This is first-class Guatemalan rum made from virgin sugar cane honey (the first press of the sugar cane that's boiled down), rather than molasses, which is a byproduct of the sugar-making process. This results in a finer, sweeter, smoother rum. Aged in the solera method, like sherry, the Zacapa Centenario is very dark mahogany with coppery tints and has a clove, cocoa, cinnamon, and orange peel-scented nose. The palate is sweet with cocoa, orange, and honey flavors and a sensuous, viscous texture. It finishes long and smooth. It received 97 points from the Beverage Testing Institute and a Gold Medal at the 2007 International Cane Spirits Festival.
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