The nose has ample cane sugar, heavy caramel, blood oranges, ancient leather, shoe box, pralines, bran muffins, and raisin bread. The latter is the clear contribution of the cognac finishing: unsweetened, baked brown raisins. In the palate, more cane sugar, a bit of agave, cola, herbal wood, and burnt caramels. The finish rounds out with a mild fruit contribution, particularly dates, signifying once more its cognac contribution. Compared to its brother, Zacapa 23, this is no where near as saccharine, although it is sweet, and is impeccably smooth. For all the confectionary notes, it does not become syrupy. Nor, like Zacapa 23, does it become dominated by chocolate and vanilla notes. Instead, this is a harmonious marriage of a premium cane sugar rum and a well-aged cognac cask.