objective of module

Take a virtual tour of the Zacapa "House Above the Clouds" and learn the fine points of how rum is distilled and aged.

From Cask To Cocktail Studio

The makers of Ron Zacapa 23 oversee every step of the creation of this cask-aged spirit:

  • The type of oak, the spirit previously housed within, and the building process of the casks all contribute to the nuanced flavor profile.
  • The location of the distillery, at an extremely high altitude, slows the aging process to allow the spirit to mingle with oak and fantastic flavors to develop.
  • There are three stages of maturation which take place during the aging process, during which casks are rotated and placed at varying heights on the distillery floor.


World Class Training Booklet From Cask to Cocktail Studio Notes


Use this knowledge to experiment with ingredients in your cocktails that bring out all the different flavor notes we’ve discussed today.

Realize that you can treat Zacapa as a brown spirit, and not just a rum, and apply it to spaces traditionally reserved for whiskies and Cognacs.


Lorena Vásquez

Lorena is a Ron Zacapa Centenario Master Blender of 34 years. She is Nicaraguan by birth, and in addition to her expert knowledge of rum, she holds a bachelor’s degree in Chemistry & Pharmacy with studies in Food Technology and Business Administration. Passionate about the art of crafting premium rum and driven by her quest for perfection, she considers her job to be one of the greatest in the world—being a master blender is not a profession but a way of life.

Dave Broom

Dave Broom is a Glaswegian who gets paid to drink and then write about it. He’s been getting away with it for over 30 years.

Lynette Marrero

In 2011 Lynette Marrero created Speed Rack, which combines a cocktail competition for women bartenders and a fundraiser for breast cancer-related charities. She was honored by the James Beard Awards as one of America’s Leading Female Mixologists 2009 and was named Food & Wine/Fortune Magazine’s Most Innovative Women in Food and Drink 2015. In July 2019 Marrero received the Tales of the Cocktails’ Spirited Awards Best Mentor and the inaugural Philanthropy Award for her work with Speed Rack.

Mark Moriarty

Mark is a 27-year old chef based in Dublin, Ireland. He works at The Greenhouse restaurant, under head chef Mickael Viljanen, which holds one Michelin star. In addition, he works across numerous food projects, including TV, brand consultancy, global pop-up restaurants and ambassador roles. Mark also acts as Diageo Reserve’s “Global Gastronomer.” Mark is a former San Pellegrino World Young Chef of the Year and is listed on the Forbes 30 under 30.

Lauren Mote

Lauren is the Diageo Reserve Global Cocktailian, co-creator of Bittered Sling Bitters, sommelier, writer, and spirits judge. A former World Class Canada champ and top 12 in the world, Lauren now spearheads our World Class Studios educational program: she creates programming for bartenders, ambassadors, customers and consumers across 60 countries. She’s also the global ambassador for the World Class program and represents the entire Reserve portfolio.