Zacapa Finishes Guatemalan Rum In Local Cacao And Chilli Charred Barrels For 50th Anniversary Edition
Zacapa Rum is celebrating half a century of craft with a exclusive North American release, this time crafted from rums aged eight to 24 years, the 50th-anniversary expression achieves its distinctive flavor profile through a finish in American white oak barrels charred with local Guatemalan cacao and Cobán chili peels.
Created by Zacapa master blender Lorena Vásquez, the production process starts with virgin sugar cane syrup, which is fermented and distilled along Guatemala’s Pacific coast. From there, the spirit travels over 2,300 meters above sea level to Zacapa’s mountain facility for high-altitude aging.
The rum is aged using Zacapa’s signature Solera system, maturing in a sequence of casks that previously held American whiskey and Pedro Ximénez sherry, along with re-charred American white oak barrels.
The Zacapa 50th Anniversary Edition is said to open with a nose of vanilla and caramelised fruit, with a palate that reveals additional notes of wood, toffee, and aromatic spices, complemented by cacao and Cobán chilli.
In celebration of the anniversary, Vásquez is set to visit major US cities for exclusive tasting events and panel discussions. Selected venues will also mark the occasion by serving the GuateMai Tai, a tailored signature cocktail featuring the 50th Anniversary Edition blended with orange liqueur, orgeat, lime juice, and aromatic bitters.
Bottled at 40% ABV, the limited edition is now available in select markets across New York, California, Texas, and Florida, with an MSRP of US$49.99.
Kanpai
88 Bamboo Editorial Team
