Zacapa 23 Year Old Rum originates from Guatemala and is aged at high altitude. This rum rests at 2,300 meters above sea level in La Casa de las Nubes (The House of the Clouds), one of the highest centers in the world. Its artisanal character is present in its production, preservation, and presentation, as each bottle includes a woven mat made by indigenous families from Jocotán. Zacapa 23 Year Old is made by combining virgin honey (the first pressing of the sugarcane) and not molasses, which gives it its dense, syrupy color. Its fermentation is very unique, as it is a slow process using a proprietary strain of yeast extracted from the agave hearts. Its aging, using the solera system employed in Spain 500 years ago, takes place in American white oak barrels that previously held bourbon whiskey, sherry, and Pedro Ximénez wine. This system allows for product homogenization, as the barrels are filled and sealed with tule leaves. They remain undisturbed for a period of two to three years. Afterward, the contents are emptied into a giant wooden vat, and the barrels are refilled to continue aging for another two or three years, and so on until the rum reaches 23 years of age. This premium añejo is made by blending rums aged from 6 to 23 years. Zacapa controls the entire process, from sugarcane to bottle. The bottle is decorated with a handcrafted "petate," a mat made by Guatemalan women dedicated to this craft. Its weaving, using materials from the Royal Palm, is a 3,000-year-old Mayan tradition that symbolizes the union of heaven and earth.