The starting product is a particularly high-quality sugar cane, which finds ideal climatic conditions in the heart of Central America. The special feature of its production: only the noble essence of the first pressing, the so-called "Virgin Sugar Cane Honey", is used.

At Zacapa Edicion Negra the distillates mature between six and 23 years in former Bourbon, sherry and Pedro Ximenez wine barrels at 2,300 metres above sea level in the "house above the clouds", the traditional Zacapa™ rum warehouse.

The marriage of the distillates of different ages takes place according to the so-called "Solera method".

The Solera process is a mixing and maturing system that was invented by the Spaniards over 500 years ago to perfect sherry.

Finally, the distillates are further matured in double-fired American oak casks in which American whiskey was previously stored.

This last ageing gives Zacapa Edicion Negra its unique character and produces a dark rum of smoky intensity, which develops emphatically woody and spicy notes, clearly contrasting with the caramel aroma of Zacapa 23.

Every step of the production process takes place under the watchful eye of Master Blender Lorena Vasquez, who is known for her unique rum creations - always powerful in character, appearance and taste.