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Zacapa Centenario XO has the perfect combination of sweetness, spices and fruits. A connoisseur's delight.
The Zacapa Centenario is made from sugar cane harvested in southern Guatemala . The fermentation process (which lasts about 5 days) used a strain of yeast ( Saccharomyces cerevisiae ) isolated from pineapple, to transform sugars in molasses alcohol. After fermentation it is distilled in a continuous column .
After distillation , Zacapa rum is transported to the mountains of Guatemala , where the ambient temperature is much more stable and oxygen levels are less than at sea level. The stable room temperature ensures that aging barrels are subject to less air pressure differential between the outside and inside of the barrel. Apparently, this decreases the effects of oak that allows the flavor to develop at a slower pace .
The Zacapa rum mature through a complicated process they call Solera System .
Zacapa Centenario XO contains a blend of rums aged from 6 to 25 years, and ultimately rests in French oak barrels that have contained cognac .
It has a mahogany red line of slow aging in barrels at the edges and a long, slow stroke color.
It has an abundance of flavors that seem to evolve every time it is seen. A great balance of ripe toasted oak, burnt caramel, roasted nuts, marzipan and orange peel. With a delicate floral note of honeysuckle in the background.
The palate is deliciously full balance of sweetness, fruit, spices and liqueurs added by the term in French oak barrels that had Cognac. Some soft and sweet with heavy notes of black cherries and chocolate with intense flavors of dried fruit such as sultanas, dates and prunes. Sweet oak and clove, vanilla and cinnamon and light notes of dried mango and raspberry, with a hint of ginger to finish. A delight for the connoisseur and the highest expression of art Master rum .
It's in the Top 60 of economic and cheap products of Rum and in the Top 500 of our best seller products.