Licorera Zacapaneca is born in the east of Guatemala, Zacapa. Founded in 1940 by 3 local families, Girón, Estrada and Gordillo, production was entrusted to the beginning of a rum expert in Spain, Dr. Burgaleta.
Zacapa Rums are made from pure sugar cane juice, a plant grown on volcanic soils in the southern part of the country.
In the fermentation process, which lasts for 5 days, a powdery extract from a proprietary strain is used to ensure a unique and constant taste over time. The aging process takes place on the plateaus of Quetzaltenango, at an altitude of 2300 meters above sea level, in the so-called "Casa sopra le Nuvole": this place, chosen by the master blender of the cellar Lorena Vasquez, is characterized by a fresh climate which favors a slow aging in white oak barrels, previously used for Bourbon whiskey and Sherry, and handmade by renowned artisans. Zacapa Rums are finally created with the solitary method: assembling vintage barrels and different characteristics makes it possible to obtain excellent quality rum and unmistakable taste.