Guatemalan Rum (Zacapa Style)
The rum above the clouds: Zacapa — Guatemala's solera-aged rum from cane 'honey' (first-press juice), aged in Quetzaltenango at 2,300 m in the 'House Above the Clouds', in barrels that held bourbon, sherry and Pedro Ximénez — repeatedly named among the world's best rums.
What it is
The rum above the clouds: Zacapa — Guatemala's solera-aged rum from cane 'honey' (first-press juice), aged in Quetzaltenango at 2,300 m in the 'House Above the Clouds', in barrels that held bourbon, sherry and Pedro Ximénez — repeatedly named among the world's best rums. Origins: Botran (founded 1939 by Spanish brothers in Quetzaltenango) created Zacapa for the town of Zacapa's centenary in 1976; the petate-weave band honours Maya weavers. Made from: virgin cane honey, solera ageing across four cask types. How it's made: 1) Press cane; concentrate to honey. 2) Ferment and distil. 3) Solera-age slowly in the cool highlands. Served: neat, in a snifter, unhurried. Flavor: chocolate, dried fruit, oak silk. Strength: 40%. Culture: Zacapa put Guatemala on the luxury drinks map; the highland ageing is its genius (slow oxidation, gentle angels' share). See also: Quetzalteca Aguardiente.
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