Mikhail Kalachev is one of Russia's best known Luxury spirits experts. We caught up with Mikhail to discuss his job and also Zacapa Rum.  How did you become the Reserve Brand Ambassador for Diageo? 

"I graduated from University with a degree in biology and genetics and started working as a bartender while at university and then quite by chance started working at the Ritz Carlton in Moscow, working my way up to head-bartender at the Moscow Ritz Carlton O2 lounge.  After three years working with them my passion for alcohol was evident and Diageo offered me a job."

 

What does being a reserve brand ambassador actually mean?

"It's about education, passion and the will to educate people.  I've worked with Diageo for three and a half years.  for the first two years locally around Russia, and for the last year and a half across Europe."  Currently Mikhail leads the Russian part of Diageo Reserve World Class competition and is responsible for the overall Reserve education program in Russia. He is a certified Single Malt Advocate and is the leading Diageo Russia expert in the luxury scotch agenda.   Mikhail has been awarded honours in multiple local and international competitions including:Maker's Mark "The most creative cocktails" competition 2008; Cointreau Mix Master competition, 2009 ("Perfect Serve"); The Most Beautiful Martini Drinks competition 2009; Diageo Bar Academy - 2009 in Russia;  Angostura Cocktail Challenge 2010 in Russia. 

 

How do you like to drink rum?

"It depends on the rum.  For example Captain Morgan is very nice with Coke.  But Zacapa Rum is quite different and should be drunk neat or with one cube of ice."

Most rum is produced from molasses, a thick, sticky and bitter by-product of sugar cane. Ron Zacapa Centenario is created from the first pressing of sugar cane which is aptly known as 'virgin sugar cane honey'. As its name would suggest, this syrup-like liquid is rich, sweet and luxuriant in texture and in turn lends a distinctive smoothness to Zacapa.

Zacapa is produced exclusively from sugar cane grown in the rich volcanic soil of the Guatemalan south coastal lowlands. The climatic conditions, average temperature of 24°-30° C and ultra-fertile soil combine to yield a raw product of incredible quality. ILG (Industrias Licoreras de Guatemala) own and work these fields, ensuring that only the highest quality sugar cane is selected in the creation of Zacapa.

The sugar cane grows in the shape of a thin, long reed, very similar to bamboo, and takes 12 months to ripen, when the 'zafra' or harvesting begins. Although some of the harvesting is done mechanically, much of the work is still done traditionally, by hand. To ensure freshness, immediately after the cane is cut, it is transported to the mill to begin extraction of the sugar cane juice. The cane is weighed and analyzed to determine its quality based on the content of sucrose, fiber and levels of impurity. The cane is washed and then chopped and pressed, allowing all of the juice to be extracted.

The juice obtained from the milling is subjected to heating, clarification and filtration; these processes separate the juice from the fibrous solids, also known as bagasse. The bagasse is used in the boiler as an energy source to power the whole production process. The juice is heated to evaporate the water, leaving the 'virgin sugar cane honey'.

 

What should everyone know about rum and what should you remember when choosing a rum?

"The rum category is very versatile, aged versus unaged, coloured and flavoured rums, rums made for mixing versus rums which should be drunk neat.  There are basically three types of rum - rum made from molasses, rum made from sugar cane juice (often used for mass produced rums) and Zacapa virgin sugar cane honey which is really very unique, and on a different level."

"Really the cost is reflective."

 

So how is Zacapa 23 made?

The complexity and attention to detail that goes into the production of Zacapa 23 is reflected in the intriguing multi-layered profile of this ultra-premium rum. Master blender Lorena Vásquez oversees each stage of production to ensure an unparalleled quality and consistency.

 

Fermentation

While many rums are created from molasses, (a by-product of the sugar making process), Guatemalan Ron Zacapa Centenario is crafted from the first press concentrated sugar cane juice or virgin sugar cane honey. Zacapa sugar cane is grown in ultra fertile volcanic soil on the southern tropical coast.

The virgin sugar cane honey is stored in large tanks, waiting for the production time to begin. It is diluted until the adequate sugar concentration is obtained in order to begin the fermentation process.

A yeast strain (saccharomyces cerevisae) isolated from pineapples transforms the sugar in the 'honey' into alcohol. Along with other essential products such as carbon dioxide, aldehydes, esters, higher alcohols and a few acids, these secondary products are responsible for the aroma and secondary flavours of the rum. 

The whole fermentation process takes approximately 120 hours during which factors such as temperature, pH and other biochemical variables are strictly controlled. The fermented must, also known as 'wine', has a low alcohol content. 

 

Distillation

The 'wine' is then distilled in one column with copper fittings in a continuous distillation process. Heated by steam until it reaches a point when the alcohol evaporates, the alcoholic vapor passes through condensers where it is liquefied. This distillation process yields a by-product called vinasse which contains the fermented must, yeast and other non-fermentable products. A liquid rich in sugars, mineral salts, especially potassium, nitrogen and sulfates, the vinasse is recycled and used to nourish and irrigate the sugar cane fields. 

After distillation Zacapa travels to the ageing facility 2,300 metres above sea level, a location known fondly as the' 'House above the Clouds'. The fresh mountain air allows a slow maturation, enabling the development of the deep aroma, full colour and rich flavour of Zacapa.

Based on the Spanish sherry system, the Zacapa Sistema Solera ageing process allows Master Blender Lorena Vásquez to carefully blend rums of varying ages and personalities in her crafting of super-premium Zacapa.  Zacapa 23 blends rums between 6 and 23 years of age. Zacapa is aged in casks that have previously stored robust American whiskeys, delicate sherries and fine Pedro Ximenez wines. The final ageing of Zacapa XO takes place in French oak cognac barrels. Lorena blends the differently aged rums to allow the younger rums to take on the characteristics of the older ones.

The barrels are left to age until Lorena decides that the process needs to be repeated. It is the skill and attention to detail of the Master Blender that is principally responsible for the creation of these exceptional rums.