The rums of Ron Zacapa are made from virgin sugar cane honey which is harvested and processed in southern Guatemala. The cane honey is fermented, distilled and then brought to maturation at the "House above the Clouds" through the aging process known as Sistema Solera. The Ron Zacapa Centenario (23 Solero) is blended from these solera aged stocks which range in age from 6 years to 23 years. The aging barrels used are a mixture of American Whisky casks, and Sherry and Pedro Ximenez wine barrels. The combination of solera aging and the variety of reused barrels creates a highly complex rum with a rich aroma and flavour that the Rum Howler 2012 lists as some of the Best Rums in the World.