Zacapa

Rum Zacapa was first created in 1976 to celebrate the 100th anniversary of the founding of Zacapa, the Guatemalan city where it is produced.

The hot and humid climate of the region, together with the volcanic soil , provide the ideal conditions for growing the best sugar cane, harvested by hand using a special machete. Unlike the industrial products obtained from cane molasses, Zacapa rum is produced from the fermentation of pure cane juice from the first pressing , called “miel virgen”, a factor that makes it incredibly soft and velvety . Once distilled, the rum faces a long journey to the “ House above the clouds ”, a magical place, located at 2300 meters above sea level, to be aged. At these altitudes the air is cooler and experiences fewer temperature changes, allowing the rum to mature slowly.

The last factor that makes Zacapa a unique rum in the world is the use of the solera method , used in the production of Sherry, whereby the blend of rums from different vintages passes through four different types of barrels , until it completes its aging in barrels. in which Sherry Pedro Ximenes was previously aged .