Ron Zacapa Centenario is a popular premium rum produced in Guatemala. Made using the concentrated first pressing sugar cane juice, which is called virgin sugar cane honey, rather than molasses & is aged & blended using a unique ageing system based on the solera method This rum was a speciality Item made for just the owners of Industrias Licoreras (Distillery) for many years. Zacapa was mass created in 1976 to celebrate the centenary of the foundation of Zacapa, a town in eastern Guatemala. It is made using the concentrated first pressing sugar cane juice, which is called virgin sugar cane honey, rather than molasses & is aged & blended using a unique ageing system based on the solera method traditionally used for sherries. This process is overseen by master blender Lorena Vazquez. The barrels are stored 2, 300 metres (7, 500 ft) above sea level in an ageing facility situated below the upper slopes of the mountains & volcanoes of Guatemala, where the temperature is an average of 62 degrees Fahrenheit (17 degrees Celsius). This limits the amount of rum that naturally evaporates (commonly known in industry as The Angels Share) & ultimately allows the rum to age for 23 years where other distilleries struggle. Early Zacapa bottles came in a bottle covered in a petate (a handwoven matting made from palm leaves which dates from the Mayan period). More recently they feature a band around the middle of the bottle. Awards International Rum Festival tasting Competition.1998, 1999, 2000 & 2001 -First Place
- Premium Rums International Rum Festival's Hall of Fame 2003
- First rum to be entered into the Hall of Fame Beverage Tasting Institue- Platinum Medal, 97 Points (Highest score of any rum)

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