When it comes to distance, Guatemala is definitely far away from Malaysia. In fact, the journey to the Central American country would take several flights and layovers from Kuala Lumpur. And that was exactly what I had the pleasure of experiencing earlier this year. And adding to the beauty of this trip was the opportunity to discover Ron Zacapa via Antigua, the UNESCO World Heritage Site where we spent most of our time.
For the uninitiated, Ron Zacapa — a premium rum brand created in 1976 (spearheaded by Master Blender Lorena Vásquez) — celebrates its 50th anniversary this year. And yes, it’s founded in Zacapa, situated about 113KM from Guatemala City. The ability to explore Antigua’s culture via the lens of Ron Zacapa was nothing but profound and eye-opening. One for the memory books, if you will.
Spending four days in Antigua (about a 45-minutes drive from La Aurora International Airport in Guatemala City) might sound like such a short time but there was so much to learn, see and uncover. Like the complex and craftsmanship-driven Ron Zacapa, Antigua itself is a combination of various elements. Think cobblestone streets and Spanish colonial architecture. Oh, you also cannot forget the volcanoes — Agua, Fuego, and Acatenango — that surround the city.
My experiences in Antigua, Guatemala were powered by Ron Zacapa and happily so. From the cultural walking tour that introduced us to the likes of the 18th-century San Jose Cathedral ruins and the traditional crafts and museum spot Casa de Artes to visiting a coffee and orchid farm at Finca el Tempixque, it’s easy to see the same spirit imbued in Ron Zacapa, also in the many ways the city values artisanship and innovation.
For example, let’s look at Ron Zacapa and its uniqueness. Zacapa’s rum is made using virgin sugar cane (not molasses) and fermented using pineapple-derived yeast from Retalhuleu as well as bottled in Mixco. Speaking of bottles, each Zacapa 23 packaging comes equipped with petate bands — made by women who’re able to generate incomes via weaving. This allows them to support their families, go to school and more.
It’s said that there are more than 1,000 women currently involved with the initiative. At Villa Bokeh, a gorgeous and serene hotel in Antigua, I had the utmost pleasure of meeting Felipa Chacaj and Ana Chivalan — two inspiring women who have been able to feel empowered and in turn, empower others, with the programme.
Showcasing the synergy between Zacapa and Guatemala, both Chacaj and Chivalan also taught us how to weave the dried palm fibres. I was told that to create one petate band, 19 strings are needed. Well, let’s just say, both Chacaj and Chivalan are in a lane of their own. There’s no doubt about that.
Another instance that helped me see the intertwining between Zacapa and Guatemala is the visit to the aforementioned Finca el Tempixque. Flanked by Volcán de Fuego, Volcán de Agua and Acatenango, the renowned plantation showcases how the terroir and conditions affect the quality of the coffee. And if you didn’t already know, Guatemala is known for its Arabica beans beloved throughout the world. And with Antigua situated about 1,500 metres above sea level alongside volcanic soil, its coffee beans produce a full-bodied chocolate-forward flavour profile. During our tour of the farm (on an ATV, no less), we were able to see the coffee cherries in various stages of maturation.
Fun fact: This was also where Phil Rosenthal visited in the Guatemala City episode of ‘Somebody Feed Phil’ on Netflix. Check out Episode 8 of Season 8 to watch for yourself.
Guatemala is renowned for many things with rum and coffee being two of them. Hence, I can’t help but identify the similarities between both products. From the craftsmanship and innovations to their identities and formations shaped by Guatemala’s nature, both Zacapa and coffee (including the ones by Entre Volcanes which we visited) have so much in common.
It’s easy to notice the patience, hard work and time that go into the creation of these products. Perseverance definitely takes the cake in the creation of quality items that not only taste good but also continue to put Guatemala on the world map.
