Ron Zacapa Sistema Solera 23 Rum

"Aged above the clouds" may sound like just another marketing line, but this spectacular rum puts it's money where it's mouth is. Made from "virgin sugar cane honey" a kind of middle point between cane juice and molasses, Zacapa begins in the hot and humid lowlands of Guatemala. Once distilled it is transported to the house above the clouds in Quetzaltenango 2300 meters above sea level. Here it's aged for up to 23 years, going through 4 distinct barrels, in a modified solera system. The new rum begins in bourbon barrels, where it spends a minimum of 3 years, before going into freshly charred bourbon barrels, oloroso sherry barrels and pedro ximenez sherry barrels, each for at least one year. Each barrel imparts key elements to the final product - vanilla, smoke, walnut, chocolate. The final blend is rich and viscous. Good ole' Ronny Z.