This post brought to you by Diageo. All opinions are 100% mine.
Guess what time of year it is? Easter? No, try again! Did you say Spring Break…? Need a hint? It’s time for the holidays to roll around, along with all of those delicious desserts and perfect toasts that could use a little something special! There are several things I do differently during the holidays than others do. For one, I can’t stand pumpkin pie. It’s always too thick for me. How good can pie really be if you can’t stomach it without whipped cream? So, of course, I had to mess with it a little bit.
Not only do I fold in whipped cream in place of half of the evaporated milk, but I also get in about 3 or 4 tsp of warm, delicious premium dark rum to give it an extra pop of taste. I carry that rum over to my infamous pumpkin latte that doesn’t taste right without a little rum in it.
Zapaca rum, named for the town of Zapaca in Guatemala, is a beautiful premium dark rum made with quality sugar cane grown in fertile volcanic soil. They don’t use molasses to make their rum, they use virgin sugar cane honey as their base.
Zacapa premium rum is then aged in Quetzaltenango in an aging facility called The House Above the Clouds which stands at 2,300 meters above sea level and is one of the highest in the world. At The House Above the Clouds (don’t you love that name?) they use a 500 year old aging process in which each drop of rum passes through several casks and the rum derives complex flavors, not only from the slow aging process, but also from casks that were used previously for Pedro Ximenez wines, Olosoro sherry and – my favorite – American whiskey.
Interested in learning more? You might consider joining the Zacapa Society where you’ll be able to learn even more about Zapaca aged rum and might even be eligible for prize and gifts!
So, I’ve told you my secret for using Zapaca premium rum in holiday recipes – what’s yours?
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