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The brand’s Añejo Gran Reserva Rum is aged for up to five years and offers a flavor profile of mixed fruit peels, pepper, and hay. With a strong fruity aroma, it has a long and sweet finish with lots of woody spices and Demerara sugar. To produce rum, sugarcane is burnt, harvested, and milled for around 24 hours to keep it fresh and prevent deterioration. 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. It’s crisp on the nose with flavors of vanilla spices, dark chocolate, and tangy fruit. It has a long, citrus finish with more crisp, fruity notes. It’s an excellent mixing rum, perfect for a Daiquiri or a Mojito. Chosen to inaugurate the “Rum International Hall of Fame” in the “International Rum Festival 2003” in Canada.
I finally got my hands on Ron Zacapa 23... not a 750mL bottle, unfortunately, because they were out, but two 50mL bottles. I went ahead and opened one.The RZ 23 was a rum I was looking forward to. It have some reputation. Unfortunately it didn't live up to it. Awarded 5 years in a row (1998-2002) with the First place and Gold medal in the premium rums category in the “International Rum Tasting Contest” of the Caribbean Week's Rum Taste Test. XO: XO stands for “Extra Old” and refers to rum that’s been aged in barrels for at least six years. Our methodology to select and rank the best rum brands of the year Good review. I think I liked it a bit more than you. Delicious, as you note not nearly as sweet as nose suggests, and I get some smokiness. Very enjoyable.
Havana Club’s Primer Maestro Romero, Don José Navarro, describes the brand’s Añejo Blanco as “The whitest of all aged rums, the most aged of all white rums”. The Havana Club Añejo Blanco is distilled and aged in Puerto Rico for one year. Then, the aged rums are blended together and aged for another two months. This bottle is aged for up to 12 years and combines mostly sweet flavors like fruit cake, rum and raisin ice cream, cocoa, dried ginger, cinnamon, and clove. It’s a dark, golden rum that’s smooth and delicious. Ron Zacapa is cleverly marketed by Diageo as “Sistema Solera” which whilst a perfectly legitimate method of producing rum, immediately leads many to believe they are buying a rum that is 23 years old. This is something which is often frowned upon by rum connoisseur’s and reviewers. Personally, I have never bought a rum based solely on the age of the rum. I have of course bought an older expression, if for instance it is on sale and is less than the lesser aged rum but it is not something which I judge rum’s upon. There are rum’s in my cabinet which I rate very highly and I do not actually know how “aged” they are. The “Sistema Solera” method is described on the cardboard sleeve as…. With this, I can do it. On the nose I get hints of vanilla, cocoa, and caramel. I've never been a big fan of bananas, and I was expecting that, but I get something more along the lines of plantain, which while I wouldn't say I like, I definitely prefer over banana.
Matured in a series of casks previously used to store robust American whiskies, delicate sherries & fine Pedro Ximenez wines 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). Most rum is distilled from molasses, with yeast feasting on those darker caramelized sugars. Ron Zacapa is distilled from something called “virgin sugar cane honey,” or “virgin honey,” the syrup that comes from the first pressing of the cane plant, with about 72 percent sugar content, compared to molasses’ approximate 50 percent. Combine that with the gentler aging process (see “Star Wars” below), and you start to see where the aspirational finesse of the Ron Z flavor profile comes from. It has something in common with “Star Wars.”
The 500 year-old Spanish Sistema Solera method is used to age Ron Zacapa 23 in white oak casks. This results in a combination of rums aged between 6 and 23 years. On the nose you get some alcohol, toffee, fruit, vanilla, wood and spices. After a while the alcohol disappears and the other flavors gets more intense. In mouth the Zacapa 23 is smooth and sweet with some spice and a lot of vanilla.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. Given the price tag, this is a more luxurious every-day sip, but the versatility gives you plenty of options to serve and enjoy this rum. Closing Thoughts I am even beginning to think that my favorite El Dorado rums are sweetened, though it is less dominant and actually compliments the robust flavors of the Demeraran rum. The same could be said for Zaya and this one, though IMO the sweetness is considerably more forward. The Zaya and zacapa are robust enough to still be interesting, while Diplomatico Reserva and Ron Fortuna 8 yr both taste flat and boring to me. Ron Fortuna 8 yr is the worst offender yet, nauseatingly sweet and bland. Both probably were decent subtle rums before being sweetened within an inch of their lives.
Single Estate” means that the rum is entirely produced at the same place: there are no outside products, pieces, or ingredients used. 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. We may have similar tastes – also agree with you on Mt. Gay XO, Flor de Cana (just not a lot there), and Appleton 12 year. That last one has amazing flavor but IMO a little burn going down. If I ever saw the 21 year in a store I’d try it.
If you prefer to read about rum before opening the bottle, jump to our sections below to learn more about rum. You can find out more about the terminology you should know about rum and our selection process for drawing up the best rum brands of the year at the end of this article. 1. Ron Zacapa Crafted in Guatemala, Ron Zacapa distills its rum at 2,300 meters above sea level in the highlands of Quetzaltenango to ensure a unique-tasting spirit. It’s a well-known brand that combines richness, quality, and mastery to create a range of delicious bottles. Reinhard Pohorec is a sensory expert and experience designer with a unique reputation as an emerging talent in the world of sensory technology, luxury brands, premium cigars and beverages. Entrepreneur, creative mind and host, he specializes in staging exceptional experiences, educational programs, coaching and hospitality project management for leading companies on a global level. 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. Pour a few drops of Ron Zacapa 23 on top of your tiramisu and then enjoy a glass side by side with the Italian dolce – a heavenly treat without a doubt.
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