Zacapa Solera Grand Reserva 40% 0,7 liter

The balance of delicate and unique flavors of Zacapa Solera Gran Reserva is derived from a blend of aged rums originating from the “Sistema Solera” aging process. Zacapa Solera is aged in selected barrels that previously aged robust American whiskey, delicate sherries and fine Pedro Ximénez wines, creating a smooth & balanced rum. Zacapa Solera Rum is best served neat, on the rocks or in your favorite dark spirit cocktail. Recommended top air with parmesan cheese and artisan honey.

Arguments:

• It is one of the few rums made not from an industrial byproduct, but from freshly harvested sugarcane juice.

• Compared to the average rum’s sugar content of 12-15%, Guatemalan rum, thanks to its special boiling process, achieves a honey-like consistency with 50-70% sugar content.

• This is the rum aged at the highest point in the world: at an altitude of 2,335 meters, in the volcanic mountains, it enters the barrels. This slows down the aging process compared to other Caribbean rums, as the high-altitude, near-zero temperatures minimize evaporation, reducing the "angel's share" through the barrels.

• Made from premium sugarcane grown on the fertile volcanic soil of Guatemala's southern coast, this rum is exceptional. Unlike other rums available in our country, Zacapa is not made from molasses but from freshly harvested sugarcane juice, or rather the first-pressed "virgin sugarcane honey," ensuring a unique richness of flavor. After careful distillation, the Zacapa rums are aged at an altitude of 2,300 meters above sea level. Here, above the clouds, in the cool, humid mountain environment, the evaporation loss through the barrels is low, so more valuable rum remains in the barrels. In these long-lasting, balanced conditions, the rum develops exceptionally rich aromas, a complex flavor profile, and perfect color.

Cocktail Recipes:

RUM OLD FASHIONED

• 40 ml Ron Zacapa Solera Grand Reserva

• Angostura bitters

• 1 sugar cube

• 1 cherry

• 1 orange slice

Place the sugar cube in a glass, add a few dashes of Angostura bitters, then pour in part of the rum and stir until the sugar dissolves. Once dissolved, add ice and, while stirring, add the rest of the rum. Garnish with an orange wedge or cocktail cherry.