XO. Centenario. Ron Zacapa Guatemala’s most celebrated rum, produced in the highlands above Quetzaltenango at 2,300 meters elevation in the Guatemalan highlands marketed as ‘aged above the clouds’ using a Sistema Solera fractional blending system that combines rums aged between 6 and 25 years.

Ron Zacapa is made from virgin sugar cane honey rather than molasses, the by-product used in most rum production. Sugar cane honey the first pressing of fresh cane juice retains more of the cane’s natural flavor compounds and produces a richer, more complex base than the molasses-based rums that dominate the category. Combined with the Sistema Solera aging program and the cool highland maturation environment, Zacapa produces a rum of dessert-like complexity that has won multiple World’s Best Rum awards.

The XO designation applies to Zacapa’s richest, most complex release, incorporating the oldest and most exceptional aged rums in the solera system.

Tasting Notes

• Nose: Rich dried fruit, orange peel, dark chocolate, vanilla, oak spice
• Palate: Deep caramel, dried fig, toffee, warming spice, smooth texture
• Finish: Very long, chocolate and spice

Specs

• Producer: Ron Zacapa, Quetzaltenango, Guatemala
• Style: Guatemalan Rum, Sistema Solera
• Age: 625 years Sistema Solera blend
• Base: Virgin sugar cane honey (not molasses)
• ABV: 40%
• Size: 750ml

Browse all rum at Wooden Cork.

Frequently Asked Questions

• What is the Sistema Solera aging method? Fractional blending across multiple tiers of casks as older rum is drawn off from the bottom tier for bottling, younger rum moves down from the tier above to replenish it. The result is a blend where the youngest component contributes freshness and the oldest contributes complexity, with the final blend containing rum from every year of the system’s operation.
• Why does Zacapa use sugar cane honey instead of molasses? Virgin sugar cane honey is the first pressing of fresh cane juice, retaining more of the plant’s natural flavor compounds. Molasses is the by-product of sugar refining what remains after the sucrose crystals have been removed. Sugar cane honey produces a richer, more complex, less sulfurous base spirit.

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