Issue link: https://digital.copcomm.com/i/97133
COVER STORY PHOTO: MARK TOMARAS An Exacting Process At the Forefront of Discovery Zara Ingilizian, Senior Vice President of Whiskeys and Rum at Diageo, 46 / the tasting panel / december 2012 Dulcinea ��� �� oz. Zacapa 23 Rum ��� 1 dash bittermens Xocolatl Mole Bitters ��� �� oz. Del Maguey Crema de Mezcal ��� �� oz. Lustau Solera Reserve Deluxe Cream Sherry Capataz Andres ��� Stir with ice. Strain into chilled coupe and garnish with a cherry. PHOTO: DOUG YOUNG For V��squez, who began working at Zacapa in 1984, crafting ultra-premium rums like Zacapa 23 and Zacapa XO is an exacting process. ���We only use the irst pressing from sugarcane, not molasses. My efforts have focused on a more sophisticated and more complex rum, while always maintaining its handcrafted quality.��� V��squez���s role is also decidedly hands-on. Speciically, she focuses her efforts on Zacapa���s barrel aging process, and personally travels abroad to choose the best barrels. Before blending, each batch of Zacapa 23 and Zacapa XO rests in American white oak whiskey barrels, sherry barrels and wine barrels; the XO spends an extra shift in French oak cognac barrels. V��squez explains that her methodical approach to aging is only part of the process: The barrel houses are located in the Guatemalan highlands of Quetzaltenango. ���The cooler temperatures help produce better balance between lavors and aromas. Also, because of the higher altitude, there is less oxygen, so the chemical processes are slower, further helping to produce smoother, more complex rum.��� acknowledges that while many consumers don���t think of rums beyond the white or spiced categories, the public���s afinity for and knowledge of such ultra-premium barrel-aged rums is growing, especially with the rise of the classic cocktail trend. ���Spirits enthusiasts across the country have come to appreciate the complexity and versatility of aged spirits such as scotches, bourbons and whiskeys,��� she says. ���However, there is a huge opportunity for consumers to discover ultra-premium sipping spirits, and we want Zacapa to be at the forefront of that discovery.��� Despite the fact that Zacapa rums are admired for their intense lavors and aromas when served neat or on the rocks, the resurgence of vintage cocktails has led mixologists to discover that the deep, rich lavors of Zacapa can take the place of scotch and bourbon in drinks. ���We encourage mixologists to reinvent classic cocktails with Zacapa for a modern twist,��� Ingilizian says. V��squez wholeheartedly endorses such an approach, as well. ���I love cocktails made with Zacapa. The rum raises the quality in drinks like the Manhattan and the Old Fashioned,��� she says, adding that she also loves enjoying an array of foods with Zacapa 23, such as red meat, lamb, tuna and duck. ���By adding a little bit of Zacapa to the sauces for such dishes the results are exceptional. With desserts, I love the XO.��� Whether continuing to produce Zacapa 23 and Zacapa XO, or when she���s developing new, limited-edition varieties on a regular basis, V��squez puts so much attention into the details that after it leaves the facilities she can safely let the rum do the boasting for her. That was certainly the case, she remembers, when Zacapa became the very irst inductee into the International Rum Festival���s Hall of Fame in 2003. ���I felt great satisfaction,��� she says. ���It felt like a child of mine graduating from a university, or giving a great speech in front of a global audience.��� At Raines Law Room, a speakeasy in New York City, Head Bartender Meaghan Dorman created this special drink using Zacapa 23.