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薩凱帕 23頂級蘭姆酒 1000ML

容量:1000ML
酒精:40%
  • 薩凱帕 23頂級蘭姆酒 1L
  • 薩凱帕 23頂級蘭姆酒 1L
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薩凱帕 23頂級蘭姆酒 1L
Zacapa Centenario 23

香氣:極度強烈的甜味帶有木質味道,甜美的水果味伴隨香草、杏仁巧克力、烘烤木頭極細緻的香料味

口感:濃稠且超乎尋常的均衡口感,優雅高貴

尾韻:入口後的強烈甜味,濃稠且超乎尋常的均衡

NOSE: Soft, sweet start with aromas of caramel, vanilla, cacao and butterscotch. Continued by sherried notes of caramelized roasted brazil nuts and toasted hazelnut, rounded out by toffee, banana and dried pineapple.

TASTE: Complex, generous and full-bodied. Starting with a depth of dried fruit and apricot, building to savory 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.

瓜地馬拉的火山土地素以蓊鬱且肥沃的平原聞名,再加上恆常春季般的氣候,創造出一處種植作物的絕佳環境,包括世上最頂級的咖啡以及甘蔗都產於此。與其他多數蘭姆酒最不同的地方是,Zacapa使用最初壓榨的甘蔗汁--名為「首榨甘蔗汁」--比起糖蜜這種製造砂糖過程中的副產品,讓酒液分外地柔順。
蒸餾之後,Zacapa經過一段奇妙的旅程,從火山庇蔭的低地運送到高於海平面2300公尺的山谷前端,在這個冷涼高地的「雲頂之屋」,讓Zacapa獲得其獨有的酒質及獨樹一幟的風味面貌。

光是高海拔並不足以製造出Zacapa最負盛名的風味深度。這支特級蘭姆酒自存放到精心挑選,之前陳放過波本、雪莉及Pedro Ximenez葡萄酒的酒桶中休眠之前,先使用500多年前最早在西班牙發展出來的Solera系統(Sistema Solera)熟成。Solera系統倚賴製酒大師的知識與技術,使用各種型態的木桶為蘭姆酒注入風味,藉由分級調和的技術,讓較陳年及新釀烈酒合融在一起,經過多年之後維持酒的一致性。視調和酒的不同,熟成需要5-25年的時間,其成果確實顯示長時間的等待果然值得。

The balance of delicate and unique flavors of Zacapa No. 23 is derived from a blend of aged rums between 6 and 23 years old, originating from the “Sistema Solera” aging process. Zacapa No. 23 is aged in selected barrels that previously aged robust American whiskey, delicate sherries and fine Pedro Ximénez wines, creating a smooth & balanced rum. Zacapa No. 23 Rum is best served neat, on the rocks or in your favorite dark spirit cocktail.

介紹影片

RECIPES

ZACAPA OLD FASHIONED

INGREDIENTS

 1.5 oz Zacapa No. 23 Rum

2 dashes Aromatic Bitters

Sugar Cube

Splash of Water

Orange Twist

PREPARATION
1. Combine bitters, sugar cube and splash of water into a rocks glass and stir to combine.

2. Add Zacapa No. 23 and large ice cube to glass and stir.

3. Garnish with an orange twist.

 #薩凱帕 23頂級蘭姆酒#薩凱帕#蘭姆酒#Zacapa#RUM#Rum#Zacapa Centenario 23
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