Award-winning premium rum brand Ron Zacapa officially launches into the Singapore market with two expressions, the Zacapa XO and Zacapa No.23.
Let’s be clear. It isn’t that Ron Zacapa was never in Singapore. Just not officially.
But its formal introduction into our market – and a very splashy one at vibe dining venue SUSHISAMBA, at that – last month is a massive signal that brand owners Diageo is paying attention to the rising prominence of, and demand for, premium rum in Asia.
While premium rum is unlikely to ever attain the rarified heights commanded by luxury Scotch whisky any time soon, there have been recent signs that rum is at the very least edging in the right direction. There was, for example, Bacardi-owned Santa Teresa 1796 from Venezuela that was introduced here at the tail end of 2023, while Dominican Republic’s Matusalem has been also growing its footprint here in recent years, and thought Singapore suitable enough to launch a very limited, exclusive release here last year.
And now, Ron Zacapa.
First, a little about the brand. Established in 1976 to commemorate the centenary of the town of Zacapa in eastern Guatemala, Ron Zacapa is relatively young and doesn’t quite come with a storied past unlike many of its peers in the luxury rum space. But being unshackled from dogma and tradition may be exactly what helps to distinguish it.
For example, the use of virgin sugarcane honey. While most rum producers in the Caribbean and Latin America distill rum from the more commonly used molasses in the Spanish tradition or pure sugarcane juice like their French agricole counterparts, Zacapa uses sugarcane honey. Unlike molasses which is the by-product of the refining of sugar from sugarcane, sugarcane honey is instead filtered and evaporated sugarcane juice that retains more of the sugarcane character.
Then there’s its ageing process. Continentally-aged rum aside, most rums in the Caribbean and Latin America are aged in tropical climes. Zacapa on the other hand has its maturation warehouses located in the cool highlands of Guatemala, at an altitude of 2,300 metres above sea level in what they call ‘The House Above the Clouds’. The cooler temperatures mean that rum ages more slowly here, allowing the spirit to develop more complexity and depth as it interacts with the oak cask.
Zacapa’s Master Blender Lorena Vasquez then selects and blends those aged rums through a solera process for consistency and quality, resulting in the signature house style of Ron Zacapa as presented in its core range.
You have the Zacapa No.23, which is its classic expression. This sees rums aged between six and 23 years run through the solera comprising casks that previously held ex-American whiskey, Oloroso Sherry and Pedro Ximinez for a smooth and elegant blend. Then there’s its flagship Zacapa XO; this is a seminal release that – like the No.23 – travels through ex-American whiskey, charred ex-American whiskey, Oloroso Sherry, and Pedro Ximinez casks, but also French oak casks that previously held Cognac. The result is a stunningly layered yet intricately balanced rum perfect for luxuriating slowly over.
Finally there’s the Zacapa Edición Negra, but unfortunately this stronger, smokier expression is not officially making its way here for now.
As Singapore’s premium rum scene continues to mature, chances are we’ll be seeing more brands land in our part of the world. For now, you can find these Ron Zacapa rums at fine dining and drinking establishments such as SUSHISAMBA and Sugarhall here in Singapore.
Official Tasting Notes – Zapaca XO (40% ABV)
Nose Balance of mature toasted oak, burnt caramel, dry roasted nuts, marzipan and orange peel with a delicate fruit deep note at the end.
Palate Balance of sweetness, fruit, spice and spirit. Long, smooth and sweet with dark cherry, chocolate, date, prune with sweet oak spices of clove, vanilla and cinnamon.
Finish Medium, sweet with lingering vanilla.
Official Tasting Notes – Zacapa No.23 (40% ABV)
Nose Soft, sweet start with aromas of caramel, vanilla, cacao and butterscotch. Continued by sherried notes of caramelised roasted brazil nuts and toasted hazelnut, rounded out by toffee, banana and dried pineapple.
Palate Complex, generous and full bodied. Starting with a depth of dried fruit and apricot, building to savoury oak, nutmeg, leather and tobacco with notes of coffee and vanilla, balanced with a spicy touch of cinnamon and ginger.
Finish Intricate with honeyed butterscotch, spiced oak and dried fruit.
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