Ron Zacapa Solera Gran Reserva Edicion Negra

Edición Negra is the smoky Zacapa — and Rum Ratings' drinkers place it squarely between the 23 and the XO. Zacapa has been made in Guatemala since 1976 from virgin sugarcane honey — concentrated first-press cane juice, neither molasses nor agricole — fermented with a yeast strain cultured from pineapples, distilled on copper-lined columns, and aged in a solera in the House Above the Clouds at 2,300 meters in the Quetzaltenango highlands. Edición Negra takes the solera — components aged six to twenty-four years — and matures a greater share in heavily charred, double-toasted American oak, bottled at 43% ABV in a black-labeled bottle with the hand-woven Mayan petate band. Tastings.com scored it 92. Rum Ratings' drinkers find the well-known Zacapa caramel, oak, and vanilla kicked up with smoke from the charred barrels, plus strong leather, tobacco, and spice, and a lower sweetness than the 23 — one measured roughly 18 to 20 grams per liter of sugar, a step down from the flagship. Others found the smoke overpowering and prefer the 23, or found it close to the XO on first taste but not quite there side by side. RumX's 175 reviewers make it the community pick for mature and oaky. Honest note, and it's the whole Zacapa debate: the numbers are solera designations rather than ages, and the rums carry added sugar, if less here. For a cigar, a smoky Rum Old Fashioned, or neat over one cube, it's Zacapa with char.

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