Quick review: Ron Zacapa Edición Negra
On November 17, I was invited to hotel suite 810 at Haymarket by Scandic for an exclusive relaunch of Ron Zacapa Edición Negra. It was released a couple of months ago but all bottles were sold out instantly. Today it was released in Sweden again in limited quantities so I guess it's time to act fast!
Anyway, the relaunch started with a tasting of the three Zacapa rums available in Sweden, the 23yo, XO and last but not least Edición Negra, guided by Diageo rum expert Mikael Lundén and accompanied by a creme brulée, saffron swiss roll and chocolate truffle - all of them made with Ron Zacapa!
Ron Zacapa Edición Negra is a special edition of their 23yo, aged in double charred American oak casks and bottled at 43% which makes for a more intense and smoky flavour, like a gateway to rum for whisky connoisseurs.
Nose: Some caramel and vanilla sweetness, arrak, chocolate, ripe tropical fruit, oak and vague hints of smoke. Mouth: Rather deep and complex - definitely tastes less sweet than the 23yo - with a spicy kick which evolvs into a mix of dark chocolate, exotic fruit, molasses and a smooth lingering smokiness as it fades out.
|Mikael Larsén, photo: Olof Ringmar.|
|Johan Evers, photo: Olof Ringmar|
|Glögg, photo: Olof Ringmar.|
300 ml Ron Zacapa XO
100 ml Sandeman's Invalid Port
80 ml Falernum
Pour all ingredients into a saucepan and heat slowly, serve and garnish with ground cinnamon.
|Dark & Stormy, photo: Olof Ringmar.|
40 ml Ron Zacapa Edición Negra
2-3 dashes Lagavulin 16
80 ml ginger beer
Pour rum and ginger beer in a glass, add ice and top with Lagavulin, garnish with a mint sprig.
|Golden Petate, photo: Olof Ringmar.|
50 ml Ron Zacapa 23
60 ml horchata
20 ml almond milk
1 egg yolk
Add Zacapa, horchata, egg yolk, almond milk, cacao nibs and nutmeg to a shaker, dry shake and strain into a chilled glass filled with crushed ice. Garnish with coconut flakes.