Description
History
Zacapa takes its name from the eastern area of Guatemala where the distillery is also located; was born for the first time in 1940 with the desire to create a very pure rum from pure Guatemalan sugar cane juice by the will of three families of the time and the help of dr. Burgaleta, great Spanish rum expert. After distillation the rums are aged in manually built white oak barrels on the plateau of the city of Quetzaltenango at an altitude of 2300 meters. This long “rest” and the selection of the best raw material make this rum particularly silky, soft and with pleasant caramelized notes.
Production method
To produce an “industrial” rum (this is how rums produced in the islands of former Spanish domination are called) molasses is used, which are often nothing more than sugar beet residues after processing for the production of the latter. Sometimes this can be specially processed for the distillation of fine rum. This is then fermented, created a must and distilled. Subsequently these can be aged in wood and then created a blend of rums of various degrees of aging in order to find a perfect balance.
Alcohol content
40%
Tasting notes
Dark amber colour. Notes of vanilla and ripe exotic fruit on the nose, with a caramel and chocolate finish. Vanilla is always evident on the palate, with great breadth and softness and a lingering finish.
Usage
Perfect at the end of a meal or as a meditation.
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