Right after the tour, we were reminded of the beautiful pairing of rum and coffee via a masterclass by Global Brand Ambassador, Vanessa Leon. And the cocktail of the day? ‘Zacapa Espresso Martini’, of course. With Volcán de Agua towering right across from us, we concocted our drink step by step using Zacapa 23, espresso, simple syrup and an orange peel. For garnishing, we used coffee beans, of course. Three, to be exact.
And what a way it was to immerse ourselves into both the beauty of Guatemala and the essence of Ron Zacapa. Guatemalan rum plus Guatemalan coffee? That’s as blissful as it gets. Cafe con ron, for the win.
During my time in Antigua with Ron Zacapa, I also had the opportunity to discover Antigua’s cocktail scene. The bar-hopping experience took me to three singular spots in the city: Itzam, Charleston and Los 3 Tiempos. Each establishment offered distinctive concepts and concoctions that not only spotlight Guatemalan culture but also Zacapa’s place as the go-to spirit for cocktails.
Think ‘Coctel Los Abuelos’ at Los 3 Tiempos which uses Zacapa Edición Negra, Chicha, Passionfruit Juice and Simple Syrup, ‘Sacrificio Maya’ at Charleston which utilises Zacapa 23, Vermouth and Beet & Bitter Syrup as well as Itzam’s ‘Kanich Ahau’ that’s also made with Zacap 23 alongside coffee liqueur and cacao liqueur. A personal standout was ‘Sacrificio Maya’ or Mayan Sacrifice — served in a ritual bowl-like cup.
Of course, this bar-hopping excursion in Antigua allowed us to savour and experience the versatility of Ron Zacapa. Layered, complex and well-balanced, the brand’s rums — from Zacapa 23 to Zacapa Edición Negra — are great companions for cocktails. Not only adding flair but also elevated flavours. There’s also Zacapa XO, which is recommended to be enjoyed neat or on the rocks, with the latter being my preferred option.
When there are free slots in my itinerary, I took time to explore the city by foot. The weather at the time interchanged between sunny in the afternoon and chilly in the evening. It’s easy to notice the colourful buildings (blue, red and yellow are common hues), bustling squares (including Parque Central) and lovely smiles on the faces of locals with every step I took. I was also amused by the motions of vehicles driving along the cobblestones in Antigua — maneuvered with prowess and experience.
Whenever I walked into a restaurant, a store or even places like MUNAG (Museo Nacional de Arte de Guatemala), I was met with warmth and friendliness. This includes experiences at Casa Santo Domingo, the historic Casa Troccoli where I learned to make ‘Panza Verde Guacamole’ and Villa Bokeh, helmed by Executive Chef Marcos Sáenz. Of course, the welcoming aura extended to the food too, ranging from ‘Yellow Corn & Black Pinol Duo’ to ‘Corn Chicken Chucitos’.
Our awe-inspiring adventure with Ron Zacapa was anchored by our stay at Casa Santo Domingo, a former convent that now houses a hotel, several museums, dining establishments and a spa. Here, I got to witness the convergence of tradition with modernity. The space showcases ruins from time gone by alongside beautifully designed facilities including El Refectorio and Capilla Lateral, where we enjoyed a Zacapa blending experience guided by Master Blender Lorena Vásquez and Global Brand Ambassador Vanessa Leon themselves.
It’s exactly all these singular elements that I’ve mentioned that makes it clear that Ron Zacapa is deeply rooted in Guatemala. And that is evident from the unique terroir and environment (and hence, the quality of the produce) to the different facets of its culture ranging from cuisine to architecture. Like Zacapa, Guatemala is so full of life, with so much complexity and aspects to see and experience. Both multi-dimensional, both special in their own ways. It’s easy to see the parallels with Ron Zacapa, rum that’s intrinsically Guatemalan.
I’d love to return to Antigua and Guatemala one day. But for now, it’s salud for now.
Learn more about Ron Zacapa HERE.
(Photos by Ron Zacapa)
Note : The information in this article is accurate as of the date of publication.