HISTORY AND COMPANY
Licorera Zacapaneca was born in the eastern part of Guatemala, in Zacapa. Founded in 1940 by three local families, Girón, Estrada and Gordillo, the production was entrusted from the beginning to a rum expert from Spain, Dr. Burgaleta. Zacapa rums are created from pure sugar cane juice, a plant grown on the volcanic soils of the southern part of the country. In the fermentation process, which lasts 5 days, a yeast extracted from pineapple is used, belonging to a strain of property, in order to guarantee a singular and constant taste over time. The aging process then takes place on the highlands of the city of Quetzaltenango, at an altitude of 2300 meters above sea level, in the so-called "House above the Clouds": this place, chosen by the master blender of the cellar, Lorena Vasquez, is characterized by a cool climate which favors a slow aging in white oak barrels, previously used for Bourbon whiskey and Sherry, and hand-made by renowned artisans. Finally, Zacapa rums are created with the solera method: the assembly of barrels of different years and characteristics allows to obtain rums of excellent quality and unmistakable taste.