This post brought to you by Diageo. All opinions are 100% mine.
The summer is almost over, but when it comes to having drinks and a good time that is year around. When you have that gathering over or that special young lady nothing sets the mood better than Zacapa premium rum
The story about how this premium dark rum is produced is amazing read it here.
It all began in 1976 in eastern Guatemala where the town of Zacapa celebrated its centenary and gave birth to one of the world’s best tasting rums.
Further west, the terrain is perfectly suited to the cultivation of quality sugar cane. In fact, nowhere in the world could be better suited. For here in the rolling uplands of this green fertile landscape, acidic soils and prolonged periods of golden sunlight are the order of the day. The cane is grown here in volcanic soil, no less. However, unlike most rums which use molasses (a by-product of the sugar making process) as their base, Zacapa uses only the concentrated first press of sugar cane, known as virgin sugar cane honey.
Then comes the ageing process, which takes place high up in the exquisitely beautiful Quetzaltenango highlands, 2,300 metres above sea level, where the cool mountain air slows the ageing process, creating a unique complexity of flavour. The House Above the Clouds is actually one of the world’s highest ageing facilities, and the process employed here, a unique Sistema Solera, is based on a process originally devised by the Spaniards 500 years ago to age sherry. It involves each drop of Zacapa rum passing through several casks that previously housed American whiskey, Oloroso sherry and Pedro Ximenez wines. So each of these large vessels imparts its own inimitable character that helps give Zacapa its distinctive taste.
You can definitely tell there was a lot of time, effort and passion put in this aged rum. Try it out today.
To join the Zacapa Society, simply register your interest at http://bit.ly/pvKdC9