Like its elder brother Zacapa 23, Zacapa Ambar is a rum distilled from cane honey.
This blend of rums aged between 4 and 12 years has been aged using the solera method, a technique from Andalusia that involves blending young and older rums in the same casks. For added complexity, the casks used are white oak of various origins (notably old sherry or Pedro Ximenez casks).
Another atypical aspect of the aging process is that it took place at an altitude of 2300 meters, on the Guatemalan high plateaus. Thanks to this, the angels' share has been reduced.
Nico's tasting notes
On the nose, it's a fairly light rum. Vanilla and caramel unfold with a certain freshness, without giving any impression of sweetness. The toasted oak gives a few darker, toasty assaults, but nothing to get in the way of this airy character.
With a little aeration, we notice a slight change in texture, as the rum takes on a little more body thanks to dark vanilla. The caramel is barely blond, but rests on wood that has been well and truly burned.
The palate is soft and round, with a fatally seductive vanilla. The white oak barrel brings a very comfortable flavor, with coconut cream, butterscotch and, of course, vanilla once again. There are no clouds on the horizon, and the journey is made on a well-cushioned mattress.
The finish is round and sweet, still well vanillaed and gently caramelized.
"A rum originally intended for cocktails, which will also suit gourmands and vanilla lovers very well..."
