Rum Ron Zacapa Centenario 23 Años originates from Guatemala (yes, good Rum is not only made in Cuba). It is produced from concentrated sugar cane juice obtained by only one pressing, which is why it is called "virgin sugar cane honey", and it is matured using the Solera method, which is traditionally used for Sherry. The solera maturation method is dynamic, rum passes through four different types of barrels during the maturation process, and the last stage includes barrels that were previously used for Pedro Ximenez, an intensely sweet, dark sweet sherry from Jerez, Spain. The manufacturer claims that the good quality of this rum is due to the fact that the barrels in which the rum matures are located at an altitude of 2,300m in cellars located on the slopes of the volcano where the temperature is constant at 17°C. After the last stage of maturation, the entire quantity is poured into large barrels (20,000 L) of American white oak where it ages for another year, after which it is finally bottled.

Ron Zacapa Cenetnario won first place in the premium rum competition four years in a row (1998, 1999, 2000 and 2001) at the International Rum Festival. It is the first rum to be included in the eternal hall of fame at the International Rum Festival.