Spiced rum may historically have been the subject of derision for its addition of flavourings and sweeteners, but the tide is gradually turning as premium producers increasingly use natural and better-quality ingredients to infuse their spirits. How to drink rum

When it's time to start fermentation, we introduce our own strain of yeast extracted from pineapples: Saccharomyces cerevisiae. This yeast produces the precise aromatic compounds Zacapa requires, and so we ferment slowly, to give the yeast the time it needs to work. Distillation is what defines the character of Zacapa. A single column still, lined with copper to add flavour and remove impurities, is used to distil Zacapa Rum. And to ensure the correct balance is achieved, the whole process is minutely controlled by our experts. In the highlands of Quetzaltenango, 2300m above sea level, lies The House Above the Clouds. This stunning location - one of the highest ageing facilities in the world - is where Zacapa Rum slowly develops its complex flavour and character over time. Here in the mountains, the cool temperature slows the ageing process, while the thinner air and lower atmospheric pressure helps intensify the infusion of flavours from the barrels. Only in this precise spot can Zacapa's exceptionally deep aroma, full colour and rich palate emerge to reach perfection. Our plantation is located on the volcanic plains of Retalhuleu, 350m above sea level in south-western Guatemala. Due to the fertile, acidic soil and year-round sunshine, no other place in the world is better suited to the cultivation of sugar cane. Most rums use molasses, a by-product of the sugar making process, as their base; Zacapa, however, is different. To impart a sweeter, smoother flavour, Zacapa uses only the concentrated first press of sugar cane, known as virgin sugar cane honey. This is the very point at which our rum's remarkable taste and profile begin to develop. INDEPENDENT, FAMILY-OWNED, SUSTAINABLE DISTILLERY– Family-owned, Diplomático has been producing the highest quality rums from a combination of sugar cane honey and molasses since 1959. Diplomático controls its production process from field to bottle with a care for the local environment and people and has been awarded for its sustainable distillery Lighter rums mix well with citrus and tropical flavours, hence the ubiquitous mojito (white rum, lime, mint, sugar/syrup and soda water) or holiday favourites such as the daiquiri (hold the mint and soda from the mojito and serve in a swankier glass) and piña colada (add pineapple juice and coconut milk/cream).

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This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Zacapa 23 is a super-premium rum made from a blend of rums aged between 6 and 23 years old. It is made from only the sweetest first crush virgin sugar cane honey, rather than molasses, and is aged in a series of casks that previously held American whiskies, Oloroso Sherry and Pedro Ximenez wines in a unique process called the Sistema Solera. The secret of Zacapa is the slow ageing process that takes place at high altitude (2,300m above sea level) in the cool air of the Guatemala highlands. This helps slow the ageing process, which creates the final balance between the aromas and flavours extracted during a slow process. Zacapa has been awarded first place five times in a row at the international Rum Contest* and is the only luxury rum in the Rum Hall of Fame. In January 2012, Zacapa was named one of the “World's Top 100 Most Valuable Luxury Brands” by the World Luxury Association. TASTING NOTES - Wonderfully intricate with honeyed butterscotch, spiced and raisined fruit, showcasing the complexity of its unique distillation process

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. We put 60 white, dark and spiced rums to the test, asking a panel of spirits experts and consumers to score each tipple on its complexity, balance, length and finish. Matured in a series of casks previously used to store robust American whiskies, delicate sherries & fine Pedro Ximenez wines Awarded 5 years in a row (1998-2002) with the First place and Gold medal in the premium rums category in the “International Rum Tasting Contest” of the Caribbean Week's Rum Taste Test. HOW IT'S MADE - Zacapa 23 is a premium rum that instead of molasses, uses the so-called "virgin honey", which is obtained from the first pressing of sugar cane. The barrels used in the aging of Zacapa rum were previously used to age American whiskies and wines from Jerez and Pedro Ximénez. The secret of Zacapa is its slow aging in the cold lands of the highlands of Guatemala, which contributes to slowing down the process, creating a final balance between the aromas and flavors extracted during the process

Ron Zacapa Centenario XO Solera Gran Reserva Especial Rum 70cl

Rum’s flavours range from the light, bright and tropical (think pineapple, mango, vanilla, maybe a hint of spice – Bajan rums are a good example) to deep, dark and rich (chocolate, coffee, burnt sugar, even liquorice – typified by Guyanese rums). In eastern Guatemala, 229m above sea level, lies the town of Zacapa. Founded in 1876 as a bustling railroad stop, the resident population was soon joined by travellers from around the world, leaving a legacy that can still be seen today in local surnames. In 1976, the town reached its centenary. To celebrate this historic event, Guatemala's premier rum-producing company decided to create something special. By harnessing expert knowledge gained over many years, a unique premium spirit was born: Ron Zacapa Centenario. Chosen to inaugurate the “Rum International Hall of Fame” in the “International Rum Festival 2003” in Canada. There are plenty of sipping rums out there, designed to be supped straight up – or maybe with ice. These may be served in a tumbler, or in a snifter for swilling in your palm like brandy. Look for interesting types of ageing, such as the types of barrels used. How long was it aged for, and was a solera system involved? Famously used for sherry, this method involves passing the liquid through a set of differently aged barrels and allowing it time to rest in each, imbuing it with a more complex flavour.