Zacapa does not have a history dating back into the long distant past, like so many European spirit producers. Rather, it was established in 1976 to celebrate the centenary of the town of Zacapa, located in eastern Guatemala. A partnership in 2008 with drinks giant Diageo has allowed them to expand around the world and Zacapa is now available in 120 countries. Zacapa differs from many rum producers by using what they term, “sugar cane honey”, rather than the traditional molasses. This is basically filtered and evaporated sugar cane juice, which is thicker and stays fresh longer than pure juice, but doesn’t go through as much of a refining process as molasses. At this stage, the rum is literally taken to the clouds – 2,300 meters above sea level – to their maturing facility. Lorena believes that ageing the rums at such lofty heights contributes to their “exceptionally deep aroma, full color and rich flavor.”