Ron Zacapa

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

The hot and humid climate of the region, together with the soil of volcanic origin , provide the ideal conditions for the cultivation of the best sugar cane, harvested by hand thanks to the use of a special machete. Unlike the industrial products obtained from cane molasses, Zacapa rum is produced by the fermentation of pure first pressing cane juice , 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 suffers less 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 where Sherry Pedro Ximenes was previously refined .