The Guatemalan rum brand was established in 1976. Captain Morgan producer Diageo owns a 50% stake in Zacapa through a joint venture with Industrias Licoreras de Guatemala.

To commemorate the brand’s five-decade legacy and Guatemalan roots, Zacapa master blender Lorena Vasquez created the 50th Anniversary Edition.

The expression is made from rums aged eight to 24 years and finished in American white oak barrels specially charred with Guatemalan cacao and Cobán chilli peels.

“I’ve spent decades working with Zacapa’s ageing process, and I’m still interested in how far we can push it,” said Vasquez. “For the 50th Anniversary Edition, I drew inspiration from ancient ceremonial celebrations in what is now Guatemala, where beverages made with cacao and chilli were traditionally enjoyed as part of these gatherings.

“We wanted to honour that heritage while exploring a new expression of Zacapa through maturation, experimenting with barrels charred with cacao and Cobán chilli peels.”

The process begins with virgin sugar cane syrup, which is fermented and distilled on Guatemala’s Pacific coast. Once distilled, the liquid is transported to Zacapa’s ageing facility, located more than 2,300 meters above sea level.

The rum goes through Zacapa’s solera system, which includes casks previously used to mature American whiskeys and Sherry, including Pedro Ximénez, as well as re-charred American white oak barrels.

Bottled at 40% ABV, the Zacapa 50th Anniversary Edition opens with aromas of vanilla and caramelised fruit. The palate reveals additional notes of wood, toffee, and aromatic spices, complemented by cacao and Cobán chilli.