Cover Zacapa master blender Lorena Vásquez and Zacapa global brand ambassador Vanessa Leon share the secrets behind Zacapa’s rum (Photo: courtesy of Zacapa)
Zacapa master blender Lorena Vásquez and Zacapa global brand ambassador Vanessa Leon share the secrets behind Zacapa’s rum (Photo: courtesy of Zacapa)
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Zacapa
Zacapa unveils its latest rums, Zacapa No 23 and Zacapa XO, beautifully expressed through the talents of its master blender, Lorena Vásquez
At the Incanta Cave Bar on Tomas Morato, the spirit of Guatemala enamoured through Zacapa Centenario, which unveiled its latest rums—Zacapa No 23 and Zacapa XO. These two blends were specially aged above the clouds of Guatemala, their full potential and flavours drawn out under the graceful hands of Zacapa master blender Lorena Vásquez.
Warm tones, ceiling drapes and the steady flow of upbeat music made the evening as vibrant as the fare being served. A tasting menu prepared by chef Frances Tariga was paired with Zacapa’s latest spirits, bringing out the best of both their flavours. “For us, this is a very special celebration,” Vásquez said during her address. “We want you to enjoy the flavours and aromas of Guatemala.”
“The life, it is only one. That is my philosophy. So celebrate every day,“ Vásquez added, raising her glass high. “Salud! Enjoy your night, enjoy your drink and enjoy Zacapa!”
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A master of mixology
Vásquez’s 40-year journey with Zacapa seemed to have been fate. Born in Nicaragua, she moved to Guatemala in her twenties, experiencing firsthand its sugarcane and rum-making traditions. “I studied chemistry”, she recalls, “but it was my curiosity about how aromas and flavours transform over time that truly guided me. Zacapa gave me the opportunity to unite science with sensitivity, to craft with creativity.”
Her zest for life was palpable. She moved from table to table, sharing laughter and stories with people she had just met as though she had known them her whole life. Her fascination with rum, and by extension Zacapa, stems from its inherent complexity.
Above Vásquez embraced Guatemala's natural beauty and infuses every mix with its spirit (Photo: courtesy of Zacapa)
Vásquez embraced Guatemala's natural beauty and infuses every mix with its spirit (Photo: courtesy of Zacapa)
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“Rum is a living spirit,” Vásquez averred, “one that evolves with time and reflects the land where it was created.” As she uses this philosophy in her concoctions, she draws inspiration from Guatemala’s natural richness and culture. “Most often, I enjoy rum neat in a glass at room temperature, letting the aromas slowly unfold,” she enthuses. “I also love pairing Zacapa with dark chocolate or aged cheeses. And of course, I enjoy cocktails—favourites like the Zacapin, the Zacapa Espresso, or an Old Fashioned made with Zacapa XO.”
She has excelled in a traditionally male-centric industry, and so she advises those who wish to follow in her path: “Never doubt your voice or intuition; talent and passion have no gender. The future of rum is also written with women’s hands and voices.”
2,300 metres above the sea
Above Zacapa No 23 and XO are specially aged above the clouds of Guatemala (Photo: courtesy of Zacapa)
Zacapa No 23 and XO are specially aged above the clouds of Guatemala (Photo: courtesy of Zacapa)
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The secret to the excellence of Zacapa’s rum begins with its ingredients. Whereas conventional rums use molasses as a sweetening agent, the brand uses sugar cane. Furthermore, Zacapa No 23 and Zacapa XO are aged at 2,300 metres above sea level in Guatemala, specifically the “House Above the Clouds” in Quetzaltenango, using Sistema Solera, a multi-step process that involves passing the alcohol through several cask types and styles. At this altitude, the ageing process slows down, allowing the liquid to fully absorb the character of each barrel it passes through. Its quality becomes apparent through its deeper colour, richer aroma and smoother finish.
See more: Zacapa: rum aged 2,300 metres above the sea
Above Vásquez preparing a mix with Zacapa No 23 (Photo: courtesy of Zacapa)
Above A toast to Zacapa (Photo: courtesy of Zacapa)
Vásquez preparing a mix with Zacapa No 23 (Photo: courtesy of Zacapa)
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Zacapa No 23 is aged between six to 23 years in a mix of American whiskey barrels, Rechar barrels, Sherry Oloroso casks and Pedro Ximénez Sherry casks. It is characterised by its medley of apricot, nutmeg and spiced ginger notes, with a finish of honeyed butterscotch—best paired with aged cheese such as Parmesan and honey.
Zacapa XO is aged for much longer in French Oak barrels, between 10 to 25 years. Here, notes of toasted oak, burnt caramel, roasted nuts and orange peel prevail. As these wash over, hints of dried mango, raspberry and ginger linger. This is best enjoyed neat, on the rocks or in cocktails.
A combination of carefully chosen ingredients, diverse array of casks and Vásquez’s ingenuity make Zacapa a name synonymous with refined, excellent rum. Vásquez further stresses: “Innovation is important, but it never replaces authenticity.” Zacapa is available at Medusa, Incanta, leading bars and supermarkets.
Zacapa is meant for ages 18 and above. Visit drinkiq.com and drink responsibly.
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About
Tobias wants to write things that make people think, laugh, and reflect. He’s especially proud when he can sneak in a cheeky pop-culture reference or a pun in his titles and articles.
He possesses a deep love of history, resulting from years of books, games, and museum visits. It was this fascination with the human endeavour that fostered his love of writing, spanning genres, tones, and moods. He one day hopes to write a novel—he just hasn't decided on a genre yet. A certified homebody, you'll often find him on the computer he built himself, binge-watching Seinfeld or House, playing his favourite gacha game, or reading a book.
Work
Tobias is a features writer that specialises in branded content. Reach out to him at tobias.tomas@tatlerasia.com.
