The luxury rum’s highly anticipated reintroduction to the Philippines began with memorable celebrations that honored its story of inimitable craftsmanship, heritage, and social impact.
When one thinks of true indulgence in the world of spirits, Ron Zacapa Centenario stands out. The renowned ultra-premium rum from Guatemala takes taste to new heights quite literally: crafted and aged high above the clouds, its unique process yields the equivalent of liquid gold—each drop not only lingering on the taste buds, but also in the mind.
Now, Filipinos everywhere can bask in the rum’s goodness, as the brand recently celebrated its exciting reintroduction to the Philippines through a two-day launch that brought Guatemala’s heritage, artisanal craftsmanship, and beautiful warmth to our archipelago’s shores.
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A Night Of Guatemalan Excellence At Incanta
Zacapa’s Philippine debut began with an intimate VIP dinner at Incanta Cave Bar, featuring a four-course menu by Michelin Guide Chef Frances Tariga. Every course was served with a Zacapa creation that accentuated its Latin American flavors, resulting in a thoughtfully constructed tasting journey.
The zesty, herbaceous appetizer of Tea Smoked Maya Maya Tiradito—layered with scallions, puffed corn, and Leche de Tigre (a Peruvian, citrus-based marinade with a slight kick)—paired perfectly with the refreshing and equally stimulating Zacapa 23 Highlands, which also featured notes of citrus with an Earl Grey tea mixture.
A tasty Pulpo frito (chewy yet tender fried octopus chunks with calamansi sofrito and pili gremolata) was the ideal middle ground in terms of both flavor and texture, matched with a standout Zacapa Spiced Daiquiri crafted by Ralph Allen Santos, the 2025 World Class Bartender of the Year in the Philippines.
Then there was the heady, indulgent main course of incredibly tender and juicy Costilla Asada (short rib), served with a side of mole negro (a famously complex and delicious Mexican sauce common in Oaxaca), ginger honey foam, and fried polenta. This was paired with the Zacapa XO Cloud Cradle, a creation that brought out all the dish’s umami through a twist of its own: a savory touch of shoyu or soy sauce.
And since there’s always room for dessert, guests were treated to a sweet yet balanced Ron Zacapa Caramel Flan with Burnt Citrus & Spiced Almond Crumble, which melted in the mouth and suited the accompanying glass of Zacapa XO—served neat to highlight all the caramel and vanilla-like flavors.
It’s impossible not to recognize the distinct flavor profile of a Zacapa rum, regardless of how you decide to enjoy it. The Zacapa No. 23—an artisanal blend of rums aged six to 23 years—features aromas of caramel, vanilla, and dried pineapple, and tasting notes of apricot, nutmeg, and spiced ginger that conclude with a honeyed butterscotch finish.
Meanwhile, the unparalleled Zacapa XO is the apex: velvety rich thanks to a ten to 25-year aging process in French oak barrels that once held cognac, it captivates with notes of toasted oak, burnt caramel, roasted nuts, and orange peel, before delivering a symphonic finish of dried mango, ginger, and raspberry.
The Zacapa Process: High Above The Clouds, A Singular Liquid Is Born
The VIP dinner was made even more extraordinary by the presence of Master Blender Lorena Vásquez, who flew all the way from Guatemala to lead exclusive mentoring sessions alongside Global Brand Ambassador Vanessa Leon.
The two women offered deeper insight into the brand’s aging process and heritage, as well as represented the Guatemalan spirit through their heartfelt generosity and humor. Together, they transported guests to their home country, where all the magic happens.
Here, the first press of virgin sugar cane honey (the plant grown in mineral-rich volcanic soil) is harvested and used as the core of every Zacapa rum, rather than the usual molasses. It’s what gives the spirit its natural sweetness, smooth texture, and layered depth; and guests got to try the rare honey themselves, experiencing its nuances firsthand.
The golden liquid is then fermented using a strain of yeast derived from pineapples, which unlocks its more tropical characteristics and intensifies its aromas. Tasting notes are further enhanced through careful distillation, and the brand’s dynamic Solera System—a time-honored method where rums of varying ages are blended as they move through a sequence of specially selected barrels.
Vásquez is the proud conductor behind this complex, delicate orchestration—and it’s a feat worthy of utmost respect: she currently stands as one of the world’s few female master blenders, having worked with Zacapa for over 35 years. She’s helped define the brand’s flagship spirits, her unmatched precision and artistry guiding the aging process where rum is kept in French oak barrels and casks that previously held American whiskey, sherry, and Pedro Ximénez wine; this traveling from cask to cask is what develops the rum’s intricate finish.
And of course, it’s not a Zacapa rum without that touch of elevation: every bottle crafted in southern Guatemala, then aged 2,300 meters above sea level, surrounded by the cool air of the “House Above the Clouds” in the highlands of Quetzaltenango. The high altitude slows the aging process, allowing the liquid to better absorb the character of each barrel—this is the final flourish, the brushstroke that lends every bottle of rum its vibrant golden color, enticing aroma, and remarkably smooth finish.
Embodying A Country’s Craftsmanship And Identity
Zacapa doesn’t just offer exceptional rum—it also serves its home community through the spirit of craftsmanship, rooted in heritage. Every bottle of rum is wrapped with a Petate Band: a handwoven emblem that hails from Mayan tradition, unity, and artistry, every piece crafted by local artisans, providing them with a source of livelihood while also keeping their culture alive.
House Above The Clouds: An On-Trade Launch At Medusa
Zacapa also opened its doors to the public—alongside Manila’s leading tastemakers and spirits industry pioneers—for a spectacular launch at Medusa at The Palace. For one unforgettable night, the venue was reimagined as “The House Above The Clouds,” a tribute to Zacapa’s high-altitude aging process. Guests were treated to an immersive evening of curated activities, signature Zacapa cocktails, and dynamic brand storytelling. The launch marked the beginning of Zacapa’s journey through select Manila destinations—bringing its rich legacy to the heart of the Philippine spirits scene.
Say “¡Salud!”
Zacapa rum is both a complete package and a blank canvas. When a spirit’s foundation is already rock solid, it opens up a myriad of possibilities—all of which promise something special.
Brand Ambassador Vanessa Leon says it best in an exclusive interview with Lifestyle Asia: “It’s important to understand that rum can be enjoyed any way—on the rocks or in a cocktail. Because of its aging process, Zacapa is very versatile: it works in a mojito, daiquiri, Old Fashioned, and Negroni—just have fun with it!” (Additional Tip: Mix Zacapa No.23 with ginger ale, a refreshment of choice in the hot Philippine weather).
The rum is a country’s soul, distilled into a bottle. Even after more than three decades, Vásquez still beams with contagious delight when she sips the liquid gold she has dedicated her life to perfecting: a testament to the unadulterated passion that fuels her craft.
One can’t forget that evening in Incanta, the master blender approaching every table to deliver an enthusiastic toast. “¡Salud!” she’d say cheerfully, reminding each guest to always hold the glass with their left hand because it’s closer to the heart. It’s that level of care that turns something—a gesture, a moment, a rum—into an experience worth savoring and revisiting.
Zacapa Rum is now available at Incanta, Medusa, and leading bars and supermarkets. For more information, visit https://www.zacaparum.com/en-row.
Photos courtesy of Ron Zacapa Centenario and Philia Azul.
