Cover Award winning Guatemalan rum, Ron Zacapa, makes anticipated debut in Singapore
Award winning Guatemalan rum, Ron Zacapa, makes anticipated debut in Singapore
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At the grand launch of Ron Zacapa at the chic Sushisamba in Singapore, spirit connoisseurs enjoy a taste of an exquisite rum that is aged above the clouds
Descending into Singapore’s warm embrace this December 12 is Ron Zacapa, an award-winning rum hailing from exotic Guatemala. Held in Latin vibe dining restaurant Sushisamba, a venue as eclectic as the rum itself, the spirited launch marks a bold new chapter for the storied brand in the Asian region. Since establishing itself in 1976 while celebrating the centennial of the Eastern Guatemalan city of Zacapa, it has enjoyed the revered status as one of the best rums in the world in established regions.
However, merely attributing Zacapa as “not another ordinary rum” may still be an understatement. Here’s why.
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Above Zacapa XO is crafted from the first press of virgin sugar cane honey
Zacapa XO is crafted from the first press of virgin sugar cane honey
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Crafted from the first press of virgin sugar cane honey, Zacapa differentiates itself by not using conventional sugar byproducts such as molasses. “Our (Zacapa) rum is not just made; it’s born from the unique terroir of Guatemala,” affirms Zacapa master blender Lorena Vásquez, one of the few female master blenders in the spirits industry. “The mineral-rich volcanic soil and pristine rivers nurture our sugar cane, giving Zacapa its distinctive character.” This unique terroir is found in only two per cent of the world.
The launch debuts with an exclusive tasting of Zacapa XO, a flagship expression that embodies the luxurious spirit in every drop. Harnessing the well-known Sistema Solera method—a dynamic process in which rums of different ages and personalities are blended, and then subsequently stored in selected barrels to continue the maturation process.
Expounding on how different types of barrels influence the final product, she says: “Each barrel contributes different aromas and flavours, like the colours in a work of art. The white oak, ex-American whiskey barrels contribute notes of vanilla wood; the re-burned ex-American whiskey barrels contribute toasted notes, toffee, toasted almonds, toasted coconut and caramel; the barrels that aged Oloroso Sherry contribute notes of caramelised red fruits and nuts; and the barrels that aged Pedro Ximenez wines contribute notes of raisins, plums, figs, dates and the sweet flavour found in Ron Zacapa.”
Esteemed guests at the grand launch of Ron Zacapa at the chic Sushisamba in Singapore
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“It’s about layering flavours,” reveals Vásquez. “Each cask contributes to the complexity, creating a spirit with remarkable richness.” It is then sequestered away in a dedicated cellar at an altitude of 2,300 metres, deep in the highlands of Quetzaltenango, Western Guatemala—giving significance to being aged above the clouds. This high-altitude cool environment decelerates the ageing process, developing complex and richer flavours and a smoother, much mellower finish. “We view the slow ageing at altitude as a gourmet chef sees the creation of a delicious meal, just like the best things in life take time,” adds Vásquez.
The result is a fine balance of mature toasted oak, burnt caramel, dry roasted nuts, marzipan, and a pop of orange peel on the nose. It drinks opulently nectarous, bursting with fruit and spice, and finishes elegantly with dried mango, raspberries and ginger. While the golden spirit is best enjoyed neat—preferably with some dark chocolate on the side—Zacapa shows off its versatility too, with bespoke cocktails at Sushisamba.
Above The Zacapa XO Cloud’s Cradle is finished with a floating cloud
The Zacapa XO Cloud’s Cradle is finished with a floating cloud
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As part of the Singapore rollout, a pair of Zacapa signature cocktails are available at select Zacapa trade venues across Singapore, inviting all to indulge in its exquisite flavours even after the grand launch: Zacapa XO Cloud’s Cradle, a bold Asian-inspired fusion of Zacapa XO and a dash of savoury soy sauce, orange bitters and finished with a floating cloud; and the Zacapa 23 Highlands, an elegant floral number made by combining Zacapa No.23 and jasmine tea. On the other hand, refashioned classics, featuring crowd-pleasing expressions such as espresso martini, negroni, and classic sour, showcase the exquisite rum’s quality and versatility.
Guest DJs at the grand launch of Ron Zacapa at the chic Sushisamba in Singapore
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The commitment to craftsmanship doesn’t stop at the production stages. Each beautifully crafted Zacapa No.23 bottle is adorned with a Petate band, handwoven by Guatemalan locals using dried palm leaves, symbolising the rich Mayan heritage and artistry through its packaging.
Cut from a different cloth, Zacapa stands with the new generation of dreamers and hustlers, those who stray far from the mundane and seek respite in luxury and enchanted experiences. Your next sip will transcend mere indulgence, where every sip is uniquely aged above the clouds.
Please drink responsibly. Learn more at DrinkIQ.com.
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