Ron Zacapa No. 23 Sistema Solera starts with virgin sugar cane honey, which is fermented with pineapple yeast and distilled in a copper column still. It is then aged using a solera system in casks that previously held bourbon, sherry and Pedro Ximénez wine. Master blender Lorena Vazquez crafts this rum in the highlands of Quetzaltenango, with the blend including rums aged up to 23 years.