Ron Zacapa Centenario Rum – winner of a Platinum medal and ranked in First Place by the prestigious Beverage Testing Institute in Chicago, with a whopping 97 points. Interestingly, now that industry giants Diageo are distributing Zacapa, the ’23 years old’ age statement has suddenly been dropped and replaced with a somewhat more plausible claim the rums used are aged between 6 and 23 years old and are blended together in a solera.
A firm favorite here at the Master of Malt, this is a truly superb Guatemalan rum, blended using the solera system. Sublime stuff. This was matured in a mix of bourbon and sherry casks. The Beverage Testing Institute awarded this 98 points!
This is first-class Ron Zacapa Centenario Rum is made from virgin sugar cane honey, rather than molasses, which is a byproduct of the sugar-making process. This results in a finer, sweeter, smoother rum. Aged in the solera method, like sherry, the Zacapa Centenario is very dark—mahogany with coppery tints and has a clove, cocoa, cinnamon, and orange peel-scented nose. The palate is sweet with cocoa, orange, and honey flavors and a sensuous, viscous texture. It finishes long and smooth.
Wonderfully intricate with honeyed butterscotch, spiced oak, and raisined fruit, showcasing the complexity of the system solera aging process. Light mahogany, with the tones of long barrel aging at the rim and long, slow legs clinging to the glass.
Very sweet and nutty, honey and chocolate. Dark brown sugar, gentle smoke. Pipe tobacco.
Very sweet and soft. Dark brown sugar, molasses, rounded, so gentle!
Thick, medium length, the hint of smoke on the tail.