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Ron Zacapa

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  • waljaco
    Most rums use the cognac method of aging - oak and caramel. But Zapaca rum (Guatemala) uses a method borrowed from American and Scottish whiskey/whisky
    Message 1 of 1 , Jul 21, 2009
      Most rums use the cognac method of aging - oak and caramel. But Zapaca rum (Guatemala) uses a method borrowed from American and Scottish whiskey/whisky practice - ex bourbon barrels then heavily charred (alligator char) ex bourbon barrels then ex sherry butts and finally French oak barrels.
      (the heavy charring does in fact caramelise wood sugars though)

      Zacapa rum
      http://tinyurl.com/m5t3s2

      Production
      http://spiritmeaway.com/?p=656

      Solera system
      http://tinyurl.com/m443cc

      wal
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