On Monday, 2 March, over 75 of the Melbourne bartending elite attended the city’s largest rum club to date to witness the introduction of Ron Zacapa to Australia as the newest addition to Diageo’s Reserve Brands (set to launch to the trade on April 1). Greg Sanderson, Reserve Brand Ambassador, held an interactive discussion and tasting across the Ron Zacapa portfolio including the Solera 23 and the Zacapa XO.
Ron Zacapa is made from virgin sugar cane honey, fermented for 120 hours, single column distilled aged in a Solera system consisting of four different types of wood and a fifth for the XO in the house of the clouds, 2300m above sea level.
Nathan Louis from 1806 said “the session was well set out with the forum and discussions involving everyone from those with basic to extensive knowledge and people felt comfortable to share what they think about rum and more speficially Ron Zacapa, well worth checking out.”
Andy Griffiths of Melbourne institution Cookie adds “Ron Zacapa exceeded all expectations and I can see it featuring on lists Melbourne wide.”