Zacapa Rum

Alejandro Burgaleta, a master blender with an innovative vision, created the rum in 1976 in Zacapa in eastern Guatemala to commemorate the 100th anniversary celebration of the foundation of the city of Zacapa. Zacapa is a town in Guatemala located approximately 112km from Guatemala City. The name Zacapa derives from Nahuatl (Aztec) language, and it means “on the river of grass”. He used a unique production process that would later become central to Zacapa’s identity. 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 flavours of Zacapa.

The rum is crafted from sugarcane harvested from the fertile volcanic soil of southern Guatemala. Unlike most rums which use molasses, a by-product of sugar production, Zacapa Rum is made using the first press of virgin sugar cane “honey”. This makes the rum sweeter, more refined and smoother, and it is at this point that the distinctive characteristics and flavour profile of Zacapa begin to develop. 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 slows down the ageing process and delicately ages the rums, enabling the development of the deep aroma, body, full colour and rich flavour of Zacapa. Here, at the House Above the Clouds, wooden barrels share their aromas and flavours through the unique ‘Sistema Solera’ ageing process.

Zacapa employs a solera ageing system, a traditional method used for Sherry and Madeira. This system involves fractionally blending rums of different ages and drawing off a portion each year of bottling. The solera method of continuous ageing and blending gives Zacapa Rums a rich, layered and complex profile, with each bottle containing a blend of rums aged between 6 and 25 years. The barrels used previously used to store American Whiskey, and others, are made from European oak that have previously been used to age Cognac, Sherry or Wines. The barrels each have different degrees of toasting, depending on the final characteristics that are being sought for the different rums. This stage of the production of rums allows the master blenders to vary the complexity of the profile that she is seeking in the rum.

The orchestrator behind Zacapa’s delicious taste is Lorena Vásquez, one of the few female master blenders in the world of spirits. Zacapa Master Blender of more than 35 years Lorena Vásquez, is one of only a few female leaders in the industry. Named one of PEOPLE en Español’s 25 Most Influential Women 2015. Nicaraguan by birth, in addition to her expert knowledge of rum, has a bachelor’s degree in Chemistry & Pharmacy with studies in Food Technology and Business Administration. Passionate about the art of crafting premium rum, driven by her quest for perfection, she considers herself as having one of the greatest jobs in the world, being a master blender is not a profession but a way of life. She is known for her expressive character and her special approach to blending, going beyond the norm, harnessing the best ingredients from Guatemala and nurturing Zacapa over the years to create a liquid that is widely acknowledged to be the world’s best tasting rum.

Industrias Licoreras de Guatemala owns Zacapa. Diageo, owners, of course, of many popular brands, such as Johnnie Walker, Cragganmore, Glen Elgin, Knockando, Oban, J&B (JB), Pimm’s, Sheridan’s, Smirnoff, Bailey’s, as well as a substantial part of Moët & Chandon, via a joint venture with LVMH, purchased the company in 2011. It is now part of the luxury spirits portfolio marketed by Diageo’s Rum Creation and Products company.

An interesting feature of Zacapa is the subtle incorporation of Mayan cultural influences in the brand’s packaging. The rum bottles feature a handwoven band around their base, known as a ‘petite’. This band is woven by local Guatemalan women using back strap looms. The technique, passed down for generations, pays homage to Guatemala’s rich Mayan heritage.