When trying to figure out what local spirit to try, don’t miss the chance to indulge in some Zacapa Rum, Guatemala’s most notarized alcohol. The rum is named after the area where it is produced. Zacapa is a small town in eastern Guatemala founded in 1876 and is the location where current rum production takes place.
This area is Guatemala’s ideal location for producing quality rum. Zacapa uses the solera method which is traditionally reserved for sherry production. Pressed sugar cane juice is passed through several different types of barrels, finally resting in a barrel previously aged by an extremely sweet, dark dessert sherry from Spain. The barrels are stored at 2,300 meters, or 7,500 feet. The high altitude and low temperature slows down the aging process allowing more time for the aromas and flavors to blend and mature.
One can find a Zacapa rum to satisfy any pallet. Whether young and mixed with Coke for a Cuba Libre, or aged and consumed neat, Zacapa can be enjoyed in all forms. For those rum connoisseurs, keep an eye open for Ron Zacapa Centenario. This premium rum was created in 1976 to celebrate the 100th anniversary of the foundation of Zacapa. It was the result of the hard work and dedication of a doctor and chemist named Alejandro Burgaleta, who mastered the blending, stabilization and maturing processes of long-aged rums. The rum won first place in the premium rums category for 4 years in a row at the International Rum Festival in 1998, 1999, 2000 and 2001. And, it was the first rum to be included in the International Rum Festival's Hall of Fame.
