Zacapa 23 is crafted from virgin sugar cane honey (first press of the sugar cane) rather than molasses, giving it a smoother, sweeter character. The rum is aged at 2,300 meters above sea level in the highlands of Guatemala, where the cooler temperature slows the aging process, allowing for more complex flavor development.

The rum is aged using the solera system, a process traditionally used for sherry, where rums of different ages are blended and aged together. The barrels used include American whiskey barrels, sherry barrels, and Pedro Ximénez wine barrels.

The result is a complex, smooth rum with notes of caramel, vanilla, cocoa, and dried fruits, with hints of cinnamon, nutmeg, and ginger. The finish is long and warming with lingering sweetness.