"Got Rum?" Team Interview 2025

by ,

Putting together a monthly magazine is not an easy task.  Thankfully for us at “Got Rum?”, we have the world’s best contributing writers, who tirelessly produce content for us, month after month!

It is easy, however, for readers to lose track of the people behind the stories, so each December we reserve space for our contributors to share a bit of information about themselves, their achievements, goals and observations.

Here is a quick update from Luis and me:

“Got Rum?” has been around for 24 years and we are grateful to have such a loyal readership.  We are always keen to hear which topics are most and least interesting, so please continue to tell us about your interests/needs!As stated in Luis’ column on page 5, the alcohol beverage industry continues to have a rough time.  We are pleased to report, however, that we’ve actively helped several distilleries survive, through strategic planning and that we’re working with many more.  In response to our clients’ needs, Rum Central has increased its role as a supplier of bulk spirits, offerings now include Tequila, Brandy, Rum and Vodka.  Gin and Whiskey will be added to our portfolio in 2026.  In 2025 we also completed a large investment to expand our finishing barrels options.  We now have Amburana, Brandy, Cognac, Naranja and Tokaji, in addition to our standard finishing casks (Armagnac, Port, Sherry, Tempranillo, etc.)Rum Central’s co-packing services performed exceedingly well.  We gained numerous new brands, and we continue to offer strategic packing options to our clients.The Rum University’s new campus, at Rum Central in Texas, has allowed us to expand our course offerings to distillery owners and operators, in addition to the classes we teach at Moonshine University in Kentucky.  Stay tuned for the 2026 Course Schedule!

I wish all a very happy holiday season and hope that 2026 brings us all better news about our beloved rum industry!

Margaret Ayala

1. Of all the rums you reviewed this year, is there a particular one that stood out, and why?  

The C made such a positive impression that I am using it as one of my go-to house rums. It is an easy sipper and is versatile in a wide range of cocktails, so I decided to keep the expression in stock.

2. Have you added any rums to your “favorite” list this year (even if you didn’t review them for the magazine)?  

Diplomático Rum Selección De Familia, which I reviewed last December, has become a favorite of that brand’s portfolio. Hamilton Breezeway Rum became a go-to product for Daiquiris and Tiki/tropical cocktails.  

3. Have you noticed any consumer trends this year that are different from previous years?  

There is a split happening among spirit consumers. With the challenges of the U.S. economy, I have seen the fatigue with high priced rums continue to grow. With everything costing more, consumers are being more savvy about their purchases and getting the most for their money. I have seen resentment grow toward brands releasing high-end products that cost more than a house or car payment. 

4. Do you have rum-related travel plans or activities for next year?  

I hope to visit some distilleries and attend a couple of festivals and conferences if my schedule permits them.  

5. Is there anything else that you’d like to share with our readers?

 I would like to extend my gratitude to the readers and hope they continue to enjoy the reviews and content of the magazine.   Wishing everyone happy holidays and a wonderful new year.

1. This has been an exciting and wonderful year for you, moving to Punta Arenas and becoming a Dad for the first time. Congratulations!  How have you been doing settling into your new role?

Yes, it has been a year full of highs and lows!  At the beginning of the year I accepted a challenge to open a new restaurant in Punta Arenas.  I spent a whole year overseeing the construction and opening of the building.  At the end, however, I made the controversial decision to leave the project, so that I could spend more time with my son, Joaquin, who will soon celebrate his 1 birthday.  I am amazed by how much he changes on a daily basis and I just don’t want to miss any of it.

At the same time, I can devote more time to the main reason behind my decision to accept the restaurant challenge in the first place: to find the perfect location for a distillery in Patagonia, both for aging and for distilling.  The focus will be on premium rums, aged for a very long time.  The low temperature and dominant winds will play a key role in this special project.If everything turns out according to my plans, soon I will identify the third and final partner and we’ll be able to bring this majestic project to life, culminating in the southernmost distillery in the entire continent.

Lastly, to smoke now I have to find the right time and place, days with little wind and when my paternal duties allow.  At the end, I hope to be able to leave something behind for Joaquin, something that I managed to achieve in my short life.

