History and Heritage
Created in the town of Zacapa, Guatemala, in 1976, the richness of Guatemala’s landscape, culture and soul is very much reflected in Zacapa’s origins and layers of flavour.
The Zacapa name, for instance, highlights the rum’s connections to the landscape: derived from Nahuatl (Aztec) language, meaning “on the river of grass”, and created in 1976 to commemorate the 100th anniversary celebration of the foundation of the city of Zacapa.
Master Distiller Lorena Vásquez has dedicated over 30 years to Zacapa and is considered the heart and soul of the award-winning rum. Together with a passionate community, the rum produced is a work of art, and an expression of patience, richness, quality and master blending.
The rich fertile soil, exotic climate and volcanic landscape of Guatemala help to produce a rum that is unique and full of flavour.
From Soil to Sugar Cane
Zacapa’s raw ingredient is derived from sugar cane honey, rather than molasses, and cultivated along the Pacific coastal plains, where the humidity produces a wonderful caramelization of juices.
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.
“House Above the Clouds”
Once its juices are extracted (mostly by hand), Zacapa is then aged and blended in in the highlands of Quetzaltenango, in the “House Above the Clouds”, 2300m above sea level. This climate provides a slow ageing process, giving a better combination of aroma and flavours in the rum.
Zacapa is aged under a process called ‘Sistema Solera’, whereby the rum is expertly blended in barrels that previously held American whiskeys, delicate sherries and Pedro Ximenez wines.The process of travelling allows the rum to develop layer upon layer of delicious flavour and complexity.
Zacapa’s rich notes of honeyed butterscotch, spiced oak and raisined fruit make it an exquisite tasting rum that everyone can appreciate.
Zacapa can be served as an aperitif or digestif, both neat and in a cocktail.
Zacapa Old Fashioned
The depth of flavour and complexity of a Zacapa Old Fashioned brings an elegant twist on this classic cocktail. Serve it to guests looking for an adventurous and flavoursome cocktail.
- 50ml Ron Zacapa
- Demerara sugar cubes
- Bittered Sling Malagasy Chocolate Bitters
- Grapefruit twist - garnish
How to make:
1.Place a sugar cube in a tumbler and add two dashes of chocolate bitters
2.Stir with 25ml of Ron Zacapa 23 Rum
3.Add an ice cube and stir together until the ice has diluted and the sugar has dissolved
4.Add another 25ml of Zacapa 23 Rum and stir together
5.Fill the glass with ice and garnish with grapefruit peel
Perfect as an aperitif or digestif: