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Zacapa uses only the first pressing of sugar cane, delightfully called “virgin sugar cane honey.” After distillation, it’s aged in a series of casks that previously stored robust bourbons, delicate sherries and fine Pedro Ximenez wines. Like a fine Cognac or single malt scotch, the rich, sophisticated taste of Zacapa is best enjoyed when sipped and savoured neat or on the rocks.

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