Crafted in Guatemala, Zacapa Rum is a work of art, and an expression of patience, richness, quality and master blending. Aged to perfection in the highlands of Quetzaltenango, Zacapa Rum develops its complex flavour and character 2,300m above sea level in the mystical House Above the Clouds.
Zacapa 23
Containing a blend of rums from 6 to 23 years old.
Keynote
Wonderfully intricate with honeyed butterscotch, spiced oak and raisined fruit, showcasing the complexity of the sistema solera ageing process.
Appearance
Light mahogany, with the tones of long barrel ageing at the rim and long, slow legs clinging to the glass.
Zacapa 23
Nose
A soft start which develops complexity in the glass; sweet aromas of caramel, vanilla, cacao and butterscotch, combining with layers of flavour indicative of the different barrels in the solera process; sherried notes of caramelised, roasted brazil nuts and toasted hazelnut, and the characteristic rounded toffeed banana and dried pineapple of ex-American whiskey casks.
Palate
Wonderfully complex, generous and full-bodied, with a sweet honeyed viscosity atypical of an aged spirit; a great depth of raisined fruit and apricot preserves, building to an intense heart of savoury oak, nutmeg, leather and tobacco with notes of coffee and delicately sweet vanilla, balanced with a spicy touch of cinnamon and ginger on the pleasantly astringent finish; truly a rum for the discerning palate.
Serving suggestions
Best enjoyed on a single large lump of pure, clear ice in a luxury rocks glass with a heavy base.
Note: 50ml of Zacapa 23 contain 15.8 grams of alcohol
Zacapa XO
Containing a blend of rums from 6 to 25 years old, with an extra ageing stage in French oak barrels that previously held cognac.
Keynote
A perfectly balanced combination of sweetness, spice, fruit and spirit, a connoisseur’s delight and the ultimate expression of the Master Blender’s art.
Appearance
Mahogany with intense red hints of long barrel ageing at the rim and long, slow legs.
Zacapa XO
Nose
A very open nose with a wealth of aromas that seem to evolve each time you nose the glass; a great balance of mature toasted oak, burnt caramel, dry-roasted nuts, marzipan and orange peel; a delicate floral note of honeysuckle in the background.
Palate
A wonderfully complex and satisfying balance of sweetness, fruit, spice and spirit, all tempered by the extra ageing stage in ex-cognac French oak barrels; long, smooth and sweet with a weight of dark cherry chocolate and flavours of intense dried fruits like sultana, date and prune; sweet oak spices of clove, vanilla and cinnamon, and lighter notes of dried mango and raspberry, with a subtle hint of ginger to finish. A connoisseur’s delight and the ultimate expression of the Master Blender’s art.
Serving suggestions
Best enjoyed on a single large lump of pure, clear ice in a luxury rocks glass with a heavy base.
Note: 50ml of Zacapa XO contain 15.8 grams of alcohol
Zacapa Edición Negra
Containing a blend of rums from 6 to 24 years old, with an extra ageing stage in casks that previously held American whiskies and fine Pedro Ximénez wines.
Keynote
An explosion of deliciousness – smokey tasting note accompanied with chocolate, caramelised fruit, raisins and dried fruit that make a dense and baalnced rum.
Appearance
Profound mahogany with an intense copper tone.
Zacapa Edición Negra
Nose
Caramelised fruit, plum, raisins, chocolate and spices. A high intensity rum, perfectly balanced with smooth smoky notes.
Palate
Zacapa Negra is a rich, dark rum with smokey intensity, revealing accentuated woody, spicy and dense fruity notes in the liquid, and a unique and magical finish.
Serving suggestions
Enjoy neat or on the rocks in Zacapa’s tumbler.
Note: 50ml of Zacapa Negra contain 15.8 grams of alcohol
Zacapa Royal
An extraordinary rum from our most matured casks and finished in rare King’s Wood French casks.
Keynote
Astonishing body with encircling notes. Has an elegant, sophisticared and silky sensation palate; clear notes of citrus and caramel.
Appearance
Dark amber with red and mahogany sparkle.
Zacapa Royal
Nose
Elegant, warm, very complex and balanced. Offers notes of vanilla, chocolate, dried fruits, wood, nutmeg, caramelised banana, pineapple and toasted almonds.
Palate
Zacapa Royal offers a sublime and pleasant experience, with an intense aroma of chocolate, toasted coconut, almonds and a delicate, sweet, exotic and extraordinarily smooth finish.
Serving suggestions
Serve in Cognac “Alchemy” glass, swirl around the glass and savour until the end.
Note: 50ml of Zacapa Royal contain 15.8 grams of alcohol
The Art of Slow Series
As head chef of the award-winning Gustu in Bolivia, and named Latin America’s Best Female Chef by the region's 50 Best Restaurants poll, Kamilla Seidler knows good food. But great dishes aren’t just created in the kitchen – the journey to get to something truly groundbreaking goes far beyond four walls. In this series, Kamilla takes time out to travel the world and meet the most exciting chefs, and understand what separates these disrupters from those around them, and how they reconnect with their craft.
Trailer
Kamilla Seidler, head chef of the award-winning Gustu in Bolivia, embarks on a journey of creative discovery to meet the people who are pushing the boundaries and redefining the world of gastronomy. Travelling the world to meet the most exciting chefs, she goes beyond the kitchen to understand what separates these disrupters from those around them, what inspires them, and how they reconnect with their craft.
Madrid
Becoming a chef isn’t most people’s idea of teenage rebellion, but then Diego Guerrero isn’t most people. The Madrid-based chef believes time spent outside the kitchen is as important as time spent in it – we follow him on his journey to find inspiration outside his craft.
Milan
Spending 20 hours a day in a kitchen may be the way to get a Michelin star, but Milan-based chef Diego Rossi has a different mission. We follow him as he uncovers forgotten Italian ingredients and explores new approaches to cooking.
Miami
Fusion may not be a fashionable term, but Cesar Zapata doesn’t shy away from it, combining Vietnamese and Cajun flavours. In the melting pot of Miami, he seeks out the freshest ingredients and heads right to the source – whether that’s the farm or the fishing boat – for his moments of reconnection.
Monterrey
Guillermo Beristaín didn’t always dream of becoming a chef – it was a passion that grew, resulting in a restaurant that’s became a part of the culinary revolution of Monterrey. Even now, he makes sure to take time to reconnect – whether through visiting the peaceful mountains or the bustling markets of Mexico.
How-To's
From spicy to hot rum punch to the classic daiquiri, our how-to video series below will help you craft the perfect drinks.
