Ron Zacapa Sistema Solera 23 Rum

Zacapa 23 is the rum that taught the world to sip rum — and the one The Lone Caner named a Key Rum of the World while explaining why enthusiasts fight about it. Made in Guatemala since 1976, when it was created to celebrate the centenary of the town of Zacapa, it's produced from virgin sugarcane honey — concentrated first-press cane juice, neither molasses nor agricole — fermented with a yeast strain originally cultured from pineapples, distilled on copper-lined columns, and aged in a solera of ex-bourbon, ex-sherry, and ex-Pedro Ximénez casks in the House Above the Clouds at 2,300 meters in the Quetzaltenango highlands, where thin, cool air slows maturation; the solera blends components aged roughly six to twenty-three years, bottled at 40% ABV with a hand-woven Mayan petate band. Tastings.com scored it 92. Diageo took a controlling stake in 2011. The Fat Rum Pirate: a decent sweet sipper that mixes well, with a dark amber, reddish color as complex as the rum. Expect a nose of caramel, vanilla, dried fruit, cocoa, honey, and toasted oak, opening into a soft, sweet, velvety palate of butterscotch, raisin, and spice, finishing long. Honest note, and it's the whole debate: 23 is the solera's oldest component, not an age, and hydrometer tests show added sugar — RumX's 1,783 reviewers score it 7.0 and call it closer to dessert than dry sipping rum. Over one large cube, in a Rum Old Fashioned, or after dinner. The modern classic.

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