When most people think of rum, it’s from the Caribbean and either spiced in cola or clear in a mojito. Zacapa 23 is none of those things. Zacapa, a Guatemalan rum, deserves one giant ice cube and your undivided attention.
Sipping rums have started to make a comeback, and Ron Zacapa Centenario 23 Year Old Rum is in the upper echelon (and a mouthful). It’s not often that we sit down and drink rum like we would whiskey, but it deserves it. Zacapa smells like cocoa, cinnamon, and oranges and has a huge, rich flavor of toffee, caramel, vanilla, and orange. There’s a viscous honey that adds sweetness and texture, and the flavor lingers long after the spirit is gone. Sounds a lot like a whiskey, right?
Most rums are made from molasses, which is a byproduct of sugar making, but Zacapa is made from crushed sugar cane. I don’t know exactly how much difference that makes, but by all accounts it’s a significant one. It lends itself to a sweeter, more smooth rum. It’s then aged in the “House Above the Clouds,” a facility 7544ft above sea level, which allows for very consistent weather. Think scotch vs. bourbon aging. Maturing at a lower temperature and pressure is said to be responsible for the depth of flavor.
The result of all these unique techniques, along with the different ages being blended and passed through three different woods, is an incredible rum. It’s perfect for slowly sipping, but isn’t too shabby in a cocktail either. Just don’t make one that overpowers the spirit or you’re wasting your $45. A Manhattan is the perfect backdrop for this fine rum. It’s not going to replace my normal rye whiskey Manhattan, but it’s certainly a worthwhile change of pace.
Zacapa Rum Manhattan
2 ounce Zacapa Rum 23
1/2 ounce Italian Sweet Vermouth
1/2 ounce French Sweet Vermouth
3 dashes Aromatic Bitters
Brandy-Infused Maraschino Cherries for Garnish