Zacapa Rum

Zacapa


Opgericht: 1876
Lokatie: Zacapa, Guatamala
Website: ZacapaRum
Bezoek: Mogelijk
Facebook: RonZacapa
Twitter:Onbekend

 

Zacapa is a small town in eastern Guatemala founded in 1876. The rum was named for its 100th anniversary in 1976. Dr. Burgaleta also developed and created the rum Venado, another product of Industrias Licoreras de Guatemala.

Early Zacapa bottles came in a bottle covered in a petate - a handwoven matting made from palm leaves which dates from the Mayanperiod 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.

Zacapa is made using the concentrated first-pressing sugar cane juice—called "virgin sugar cane honey" by the company—and is aged and blended using the solera method traditionally used for sherries. The blended rums pass through four different types of barrels, the last stage includes barrels that previously aged Pedro Ximenez, a dessert sherry from Jerez, Spain. The process is overseen by master blender Lorena Vazquez. The company claims that part of their success lies in the fact that the barrels are stored 2,300 metres (7,500 ft) above sea level in an aging facility situated below the upper slopes of the mountains and volcanoes of Guatemala, with an average temperature of 62 °F (17 °C). After leaving the rum to age in these barrels they are put into large 20,000 liter American white oak casks for one more year and then finally bottled.

Zacapa is aged at a high altitude where the temperature and oxygen concentration are low, which slows down the aging process to allow more time for aromas and flavors to combine. Zacapa 23, the key variant of the family portfolio, is a blend of rums aged between 6 and 23 years using the solera system. Older and younger rums are blended as they age in a sequence of barrels that previously stored American whiskeys, sherries and Pedro Ximenez wines. Zacapa 23 is bottled at 40% alcohol by volume. Zacapa rums are heavily sweetened, at the end of the aging and blending process, these rums have between 20gr/L & 23gr/L of residual sugar; mainly fructose and glucose. Zacapa is widely believed to add sugar and other flavoring extracts to its finished rums.

Bron: Wikipedia


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