Ron Zacapa is produced in Guatemala by Rum Creation and Products, a subsidiary of Industrias Licoreras de Guatemala. It is distributed and marketed by Diageo.
Ron Zacapa is named after a town in eastern Guatemala. Their plantation is located high on the volcanic plains of Retalhuleu, 1148ft (350m) above sea level.
Most Rums use molasses as their base, Zacapa, however, to impart a sweeter and smoother flavor, uses only the concentrated first press of sugar cane, known as virgin sugar cane honey.
When it’s time to start the fermentation, a strain of yeast extracted from pineapples is used, which produces unique ‘Zacapa’ aromatic compounds.
The fresh distilled Rum is transported the House Above the Clouds, Zacapa’s aging facility, located 2,300 meters above sea level.
The cool temperatures at such an altitude provide a more consistent, slowly paced aging process.
Zacapa Rums are also produced using a Sistema solera technique, which is a method traditionally reserved for Sherry production.
The Rums mature in new American oak, charred oak, sherry and Pedro Ximénez Sherry barrels, using casks that are never fully drained.
These casks add a further depth and complexity of flavor to each Rum, yielding a spirit with deep mahogany hues, and notes of vanilla, coffee, toffee, dried fruits, tobacco, and hazelnut.