Ron Zacapa Centenario 23 Solera

A dark rum produced from 100% virgin sugar cane honey (first pressing of sugarcane juice); fermented with a proprietary yeast strain isolated from pineapples; distilled via copper-lined column still; aged at 2,300 meters altitude using a solera system blending rums aged 6 to 23 years in barrels previously used for bourbon, heavily toasted American whiskey, Oloroso sherry, and Pedro Ximénez (PX) wine; bottled at 40% ABV; contains approximately 20g of added sugar per liter.