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Most rums use molasses, a by-product of the sugarmaking process, as their base; Zacapa, however, isdifferent. To impart a sweeter, smoother flavour,Zacapa uses only the concentrated first press ofsugar cane, known as virgin sugar cane honey. It,is then aged in the highlands of Quetzaltenango, 2300m above sea level. This stunning location - oneof the highest ageing facilities in the world - is where Zacapa Rum slowly develops its complex flavour and character over time.
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