There is a certain finesse that commands intentional appreciation for a rum crafted meticulously with virgin cane syrup and aged slowly in the “House Above the Clouds”, 2,300 metres above sea level.

Beyond the first whiff of aroma as the glass nears your lips, and before the moment the rum touches your tongue, you begin to consider how its rich, complex layers have been shaped — by craftsmen behind the alchemy, by your affinity for flavours that are cultivated by culture, and by decades of care long before the bottle enters your shopping cart.

Men’s Folio chats with Zacapa Rum’s master blender, Lorena Vásquez, to understand how this Guatemalan gem has found its way into becoming a decadent treat that suits the Southeast Asian palate.

Given the prevalence of mixing rums in the local drinking scene, rums are generally associated with being a mere party drink, rapidly downed to the rhythm of thumping basslines. As a premium sipping rum, how does Zacapa plan to shift the perception among general consumers?

“Rum has long been associated with energy and celebration — there’s nothing wrong with that, and we embrace that joyful spirit. However, we also invite people to experience another side of rum — one that’s crafted with time, care and complexities,” says Vásquez.

With a maturation process similar to fine sherries, they plan to indoctrinate consumers as they would introduce other fine spirits. Vásquez does not intend to take rum away from fun, but instead add layers to the experience.

“We focus on education and creating moments of discovery. When tasted slowly, you begin to understand its depth — like you would with fine whisky or cognac. That said, enjoying Zacapa doesn’t have to be a rigid or overly formal experience. It’s a rum you can savour neat, on the rocks, or in elevated cocktails,” she says.

More than just a marketing decision to showcase Zacapa Rum’s origins, its vivid Guatemalan heritage also serves as a pull factor among spirit connoisseurs.

“Through my travels, I’ve observed a global shift in how people enjoy spirits — there’s a growing appreciation for authenticity, craftsmanship and emotional connection. More than just something to sip, they want to know the story behind it — the origin, the people and the rituals. Zacapa resonates deeply with this desire.”

This insight has enabled the brand to lean further into its rich cultural ties, rather than diluting them to appear more culturally ambiguous. “People connect most with spirits that have soul — and that’s what we strive to offer with every bottle of Zacapa.”

Storytelling aside, the taste of Zacapa seems to resonate with the Southeast Asian palate, given the audience’s affinity for bold yet intricate flavours.

“Southeast Asia has a vibrant and layered culinary landscape — you taste spice, sweetness and umami all in one bite, which mirrors the complexity of Zacapa. Our rum has notes of dried fruit, cacao, vanilla and warm spices, with a long, smooth finish that beautifully complements regional ingredients like tamarind, ginger and toasted coconut — this is why Zacapa feels right at home in a Southeast Asian setting,” she says.

She later goes on to share specific examples, drawing parallels between the caramel and vanilla notes of Zacapa and a classic Mango Sticky Rice she tried in Bangkok; the buttery, savoury complexity of the Chili Crab in Singapore that complements the Zacapa XO effortlessly; and the rich layers of spice and coconut milk of the beef rendang that pair beautifully with the Zacapa No. 23.

“When it comes to food pairings with Zacapa, I consider the balance, contrast and overall pleasure. Southeast Asia has so many culinary treasures that harmonise wonderfully with our expressions,” Vásquez notes.

Given her high praise of our regional cuisines, surely the master blender must be inspired to create a Southeast Asian exclusive soon?

“The rituals, flavours and vibrant energy have inspired us. If and when we create an exclusive expression for this part of the world, expect something that honours the sensory richness, while anchored in Zacapa’s DNA of slow ageing,” she teases. To Vásquez, this expression will be a bridge between Guatemala and Asia.

The lady remains one of few individuals in the world with the expertise to create signature blends and oversee their quality. I took the opportunity to ask how one becomes a master blender. Nicaraguan-born Vásquez, who moved to Guatemala and began working in the quality control department of the Licoreras de Guatemala distillery, compares it to a game of life.

“That role allowed me to develop and refine my natural sensitivity to aromas and flavours. A year later, I became involved in the production process of Zacapa, focusing on research, blending and product development. That’s the work I continue to this day, and it’s still a passion of mine,” she shares.

“Becoming a master blender isn’t something you study for in a classroom, it’s something you grow into over time, through experience, curiosity and a deep connection to the spirit you’re creating.”

In this case, the phrase ‘time in a bottle’ feels oddly befitting — reflecting how Zacapa Rums are a labour of love that extends beyond raw ingredients and proprietary recipes. Each drop encapsulates the time it has spent maturing, the time Vásquez has spent developing her mastery, all while aligning with the time we have spent cultivating our tastes.

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