Most rums use molasses, a by-product of the sugar making process, as their base; Zacapa, however is different. To impart a sweeter, smoother flavour, Zacapa uses only the concentrated first press of sugar cane, known as virgin sugar cane honey. It is then aged in the highlands of Quetzaltenango, 2300m above sea level. This stunning location - one of the highest ageing facilities in the world - is where Zacapa Rum slowly develops its complex flavour and character over time.