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Matusalem Gran Reserva 23 Enigma is a luxury rum that represents excellence in craftsmanship. This premium rum comes from the Dominican Republic and is the result of more than a century of tradition by the Álvarez family. It is aged in French oak barrels using the Solera method, giving it a uniquely balanced and complex flavour.
The aging and blending process is based on the Solera method , which was originally developed for the production of sherry and brandy de Jerez and involves the use of several layers of casks, with the youngest rum at the very top and the oldest at the very bottom.
Once the product has been drained from the bottom of the system, the spirits are gradually added to and from the higher layers. The use of this method in the production of Matusalem rum is unique in its own way and ensures perfect blending of rums of different ages. Its use results in an exceptionally fine spirit.
Matusalem produced rum in Cuba until the 1960s, when it was confiscated by the Castro regime. At that time, Matusalem had a 50 % share of the Cuban rum market. Production was subsequently relaunched decades later by the founder's great-grandson, Claudio Álvarez Salazar, in the Dominican Republic, which has a similar microclimate to Santiago de Cuba. Rum is produced here according to the original Cuban recipes.
Today, the company is owned by the fifth generation of the Álvarez family and it is the Matusalem Gran Reserva 23 that pays homage to the family tradition, with roasted almonds, honey, nutmeg, banana and pineapple on the nose. Its dry palate then offers a refined spicy combination of vanilla, caramel, molasses and wood.
The amazing Zacapa Solera Gran Reserva rum comes from Guatemala and is a blend of rums ranging in age from 6 to 23 years. The rum is made using the Solera system - which means that different aged rums from casks that have previously been used to age sherry, port wine or cognac are blended together.
The Master Distiller - Lorena Vásquez - oversees the entire production process and selection of casks to capture specific flavours and textures as well as the perfect colour. After distillation, it rests in American oak barrels at an altitude of 2,438 meters above sea level, where the weather is cool. As a result, the rum evaporates much less as it matures.
Unlike most rums that use molasses, Zacapa rum is made from the first pressing of virgin sugar cane. This makes the rum sweeter and smoother, and it is at this point that the rum's distinctive characteristics and flavour profile begin to develop.
The bottles are filled at 40 % alcohol with a volume of 0,7 l.
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