Zacapa Rum was created in 1976 to commemorate the 100th-anniversary celebration of the foundation of the city of Zacapa.

Unlike most rums that are made from molasses, our rums are made using the first press of virgin sugar cane. This makes the rum sweeter and smoother, and starts to develop the distinctive characteristics in flavor profile of Zacapa.

After distillation, Zacapa undergoes an amazing journey to the highlands in Guatemala, 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 delicately slow-ages our rum, enabling the development of the deep aroma, body, full color, and rich flavor.

Our master blender, Lorena Vásquez, developed our unique Sistema Solera method that ages are rum across a multitude of casks to capture specific flavors and textures, as well as color. When it comes to casks, each one has a story to tell in the final liquid, meaning there's no finer spirit to go on this journey with. Some are made from American White Oak, and were previously used to store American whiskey, and others are made from European oak that has previously been used to age Cognac, Sherry, or Pedro Ximénez wines.

Zacapa further supports the Guatemalan community by employing over 700 women to hand weave our petate bands that adorn every bottle of Zacapa No. 23 and Edición Negra, providing work opportunities and income in these communities.