Zacapa rum was created in 1976 to commemorate the 100th anniversary celebration of the foundation of the city of Zacapa.
Unlike most rums which use molasses, Zacapa Rum is made using the first press of virgin sugar cane. This makes the rum sweeter and smoother, and it is at this point that the distinctive characteristics and flavor profile of Zacapa begin to develop.
There is no place better suited than Southern Guatemala, thanks to its mineral rich volcanic soil and the numerous rivers that nourish the area. The difference in raw materials is noticeable in the depth of the primary aromas and flavors of Zacapa.
After distillation, Zacapa undergoes an amazing journey from the volcano-shadowed lowlands to the head of a valley 2,300 meters (7,545 feet) above sea level where the cooler, moist climate in the ‘House Above the Clouds’ enables Zacapa to acquire its unique qualities and signature taste profile.
The fresh mountain air delicately ages our rum, enabling the development of the deep aroma, body, full color and rich flavor of Zacapa. Here, at the House Above the Clouds, wooden barrels share their aromas and flavors through the unique ‘Sistema Solera’ aging process.
The magic of aging is inspired by the Sistema Solera (Solera System), where our rum’s journey includes a multitude of cask types and styles carefully selected by Lorena Vásquez - Master Blender of Zacapa -, to capture specific flavors and textures, as well as the perfect color.
In 1976 the first Zacapa bottle was completely covered by Petate weaving made by women from El Progreso. By 1999 Zacapa took the initiative to support women from El Quiché who where displaced by conflict, creating work opportunities for their Petate weaving skills.
