Ron Zacapa Centenario

History

Zacapa is a small town in eastern Guatemala founded in 1876. The rum was named "Centenario" (Centennial in Spanish) to honor its 100th anniversary in 1976. The name Zacapa means "on the river of grass" in the Aztec Nahuatl language. Early Zacapa bottles came in a bottle covered in a petate – a handwoven matting made from palm leaves which dates from the Mayan period made in Esquipulas, near the borders with Honduras and El Salvador, by traditional hat artisans. More recently, they feature a band around the middle of the bottle. Ron Zacapa Centenario 23 used to be known as Ron Zacapa Centenario 23 Años. Its name changed due to the confusion it caused, as people thought it was a 23-year-old rum instead of a blend of rums between 6 and 23 years old.

Production

The base fermentable is derived from sugar cane, which is then juiced, and then reduced to a syrup. It is then fermented with yeast, and the resulting wine is distilled in a double-column still to a high proof, lightly flavored distillate, typical of Spanish-style rum production. All Zacapa rums are aged in the solera method, where the rum does not have a distinct age, but rather, new rum is added to old rum and blended in a series of casks. The rums start in ex-bourbon casks, before moving to re-charred whiskey barrels, then ex-sherry, before finishing in ex-Pedro Ximénez barrels. All of this occurs at a facility 2.3km above sea level, where the air is cool and moist, which significantly slows loss to evaporation compared to tropical aging.

Rum experts have accused Zacapa of being misleading in their labeling, suggesting that the large 23 on the bottle is likely to mislead consumers into believing that the rum is aged for 23 years. However, the rum is actually a blend ranging from 6 to 23 years, mostly skewed towards the younger end, and disguised with added sugar. In 2021, a class-action lawsuit was filed against Diageo, claiming that consumers were fooled into believing that Ron Zacapa Centenario 23 was aged for 23 years. Likewise, maturation in cool, moist climates significantly slows down the aging process, resulting in a product more comparable to a rum aged for a shorter length of time in a tropical climate.

Despite starting from sugar cane, sugar does not make it past the distillation process, and Zacapa strongly deny that they adulterate the final product in any way. Consumers note that Zacapa rums are particularly smooth and sweet, a result that Zacapa claims comes from the unique aging and blending process. However, independent testing has confirmed that the sugar levels are nearly 20g/L. Likewise, the deep brown color can only be partially attributed to the solera aging, as the rum is artificially dyed, and independent journalists have discovered the presence of glycerine, a substance used to add sweetness and mouthfeel to rum.

Products

• Ron Zacapa Centenario 23 (originally Ron Zacapa Centenario 23 Años) is the flagship expression. After solera aging, it is briefly blended in oak barrels and then bottled at 40% ABV. The bottle features a straw-colored petate band.

• Ron Zacapa Centenario XO is a more premium offering. After solera aging, it is finished in cognac casks before being bottled at 40% ABV. The bottle features an embossed petate band in the glass.

• Ron Zacapa Centenario Edición Negra is a more premium offering. After solera aging, it is finished in double-charred oak barrels before being bottled at 43% ABV. The bottle features a black petate band.

Awards

Ron Zacapa Centenario 23 won first place in the premium rums category 4 years in a row at the International Rum Festival 1998, 1999, 2000 and 2001. It was the first rum to be included in the International Rum Festival's Hall of Fame. In 2018, it took gold at the World Rum Awards.

References

References

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19. [http://www.polishedpalate.com/Reviews/zacapa.html Rum Zacapa. ''Polished Palate'']
20. "Review not found!". tastings.com.
21. "Gold Medal – Ron Zacapa / Centenario Sistema Solera 23 Rum – World rum awards 2018".