The volcanic lands of Guatemala are known for their lush, fertile plains, which, combined with the constant spring-like weather, create a perfect environment for growing crops, including the world's finest coffee and sugar cane. What sets Zacapa apart from most other rums is that it uses the juice from the first pressing of the sugar cane - called “first press juice” - which makes the spirit much smoother than molasses, a by-product of the sugar manufacturing process.

After distillation, Zacapa undergoes a marvelous journey from the volcano-sheltered lowlands to the front of the valley, 2,300 meters above sea level, a “house in the clouds” in the cool highlands, where Zacapa acquires its unique qualities and distinctive flavor profile.

High altitude alone is not enough to create the depth of flavor for which Zacapa is best known. Before being stored in carefully selected casks that previously held bourbon, sherry and Pedro Ximenez wines, this Grand Cru Rum is matured in the Sistema Solera system, first developed in Spain more than 500 years ago, which relies on the knowledge and skill of master distillers to infuse the rum with flavor, using a wide range of casks, and by using a blending technique that allows older and newer spirits to come together. The Solera system relies on the knowledge and skill of master distillers, using various types of barrels to infuse rums with flavor, and a blending technique that allows older and newer spirits to be blended together, maintaining the consistency of the spirit over the years. Depending on the blend, maturation can take anywhere from 5-25 years, and the results really show that the long wait has been worth it.