Barrels of Ron Zacapa Rum
Guatemala is a country of many faces. Known as the cradle of pre-Columbian Maya culture, it boasts a rich flora and fauna with sweeping mountains, rambling savannahs and large areas of tropical rainforests. The latter of which is the home to both the mythical Jaguar and the Quetzal – Guatemala’s vibrantly colored national bird. It is in the misty highlands of Quetzaltenango, however, that Guatemala’s true essence can be found. 2300 m above sea level, in The House of Above the Clouds, craftsmanship, tradition and passion are distilled into one of the most highly regarded spirits in the world – Ron Zacapa rum.
Ron Zacapa master blender Lorena Vasquez
Unlike other rums that rely on molasses as a base, Ron Zacapa uses only the concentrated press of sugar cane that has been sourced from plantations on the volcanic plains of Retalhuleu. It is precisely this, as well as a unique aging process, which sees a blending of rums of various ages in repurposed wine, whiskey, and sherry casks that contributes to Ron Zacapa’s distinct aroma of coffee and chocolate and its rich, almost cognac-like taste. Every bottle is one of a kind and the result of the combined efforts of a dedicated team of farmers, coopers, blenders, and artisans—a fact that is mirrored in the hand-weaved petate band that adorns each and every Ron Zacapa bottle.
Local artisans weaving the petate
For The Art of Slow, Ron Zacapa invited eight international master chefs to explore Guatemala’s rich cultural and culinary heritage and channel the distiller’s unsurpassed sense of quality and local products into a collective slow dining menu. As both avid eaters and travelers, we’re happy to be a part of this exceptional collaboration and to present you with Michelin-starred, German chef Kevin Fehling’s luscious creations. Stay tuned as we keep you updated on our Guatemalan adventure.
Published on March 27, 2016