Ron Zacapa XO Rum
Ron Zacapa Centenario // Guatemala
There are a few things that make Ron Zacapa XO Rum unique. First, Ron Zacapa rums are produced using sugarcane honey (fresh sugarcane juice is condensed and filtered) instead of the traditional molasses. Second, the rums are distilled at sea-level but they are aged in the town of Quetzaltenango at an elevation of 7544 feet. Thirdly, this rum is aged in a solera system using a variety of barrels ranging in age from 6-23 years utilizing ex-bourbon, ex-oloroso sherry, and ex-Pedro Ximenez sherry casks. The rum is then finished in ex-cognac barrels for an additional year. Note, the term "XO" is meaningless in the rum world, but is a hint/reminder that cognac barrels were used.
Aged RumRum that is aged, but no specific type or size barrel required. No set time required for length of aging, but will often carry an age statement (which should be taken with a grain of salt). Often thought of as "sipping rums".
Cask Typeex-bourbon, ex-oloroso sherry, ex-Pedro Ximénez sherry; finished in ex-cognac
"This is a quiet one in the glass. It takes a minute for the rum to open up after pouring. Given a bit of time, you'll get marshmallows, baking spices, and a light woody smoke. The rum is not rich and creamy, but more like the body of a cola. There's a taste of one too; a flat, generic one. There's a little savory and sweet smoke that's pleasant, but the joy from drinking this is not as grand as the fancy bottle and packaging may lead you to believe. The aroma has more going on than the taste. As a sipping rum, the finish just isn't very complex or long so points lost there. If gifted a bottle or glass, however, by all means, drink up."
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