Guatemalan rums are produced from raw juices extracted from the sugar cane. These have a sugar concentration of around 70-78% sugar after evaporation of the water present in the cane juice.
The rums are aged in a Solera System process. These mature rums have been produced only from the sweetest first-crush sugar cane honey. Ron Zacapa is matured at an altitude of 2300 metres in casks that have previously aged Bourbons and sherries including pedro ximenez. The altitude and lower temperature enable the rums to be aged for longer than in other tropical climates.
Nose: Very sweet and nutty, honey and chocolate. Dark brown sugar, gentle smoke. Pipe tobacco.
Palate: Very sweet and soft. Dark brown sugar, molasses, rounded.
Finish: Thick, medium length, hint of smoke on the tail.