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Zacapa – The depth of Guatemalan rum aged above the clouds
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A rum born in the highlands of Guatemala
Zacapa rum is made from first-press sugarcane juice known as virgin honey, harvested from Guatemala’s volcanic plains. It is aged at 2,300 meters above sea level in Quetzaltenango, where cooler mountain temperatures slow the aging process, allowing for a gradual, complex maturation.
A unique solera aging method
Zacapa uses the solera system, a technique inherited from Spanish sherry-making. It blends rums of different ages in a tiered succession of barrels that previously held bourbon, sherry, and Pedro Ximénez wine. This process yields deep, layered rums with balance and smoothness.
A rich and silky aromatic profile
Zacapa rums display aromas of caramel, dried fruit, cocoa, roasted coffee, and sweet spices. On the palate, they are smooth and velvety with a long, warm finish. Zacapa 23 is known for its harmony and roundness, while the XO delivers even more depth thanks to a final aging in cognac casks.
A rum made for sipping
Zacapa is crafted to be enjoyed neat or over ice. It’s ideal for those who appreciate refined spirits, pairing beautifully with chocolate desserts, cigars, or savored on its own for a contemplative experience. It combines the richness of a great spirit with immediate elegance and approachability.
A flagship of Guatemalan rum expertise
Zacapa is one of the most awarded and recognized rums in the world. It showcases the excellence of Guatemala’s volcanic terroir and precise distillation artistry. Bridging tradition and innovation, Zacapa has become a benchmark for those seeking sophistication and emotion in a characterful rum.
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