Crafting gold in the clouds: The enigmatic world of Zacapa rum

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Crafting gold in the clouds: The enigmatic world of Zacapa rum
Luxury RumAlcohol
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From volcanic sugarcane fields to high-altitude aging, master blender Lorena Vasquez reveals how Zacapa redefines luxury rum with Guatemalan heritage and bold innovation.

Zacapa master blender Lorena Vasquez is on an ongoing quest to redefine the dynamic allure of rum. Photos: Zacapa The best stories often begin with an unexpected twist. For Lorena Vasquez, that twist was her leap from pharmaceutical chemistry and food science to crafting luxury rum s with the close-knit community at. Originally from Nicaragua, Vasquez made Guatemala her home in the 1970s. Since joining Zacapa in 1984 as master blender, she has become a trailblazer in the world of premium rum.

At Zacapa, Vasquez is at the heart of the operation. Her role spans the entire production spectrum – overseeing quality control, classifying rums and keeping a close eye on market trends. She also leads research into new technologies and experiments with production processes, from exploring barrel types to refining maturation techniques.

The magic doesn’t end there. Vasquez points to several other elements that define Zacapa’s quality. “Fermentation and distillation are unique to Ron Zacapa, as is the aging at high altitudes in the house above the clouds and the Solera system adapted by Zacapa,” she explained. Zacapa XO is a blend of reserve rums, aged 10 to 25 years, nurtured in barrels that once cradled American whiskey, sherry, Pedro Ximenez wine and French oak cognac. Each sip is an invitation to explore layers of toasted oak, burnt caramel and marzipan, culminating in notes of dried mango, raspberry and a hint of ginger. Enjoyed neat or on the rocks, its deep palate unfurls silky waves of dark cherry, chocolate and prunes, balanced with aromatic clove, vanilla and cinnamon.

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