Ron Zacapa Centenario from Guatemala is a rum of impeccable quality and complexity and is regarded as one of the finest in the world. The story of ultra-premium Zacapa starts literally from the ground up. From the sugar cane of the volcano-shadowed lowlands, to an ageing process which takes place 2300 meters above sea level, each aspect of production takes place under the watchful eye of Master Blender Lorena Vásquez.

The tropical climate and lowland volcanic soil of Guatemala yield an ultra-high grade sugar cane and, unlike most rums that use molasses, Zacapa is created from the concentrated first pressing of sugar cane or 'virgin sugar cane honey', which contributes to its award-winning taste.

Aged and blended in the mountains at a location romantically known as the 'House Above the Clouds', the cool air slows ageing, allowing Zacapa time to rest and develop its profound character. However, altitude alone is not enough to produce the deep and complex flavour of Zacapa.

A perfectionist at heart, passionate about rum and devoted to her craft, Lorena Vásquez uses a unique Sistema Solera ageing process to produce Zacapa. Based on a centuries-old Spanish method of ageing sherries, rums of different ages are slowly blended in a sequence of barrels which previously held American whiskies, sweet sherries and fine Pedro Ximenez wines. 

Depending on the variety, ageing takes between 6 and 25 years, and it's well worth the wait. As Lorena Vásquez explains, 'By slowly ageing our rums at altitude and using the complex Sistema Solera, we allow the rum and the wood sufficient time to exchange their individual virtues, resulting in the incredible profile and depth that define Zacapa.'

Inexorably linked to Guatemala's history and culture, the final touch in the production process is the hand-made woven band crafted from dried palm leaves, or petate, which wraps every bottle. Meticulously produced by highly skilled local craftswomen, petate is an art which has been perfected by the Mayan people since 1400 BC and is the embodiment of the quality and provenance which characterizes Zacapa rum. 

 

Coolly aged to perfection

In the highlands of Quetzaltenango, 2300m above sea level, lies The House Above the Clouds.This stunning location - one of the highest ageing facilities in the world - is where Zacapa Rum slowly develops its complex flavour and character over time.

In the mountains, the cool temperature slows the ageing process, while the thinner air and lower atmospheric pressure helps intensify the infusion of flavours from the barrels. Only in this precise spot can Zacapa's exceptionally deep aroma, full colour and rich palate emerge to reach perfection.

Once the barrels of distilled Zacapa are in place at The House Above the Clouds, it's time to start the complex, finely balanced ageing process, using a unique Sistema Solera, based on a Spanish tradition developed over 500 years ago to age sherry. The Sistema Solera involves blending rums of various ages in casks that once held robust American whiskey, delicate sherry and fine Pedro Ximenez wines. Every drop of rum passes through each type of cask, allowing each one to share its aromas and flavours with the maturing liquid. The result is a remarkable rum of exceptional quality

Most rums use molasses, a by-product of the sugar making process, as their base; Zacapa, however, is different. To impart a sweeter, smoother flavour, Zacapa uses only the concentrated first press of sugar cane, known as virgin sugar cane honey. This is the very point at which Zacapa's remarkable taste and profile begin to develop.

Distillation is what defines the character of Zacapa. A single column still, lined with copper to add flavour and remove impurities, is used to distil Zacapa Rum. And to ensure the correct balance is achieved, the whole process is minutely controlled by our experts.

 

Zacapa 23

Zacapa 23 Containing a blend of rums from 6 to 23 years old

Keynote: Wonderfully intricate with honeyed butterscotch, spiced oak and raisined fruit, showcasing the complexity of the sistema solera ageing process.

Appearance: Light mahogany, with the tones of long barrel ageing at the rim and long, slow legs clinging to the glass.

Nose: A soft start which develops complexity in the glass; sweet aromas of caramel, vanilla, cacao and butterscotch, combining with layers of flavour indicative of the different barrels in the solera process; sherried notes of caramelised, roasted brazil nuts and toasted hazelnut, and the characteristic rounded toffeed banana and dried pineapple of ex-American whiskey casks

Palate: Wonderfully complex, generous and full-bodied, with a sweet honeyed viscosity atypical of an aged spirit; a great depth of raisined fruit and apricot preserves, building to an intense heart of savoury oak, nutmeg, leather and tobacco with notes of coffee and delicately sweet vanilla, balanced with a spicy touch of cinnamon and ginger on the pleasantly astringent finish; truly a rum for the discerning palate.

 

Serving suggestions

Best enjoyed on a single large lump of pure, clear ice in a luxury rocks glass with a heavy base. For inspiration on using Zacapa 23 in a cocktail, click through to the next page. Note: 50ml of Zacapa 23 contain 15.8 grams of alcohol

www.zacapa.com