ZACAPA RUM CENTENARY 23 YEARS SOLERA CL.70

Unlike most Rums, which see the use of molasses, for the production of Rum Zacapa 23 Years Solera only the juice of sugar cane is used, called, in Guatemala, 'virgin honey' and for the fermentation process , which lasts 5 days, uses a yeast extracted from pineapple which guarantees an unmistakable taste and aroma. This is what makes Zacapa different from the others, only quality ingredients for superfine products, like this 23 years old, aged in oak barrels that previously housed Bourbon and Sherry and obtained from a blend of Rum aged up to 23 years, for a distillate noble, elegant and refined as there are none.