It’s a very sweet profile that lures people in, while others probably find themselves reaching for a crispier, drier rum. When comparing the 23 with the XO, which we will review another time, you will see the difference in aging and how the usage of ex-Cognac casks for the XO adds a more subdued, more elegant and complex characteristic. The nose is immediately lured into a creamy sweet, caramelized sugar aroma. An abundance of sweetness is the first impression, slowly transforming into forest honey notes. Some nutty qualities start to emerge, whilst a charred, roasted hazelnut and some almonds add a layer of complexity. Don Papa is a premium-aged, single-island rum from the Philippines, offering intricately detailed bottles with plenty of flavors to match. It’s a distillery that doesn’t shy away from revealing its character, with bold branding and high-quality ingredients. Update January 3, 2020: So... after reading through the hydrometer tests, I unfortunately discovered that Ron Zacapa is a company that absolutely loads their "premium rums" with additives like sugars and coloring such. This is something that disappointments me greatly. As noted on my recent review of Zacapa's Edicion Negra, "premium" rums with additives that aren't labeled mean an automatic three points off. That means the highest I can give this now is a 7. It won't go lower because this review is still otherwise true... I do love this rum regardless. Sadly, it's a flavored rum, not a pure rum. Hence the drop in rating.)

Upon tasting, the rum is not as sweet as I was expecting. The nosing suggested it could be as sweet as XM or El Dorado. The Zacapa is actually quite dry and oaky. I find the flavour builds if you leave the rum in your mouth for a little longer allowing it to coat the palate. You then get some of the cocoa flavour and a little bit of tropical fruit. However, I’m not getting as much of the fruitier sweeter side I have found with other rums. The rum is very smooth and has very little aftertaste or alcohol burn. It is very pleasant to sip and I can see why it is many people’s choice. Ron Zacapa Centenario is a premium rum produced in Guatemala by Rum Creation and Products, a subsidiary of Industrias Licoreras de Guatemala and distributed and marketed by Diageo. Zacapa was created in 1976 to celebrate the centenary of the foundation of Zacapa, a town in eastern Guatemala.Rhum agricole: A term used for rum that’s distilled in the French Caribbean islands from freshly squeezed sugar cane juice rather than molasses. It’s rare to find this sort of rum produced elsewhere in the world. Diplomatico aims to support its home country through its rum production by providing sustainable jobs and keeping the health of the environment at its core. The brand uses an ecological treatment process to transform residual water into fertilizer for its sugarcane. White, dark or spiced, there’s something for everyone when it comes to enjoying a good bottle of rum. There are two different methods of using sugarcane to produce rum. Most rums are made using sugarcane molasses, known as ‘rhum traditional’. To do this, sugar is extracted from the cane juice and sold commercially and the remaining byproduct – molasses – is used to create the rum. Using this method, the rum is fermented for a longer period of time – up to a fortnight – before being distilled, bottled, and sold.

The "z" rums - Zaya, Zacapa, Zafra - as well as Diplomatico and others have led people to believe aged rums should be sweet and smooth, while drier genuine rums - Appleton 12 yr, Mount Gay extra old, Flor de Cana, Seales 10 yr, any agricole rhum - are more indicative of what rum SHOULD taste like in its unaltered state, but less appealing to most people's palates. Privateer also doesn’t rush the process of fermenting and distilling its rum. Particularly the case for its Navy Yard rum, the mixture is left to ferment for six days to really bring out the richness and complexity of the spirit.

A sip of Appleton Estate’s 50 Year offers an explosion of taste on the palate with prominent notes of maple sugar, vanilla, cinnamon, honey, and a dash of licorice. Its finish is almost endless; a rich and luxurious sip that keeps on going. No element of the process is rushed with the Facundo brand, from selecting only the highest quality sugarcane to perfecting the fermenting and distilling. Every offering comes complete with a distinct flavor profile, a bold blend of rums, and a guarantee of enjoyment. Contrary to its name, Ron Zacapa 23 Year Centenario isn’t entirely aged for 23 years. It’s a bottle that combines rums aged for between six and 23 years. In the past, it won the award for “best rum in the world” for five years running. It’s a true work of art that’s wonderfully intricate, offering honeyed butterscotch and spiced fruit among many other subtle notes.

Master Distiller Lorena Vásquez has dedicated over 30 years to Zacapa and is considered the heart and soul of the award-winning rum. Together with a passionate community, the rum produced is a work of art, and an expression of patience, richness, quality and master blending. Production Process This means two things. Firstly, that the sugar cane used to make Ron Zacapa rum is actually harvested by hand, which leads to a smarter yield at greater discretion of the harvester (as opposed to mechanized efficiency that also can’t selectively recognize perfect ripeness). Additionally, the company is so committed to efficiency and quality that it developed a custom tool to harvest sugar cane at its freshest. And said tool is a hybrid machete. A hybrid machete. It is special from the very start. Chosen to inaugurate the “Rum International Hall of Fame” in the “International Rum Festival 2003” in Canada.If you want to contrast and challenge your palate, I would recommend a fresher choice with citrusy top notes, like a key lime pie. Or you could alternatively consider pairing this with a freshly cut ceviche, where the tangy acidity perfectly matches with the rum. The brand’s Navy Yard rum comes in at 55% ABV, or 110 proof. While higher than standard rum, its relatively low ABV (when compared to Navy strength rums) means the bottle has a gentle infusion of oak without overpowering the rich flavors of the spirit. It’s distilled in Massachusetts, United States, on a salty marsh near the ocean, which gives a slightly briny edge to the spirit. Expect notes of apricot, cinnamon, fig, and tobacco as you enjoy this drink.

I have tried this rum over a number of sessions. I am pleased I did not review the rum on my initial tasting. This is something I now try to avoid. I find that a lot of the rums I initially enjoy are too sweet for me when I try them the second time around. The rum seems to give you something different each time. I find I am enjoying it more and more. It is a complex drink and something which some rum drinkers will find completely alien as a rum. A very darkly roasted mahogany brown color strikes the eye. As always, the color of certain spirits can be altered, since the usage of sugar caramel is quite common. However, the viscosity and the legs will always provide an indication of certain compounds and qualities of the spirit.The worldwide nature of this spirit made selecting the very best a challenge. We delved deep into the huge number of white, dark, and spiced rums to select the brands and bottles suitable for each and every occasion. In short, I used a Vinturi Spirit Aerator, and used that to pour the rum into one of the Neat Whiskey Glasses (I don't have a specific rum glass... wouldn't mind some recommendations). It’s a very mellow bouquet with intense aromatics, an intriguing level of complexity, and medium-plus diversity. Zacapa 23 is a super-premium rum made from a blend of rums aged between 6 and 23 years old. It is made from only the sweetest first crush virgin sugar cane honey, rather than molasses, and is aged in a series of casks that previously held American whiskies, Oloroso Sherry and Pedro Ximenez wines in a unique process called the Sistema Solera. The secret of Zacapa is the slow ageing process that takes place at high altitude (2,300m above sea level) in the cool air of the Guatemala highlands. This helps slow the ageing process, which creates the final balance between the aromas and flavours extracted during a slow process. Zacapa has been awarded first place five times in a row at the international Rum Contest* and is the only luxury rum in the Rum Hall of Fame. In January 2012, Zacapa was named one of the “World's Top 100 Most Valuable Luxury Brands” by the World Luxury Association.