High above the Guatemalan clouds, at 2,300m above sea level, Zacapa takes shape under the deft hand of master blender Lorena Vásquez, redefining craftsmanship and refined luxury.
Guatemala’s Ron Zacapa rum was created in 1976 to commemorate the centennial of the city of Zacapa. This spirit is made from the first press of virgin sugar cane rather than molasses, lending it a natural sweetness and refined smoothness.
It is produced under the expert hand of master blender Lorena Vásquez, a pioneer in the traditionally male-dominated spirits world who has helmed Zacapa’s blending for four decades. With a background in chemistry and food technology, Lorena’s innovative approach includes the development of Zacapa’s unique Sistema Solera aging process and the establishment of community initiatives, including employing over 700 female artisans to craft the petate bands that adorn each bottle.
The signature Solera System aging process comprises an intricate technique, blending rums of different ages in a series of casks that once held American whiskey, sherry, Pedro Ximénez, and French oak spirits.
At the pinnacle of the range sits Zacapa XO, an exquisite blend of rums aged between 10 and 25 years and finished in cognac barrels for a final layer of sophistication. Its sibling, Zacapa No. 23 is aged between six and 23 years. Together, they embody Zacapa’s signature ‘liquid gold’, earning the brand international awards and cementing its reputation as one of the world’s most luxurious and storied rums.
We talk to Lorena about her role and dedication to positioning Zacapa as a globally acclaimed premium rum.
Zacapa is different from many other rums because it uses the first pressing of virgin sugarcane juice instead of molasses. How does this choice influence the character and flavour of the rum?
Using the first pressing of virgin sugarcane juice — what we call virgin honey — is at the heart of Zacapa’s unique character. This choice gives our rum a natural softness and a beautifully silky texture, while layering it with fresher, fruit-forward and floral notes alongside a gentle caramelised sweetness. Unlike molasses, which often leads to more robust and dry profiles, virgin honey allows for a more elegant, nuanced complexity and a harmonious balance — qualities that pair perfectly with our slow, high-altitude aging process.
Could you explain the Solera system in more detail and how your personal approach to blending influences the final expression of Zacapa rums?
Our Solera system is inspired by the time-honoured aging methods used in sherry making. It’s a dynamic process where younger rums are progressively married with older ones over time, ensuring a continuity of character and a remarkable depth of flavour. My approach to blending is deeply sensorial and intuitive. I observe how each barrel evolves, how the different layers interact, and I guide the process with a keen sense of balance developed over decades. For me, blending is about more than technique; it’s about creating harmony that resonates on an emotional level. Depending on the expression, Zacapa rums are matured in four or five types of barrels, each adding a distinct dimension to the final profile.
What does mastery mean to you in the creation of rum: is it more science, art, or intuition?
Mastery is the sum of all three, in perfect balance. Science gives us the foundation — the knowledge to understand and control each stage of the process. Art is what allows us to shape those elements into something that evokes emotion and tells a story through flavour. And intuition is the invisible thread that connects them — the ability to “listen” to the rum, to know when it’s ready, when it needs more time, and when to let it speak. True mastery, to me, is sensitivity shaped by knowledge and fuelled by passion
Zacapa No. 23 and Zacapa XO have distinct personalities. How would you describe the character of each, and how do they complement different moods or occasions?
Zacapa No. 23 is refined, expressive, and inviting — with notes of caramel, vanilla, and caramelised fruit wrapped in a silky body. It’s perfect for moments of connection: conversations with friends, everyday celebrations, and beautifully crafted cocktails. Zacapa XO, by contrast, is more introspective and complex — a rum for slower, more contemplative occasions. Its layers of coffee, chocolate, clove, truffle, and elegant oak make it ideal for special gatherings, gourmet pairings, or moments meant to be savoured.
Zacapa XO is finished in cognac barrels. What inspired this decision, and what dimension does it add to the rum’s profile?
The choice to finish Zacapa XO in cognac barrels was driven by a desire to bring even greater sophistication and depth to its profile. The influence of cognac imparts refined notes of wood, dried fruit, and delicate spices, while lending a velvety dryness that enhances the rum’s inherent richness. This final touch elevates the sensorial experience — linking Zacapa to the tradition of European luxury while staying true to its Guatemalan soul.
How have you seen the global perception of rum evolve in recent years, especially as a luxury spirit comparable to whisky or cognac?
There has been a remarkable evolution in how rum is perceived around the world. No longer seen purely as an exotic or tropical spirit, rum is now valued for its depth, craftsmanship, and sense of place — a category rich with history, terroir, and technique. Today’s consumers are more informed, curious, and open to exploration, and this shift has elevated rum to stand shoulder to shoulder with the most prestigious whiskies and cognacs. Zacapa, in particular, has played a pivotal role in this transformation, redefining rum as a true luxury spirit and proving that it can equal — and often surpass — the complexity and sophistication of more established categories.
What trends are emerging among younger consumers in their rum consumption or within the premium spirits category?
Younger consumers are reshaping the landscape of premium spirits. They’re seeking authenticity and purpose — spirits that tell a story, celebrate their origin, and reflect values like sustainability and craftsmanship. They’re also drawn to multi-sensory experiences: striking design, meaningful rituals, and flavours that surprise and delight. In the rum world, this curiosity is driving renewed interest in sophisticated cocktails, bold and unexpected pairings, and the rediscovery of rum as a category with depth and versatility far beyond traditional perceptions.
What is the best way to introduce people in Asia to Zacapa’s nuances?
In Asia, where there’s a deep appreciation for artistry, detail, and refinement, the most powerful way to introduce Zacapa is through immersive sensory experiences. This might mean guided tastings that explore its layers of flavour, thoughtful pairings with tea, chocolate, or local cuisine, or innovative cocktails that weave in regional ingredients and cultural influences. Zacapa’s versatility allows it to transcend borders — harmonising beautifully with diverse palates and traditions while remaining authentic to its Guatemalan soul.
