Chelsea Madren aka OC Food Diva: Johnsonville's The Sausage Dome Champion, World Food Championships E.A.T. Certified Food Judge, KCBS Certified BBQ Judge, Brand Ambassador, Culinary Researcher, Food & Travel Critic, Food Competitor, and Recipe Developer
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Warm up your winter wonderland with Zacapa Rum 23
With the change of season and Christmas songs playing where ever you go, winter is officially in full swing. After a long day in the cold weather, even if you are bundled up, sometimes you need something to warm you up from the inside.
Zacapa Rum is different from most rums. Like extra virgin olive oil, they use the concentrated first press of sugar cane, also known as virgin sugar cane honey. The rum slowly develops its flavor 7,544 feet above sea level in the highlands of Quetzaltenango, Guatamala at a place called The House Above the Clouds. The aging process is slowed due to the cool temperature and the flavor infusion is intensified by the lower atmospheric pressure. The rum is aged in Sistema Solera (a Spanish technique developed over 500 years ago to age sherry) where it blends rums of various ages in casks that once held American whiskey, sherry, and Pedro Ximenez wines. This blend of aromas and flavors from the casks are transferred to the maturing rum for a remarkable end result. Each bottle is adorned with a hand-woven petate band which is a royal Mayan symbol for the unity of time and space, earth, and sky.