The Zacapa rum is so complex because of three particularities which are ; keeping the sugar cane’s juice nectar, using yeast extract from pineapple for the fermentation, and raising the rum over more than 2300m height. The barrels used for the maturing were anciently used for Bourbon, Spanish Xérès and European wine. We’ll also note that they’re using the SOLERA technique on the rum Zacapa 23.
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