Cover Lorena Vásquez

Headstrong yet warm, fiercely passionate yet approachable: these are the words that capture the essence of Lorena Vásquez, the visionary master blender of Ron Zacapa

Once referred to as a pirate’s drink of choice, rum has now evolved into a beloved spirit, cherished by bartenders and mixologists alike, thanks to its undeniable contribution to the world of cocktails. Lorena Vásquez, a Nicaraguan by birth, rose through the ranks of a male-dominated industry, driven by her passionate quest for perfection and an acute sense of taste and smell—the result of which has led to the creation of a delicious sipping rum that can be enjoyed on its own or in cocktails.

More than just a master blender, Vásquez represents the soul of Guatemalan rum-making. Her approach transcends technical skill, embodying a philosophy that melds craftsmanship with artistry. With a palate as nuanced as her personality, Vásquez doesn’t just create; she tells a story in every carefully curated blend. To her, rum is not just as a beverage; it is a living narrative of culture, technique, and passion.

Vásquez’s academic background uniquely positioned her for success in the rum industry. A bachelor’s degree in Chemistry & Pharmacy provided a scientific foundation that set her apart from her peers; while her studies in Food Technology and Business Administration equipped her with a comprehensive understanding of product development and industry dynamics. This multidisciplinary education enabled Vásquez to approach rum crafting with both scientific precision and business acumen, contributing to her remarkable professional achievements in the field.

Here’s a little-known fact about Vásquez: When she first moved to Guatemala, she started working in the beer industry but funnily enough, is not a fan of beer.

Read more: Award winning Guatemalan rum Ron Zacapa makes anticipated debut in Singapore

Tatler Asia
Above Lorena Vásquez

Having to navigate her way through the industry as a young woman certainly had its struggles. Below, Vásquez shares her passion, inspiration, and the process in her work.

As one of few women in the spirits industry, what inspired you to pursue a career in the rum industry?

Lorena Vásquez (LV): Being one of few female master blenders is a true inspiration reflected in my work. I started my work at Zacapa when I was 29 years old and was able to quickly rise [through the ranks] despite being an industry dominated by men—which was definitely not easy.

When I [first] started at Zacapa, I was one of the only women working there. Now, we have tons of women in all types of roles. It inspires me to see so many women around me every day and I hope we continue to see progress throughout the industry. It is important for me to create examples for women so that they know it is possible to do anything they are passionate about. I’m very proud to have generated a culture within our company where I’ve given many opportunities to other women to pursue the career of their dreams in a male-dominated industry. As a female, I will always support women and encourage them to pursue what they want and not allow any barriers to stop them.

It is very important [to have] knowledge of the job, to be persistent, passionate and dedicated.

How do you balance tradition with innovation in your role as Zacapa’s master blender?

LV: The heart of rum making is putting passion into every stage of the process. We maintain tradition in the processes that are important for aromas and flavours and innovation in aspects that affect the artisanal part.

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Zacapa rum is known for its unique solera ageing process. Can you explain how this method sets Zacapa apart from other premium rums?

LV: The Solera aging system consists of mixing young rums with old rums, so that the young rums [can] acquire their aromas and flavours. With the different mixtures, we change the types of barrels used. For Zacapa Solera No. 23, four types of barrels are used and for Zacapa X.O, five types are used.

What role does Guatemala’s high-altitude aging process play in shaping Zacapa’s flavour profile?

LV: At sea level, the air is warmer and the air pressure is lower, the temperature is higher, which creates accelerated aging. The opposite is true when aging at high altitude. At high altitude, the climate is cooler and the air is thinner, which creates a favourable environment for slow aging.

We view the slow aging altitude as a gourmet chef sees the creation of a delicious meal–the best things in life take time.

Zacapa utilises barrels that once aged bourbon, sherry, and Pedro Ximénez wine. How do these barrels influence the final taste?

LV: Each barrel contributes different aromas and flavours, like the colours in a work of art.

The white oak, ex-American whiskey barrels contribute notes of vanilla wood; the re-burned ex-American whiskey barrels contribute toasted notes [of] toffee, toasted almonds, toasted coconut and caramel; the barrels that previously aged Oloroso Sherry contribute notes of caramelised red fruits, nuts; the barrels that aged Pedro Ximenez wines contribute notes of raisins, plums, figs, dates and the sweet flavour found in Ron Zacapa.

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How do local ingredients and Guatemalan culture influence Zacapa rum’s production and identity?

LV: Each glass of Zacapa rum is not just rum, it is the spirit of Guatemala—the morning dew, the work of men and women who make it with great passion.

How do you think it would resonate with the Asian market? Why pick Singapore to launch this in Asia?

LV: Asia is growing and Asians appreciate and value good quality products. Singapore is very cosmopolitan; it is a meeting point for many cultures.

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Ron Zacapa

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