Aged at an altitude of 2,300 meters above sea level in a house above the clouds, Zacapa Rum has a heavenly taste as unique as the story behind it.
Zacapa's creation starts with the fertile volcanic soil of Guatemala. No other place in the world is better suited for the cultivation of sugar cane than its southern coast. Unlike most rums, which use molasses, Zacapa uses only the first pressing of sugar cane, delightfully called virgin sugar cane honey.
After distillation, Zacapa Rum goes on a momentous journey to the Guatemalan highlands. In the cool mountain air, Zacapa is aged according to the solera system, a process where rums of different ages and personalities are blended together over time in a series of casks that previously stored robust bourbons, delicate sherries and fine Pedro Ximenez wines. The final product in each bottle is a blend of rums aged between 6 and 23 years for Zacapa 23, and between 6 and 25 years for Zacapa XO.
Like a fine cognac or single malt Scotch, the rich, sophisticated taste of Zacapa is best enjoyed when sipped and savoured neat or on the rocks.