Unlike many molasses-based rums, Ron Zacapa is made from virgin sugar cane honey, the concentrated first press of sugar cane juice. Ageing takes place in the highlands of Quetzaltenango, around 2,300 metres above sea level, where the cooler conditions slow maturation and help develop a smoother, more layered style.
Ron Zacapa is closely associated with Master Blender Lorena Vásquez, who has shaped the rum’s style for decades. The rum is aged using a Sistema Solera process with different cask types, giving expressions such as Zacapa 23 and Zacapa XO their rich character of dried fruit, sweet spice, oak, caramel and dark chocolate. The handwoven petate band on each bottle also reflects Guatemalan craft traditions.
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