Monday, July 25, 2011

Zacapa Rum

This is a Sponsored post written by me on behalf of Diageo for SocialSpark. All opinions are 100% mine.

ZacapaI have been known to imbibe in an alcoholic beverage on occasion.  Usually, my beverage of choice is beer or wine, but there are those moments when I want something a little different like a cocktail.  One of my favorite drinks to have is a Dark and Stormy; spicy ginger beer mixed with a premium dark rum.

Most of the time, when I partake of liquor, I like to mix it.  There are a few beverages like a nicely aged scotch whiskey that I will take straight or with a little ice  or splash of water. Zacapa premium rum  sounds like the type of drink that has been aged enough that it would be smooth all by itself.

Zacapa rum is aged in the House Above the Clouds in the highlands of Quetzaltenango in Guatamala at 2300 meters above sea level.  This high altitude is one of the highest ageing facilities in the world.  The cool temperatures allow Zacapa rum to age slowly.  The longer and slower the ageing process, the smoother the drink.

In addition to the high altitude and slow ageing, Zacapa uses a system perfected by the Spaniards to age Sherry.  All Zacapa rum passes through a series of casks that have been used for aging American whiskey, sherry, and Pedro Ximenez wines.  Each of these casks add unique characteristics to the flavor of the rum.

Another aspect of Zacapa rums that makes it different from other rums is that rather than using molasses as the base of the rum, Zacapa uses only the first press of sugar cane.  This is known as virgin sugar cane honey.  Much like olive oil, virgin is better.

If you would like to learn more about Zacapa rums and their unique method of creating their rums, they invite you to join their Zapata Society.  You can register for the Society at  You may even get a reward for your efforts.
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