In 1976, Sakaipa rum was born to commemorate the 100th anniversary of the establishment of the Guatemalan city of Zacapa . Sakepa Rum is carefully brewed to achieve the ultimate harmony of time and space. Among the mountains of Guatemala, Sakepa rum is matured in the "House of Clouds" at an altitude of 2,300 meters. The cool air at high altitude delays the ripening process. Sakepa rum uses sugar cane as the raw material. The sugar cane is pressed and concentrated to form the original sugar cane syrup, and finally becomes rum.

Unlike most rums made from molasses, Sakepa's rum is made from the first press of sugar cane. The fermentation process of Sakepa uses a yeast strain extracted from pineapple that produces incredible fragrance and flavor. During the distillation, the flavor and aroma characteristics of each rum are defined.

Sakepa supports the Guatemalan community by hiring more than 700 female weavers to create petal-like straps to decorate each bottle of Sakepa No. 23 rum. Bottlement and distribution are carried out at Mixco. From cereals to glass, Sakepa rum is integrated into the community of the country and is proud of Guatemalan roots.