The 23-year-old Centenario is now marketed under a new name - Solera. It is indisputedly Zacapa's flagship product and is made from freshly pressed sugar cane juice, from which water is extracted via a gentle heating process. The result is a viscous concentrated sugar, the so-called virgin cane honey. It is stored and matured in Quetzaltenango, a town in the Guatemalan plateau. The consistent climate and the constant control of noise levels, humidity and light make it possible, among other things, to produce such an elegant and fine rum. After ageing, the various selected barrels are placed in a so-called piper, a large wooden barrel with a capacity of 15,000 litres, reduced to 40% drinking strength, and then bottled. A handwoven banderole from the leaves of the king palm frames the bottle of this fine rum. Its innumerable positive reviews and awards are just one indication of its quality and taste. Highly praised by many critics and magazines, it was the first to be included in the International Hall of Fame of Rum.
Dark copper with olive tones.
Fine hints of toffee and banana in harmony with caramelized fruits and oak.