Cover Zacapa XO and Zacapa No. 23
Zacapa XO and Zacapa No. 23
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Ron Zacapa has officially arrived in Thailand and the Philippines, marking the next phase of its Southeast Asian expansion after a successful Singapore debut
Ron Zacapa, Guatemala’s ultra-premium rum brand, landed in Thailand and the Philippines in August, marking the next phase of its Southeast Asian expansion following its successful Singapore debut in 2024. The simultaneous launches came with the kind of fanfare that signals serious ambitions—not just for Zacapa rum, but for the region’s evolving luxury spirits market.
“We see tremendous growth potential in the rum category,” said Jarinee Wongkamthong, marketing director at Diageo Moët Hennessy (Thailand), who noted that Thai and Southeast Asian drinkers are seeking more refined experiences and complex tastes. Zacapa, she added, stands out for its aromatic profile, approachability, and smooth sweetness—achieved by being “Aged Above the Clouds.”
While its tagline might sound like marketing poetry, Zacapa takes it literally. Master blender Lorena Vásquez and her team mature the liquid at 2,300 metres above sea level in the cool highlands of Quetzaltenango, Guatemala. There, the thinner air slows the ageing process and deepens the rum’s flavours.
In case you missed it: Portal Guatemala: Zacapa treats Southeast Asia with exquisite rum experience
Above Master blender Lorena Vásquez and the local community making Petate Bands
Master blender Lorena Vásquez and the local community making Petate Bands
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On August 29, Zacapa debuted at Nobu Bangkok, bringing esteemed guests such as Jespipat “Jes” Tilapornputt, Phiravich “Mean” Attachitsataporn, and Nawinda “Mint” Bertotti on an immersive journey through Guatemalan culture and Zacapa’s meticulous production process. In the Guatemalan Landscape & Culture Immersive Room, guests learnt that Zacapa uses virgin sugarcane honey instead of molasses—commonly used in regular rums—giving it its naturally sweet and distinctive flavour.
In the Mentoring Room, guests explored the craftsmanship behind Zacapa XO and Zacapa No. 23—both aged using the Sistema Solera process, in which the spirit is matured in different types of oak casks at high altitude. The result: Zacapa XO exudes notes of toasted oak, dark chocolate, caramel, and orange peel, while Zacapa No. 23 reveals smooth, well-rounded layers of caramel, coffee, and vanilla.
Read more: Limited Edition: The coolest alcohol bottle launches for spirit collectors
Above At the Philippines launch, award-winning bartender Ralph Allen Santos created an exclusive cocktail
Above Ron Zacapa is a versatile rum, best enjoyed iced or mixed in cocktails
At the Philippines launch, award-winning bartender Ralph Allen Santos created an exclusive cocktail
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The Philippines also celebrated the grand launch of Ron Zacapa on August 7 with a VIP dinner attended by Vásquez herself, who hosted an exclusive mentoring session alongside global brand ambassador Vanessa Leon to share more about the rum’s heritage. Beyond its unique ageing process, each bottle pays homage to Mayan tradition—wrapped in a petate band handwoven by Guatemalan artisans as a tribute to their craftsmanship and cultural heritage.
The evening was elevated by a curated menu from chef-owner Frances Tariga of Tadhana in New York, paired with rum-based cocktails by Ralph Allen Santos, World Class Bartender of the Year 2025, who created the Zacapa Spiced Daiquiri especially for the occasion.
Ron Zacapa’s arrival in the Philippines and Thailand signals a shift in Southeast Asia’s spirits scene, as drinkers seek discovery and spirits with a story to tell. Zacapa fits the bill perfectly—premium in process, patient in character, and backed by serious pedigree.
Whether it becomes the next staple in Bangkok’s rooftop bars or Manila’s dining establishments remains to be seen. But if rum is finally having its moment in the region, Ron Zacapa just might be the one to lead it above the clouds.
Now available at select bars and premium retailers in Thailand and the Philippines.
Credits
Images: Ron Zacapa
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
