapa to obtain exceptionally deep aromas, rich color and profound flavour.
In the 'Sistema Solera', art and tradition encourage the blending of rums of different ages and personalities so that they may continue to mature in select barrels. This dynamic and artisinal process culminates only after the complexity of aromas and flavours confirm that unique, mature rum has been creates. Zacapa 23 is a unique balance resulting from the special blend of hand-selected reserve rums aged between 6-23 years. Older and younger rums are blended as they age in a sequence of barrels that previously stored robust American whiskeys, delicate Sherries and fine Pedro Ximenez wines.
The creation of Zacapa Rum begins with the use of virgin sugar cane honey which is made from the first pressings of the sugar cane, unlike most rums which use molasses. There is no place better suited to grow sugar cane than Southern Guatemala, thanks to its mineral rich volcanic soil and the numerous rivers that nourish the area. The difference in raw materials is noticeable in the depth of the primary aromas and flavours of Zacapa.
The perfect way to enjoy Zacapa is over one large ice cube, which melts imperceptibly. This returns the rum to the temperature at which it was aged, respecting its remarkable flavour.
Please note that the vintage may differ from the picture featured.
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