Zacapa La Doma Heavenly Cask

The perfect way to enjoy Zacapa La Doma is neat or over a large ice cube and for a more elevated experience garnish it with fresh or flambéed pineapple or a piece of flambéed banana. Lorena also recommends serving with a sweet pairing of either walnut or pineapple cubes.

The luxury rum category is growing. As a market leader, Zacapa continuously brings new innovations to the category to meet consumer demand for luxury rum; who are willing to be curious about discovering new rum experiences.
Master Blender Lorena Vásquez, has made this Zacapa 23 La Doma which is chosen from a number of older reserve rums from 6 to 24 years with different characteristics and in addition aged in ex-American whiskey casks.

The first of this 4-year mix of collections is an instant collectable rum that can generate strong consumer interest and drive sales while bringing the story of our core rum Zacapa 23. to life. and for those who want to experience an exclusive rum from Guatemala.

Color: Mahogany with golden glitter

Taste: Wild, fruity and fragrant with fresh notes of sugarcane, banana and pineapple, hints of vanilla and wood

About Zacapa:

Guatemalan Ron Zacapa is without question one of the world's best rum houses. For no less than seven years in a row, the house has officially received the prestigious designation at the serious International Rum Festival. The house doesn't really have many years behind it, but saw the light of day in 1976, 100 years after the founding of the town of Zacapa, which is 112 kilometers from Guatemala City.

Unlike many other producers who use molasses, Zacapa uses the juice from the first pressing of sugar cane. This makes the rum more round and soft and helps ensure Zacapa's characteristic taste profile. However, you can also thank the area in southern Guatemala itself for that.

The fertile soil is rich in volcanic minerals and rivers that nourish all life. Both parts help to ensure the rum's depth and aroma. After distillation, the rum is sent on a bit of a journey from the lowlands to the "House above the clouds" at an altitude of 2300 meters, where the cooler temperatures and high humidity benefit the rum. The fresh mountain air matures the rum and contributes to its deep aroma, its fullness and complex flavor notes. This is also where it ages in oak barrels and goes through the solera process.

Solera is a blend, so the finished rum includes rum from several cask types and styles - carefully selected by Master Blender Lorena Vásquez. Some casks are made of white American oak and have contained American whiskey, while others are made of European oak, which previously contained cognac, sherry or wines at Pedro Ximenez. All casks are roasted to varying degrees – something that has a big impact on the finished rum. All this allows Lorena Vásquez to put together high-quality rums with great complexity.