2. Any highlights you can share about the spirits and hospitality industry in Chile?  

I can describe to you in more detail the area where I live now.  It is an excellent tourist destination, for at least 5 months each year.  The main two destinations are: the first one is Torres del Paine Park and the second one, which is consistently becoming more popular, is as a launching point for Antarctic tourism.

Punta Arenas has positive and negative sides, as it relates to tourism: it is a beautiful city, the residents are primarily from this zone to the extent that they feel isolated from the rest of the country.  

On the other hand, the city needs to be more receptive to the needs of the tourists, such as, having more restaurants along the Straight of Magellan coastline and having more businesses open on Sundays.  Addressing these points, plus having a few more tourist attractions, would make Punta Arenas a stronger, better prepared city.  If everything works out according to the plan, touring the distillery would be an obvious activity for all visitors.

3. Two years ago there were many new cigar brands that were introduced into Chile, have they managed to stay in business?  Do any of them stand out to you?

Except for the domestic brand that has its cigars made in the Dominican Republic, with tobacco from different regions, there is another group of cigar lovers: Grupo Zeron, that attracts consumers with some non-Cuban brands, such as Padrón, Rocky Patel, Arturo Fuente and Alec Bradley, among many.  It is a great opportunity to smoke cigars that would otherwise require travel to acquire them.  The Casa del Habano in Santiago continues to be a solid, trustworthy source of Habanos.  Another cigar-smoking friend of mine, Anabel, wants to import EP Carrillo and AJ Fernandez.  I regularly ask her when they will be available, since I’m anxious to try them.All these things help the market, at least the market I’m most comfortable with, which is the one comprised by cigar smokers.

4. Of all the Cigar & Rum Pairings that you have done for “Got Rum?” this year, is there one that stands out for you, one that you’ve repeated multiple times?

I’d say that I have combined ideas drawn from the pairings, I regularly reach out for rums when making Old Fashioned cocktails.  This year I used this cocktail quite a bit, the truth is that I really enjoy the rum version more than the original American Whiskey one.  As far as cigars, while it is true that I’ve used several classic and Cuban brands, one that I keep going back to are the small Fuller “Nápoles,” which have the ideal size when time and space are limited.  They are perfect with a coffee (something that is in abundant supply in Punta Arenas) or with rum, either neat or mixed in rum-versions of classic cocktails.  I’d say that this is one of the most popular pairings I’ve done this year, without a doubt.5. Is there anything else that you’d like to share with your fans?I hope that next year I can surprise everyone with good news about this crazy idea that started around 2015 and which I hope to put into action in 2026.  I wish good health to all my readers and to their families and hope that the new year is filled with success and happiness.

1. You took a few months off from publishing articles in the magazine to do rum research.  Can you share any of your findings and future plans?

I would like to continue my series on the History of Cuban Rum up to the present day. The problem is the sources. Cuba is going through a very, very, difficult situation and accessing reliable primary sources is difficult, almost impossible, at least for me. Fortunately, I found two books - María Victoria Arechabala Fernández and Antonío Santamaría García “ARECHABALA Azúcar y Ron”,  and “ORO BLANCO Una Historia Empresarial del Ron Cubano” by Manuel Bonera Miranda – that allowed me to write the articles I published in the last few issues and others that are yet to come. As for the future, we’ll see. In any case, the history of Cuban rum is still ongoing, and I would like to devote many more articles to it. In the meantime, however, I will intersperse the series with articles on other topics related to the history of rum.

2. Craft distilleries in the USA are struggling, many closed down this year and many more are likely to follow suit next year.  How is the craft spirits industry in Italy, in general and the rum industry more specifically?

As far as I know, craft distillation in Italy is still a small-scale phenomenon, with limited production. However, there are many small distilleries producing typical Italian amari and other spirits, and I don’t think they are in crisis, quite the contrary. The novelty in recent years is that craft distilleries producing rum have sprung up and continue to do so. In many cases, producers have replanted sugarcane, which was once widespread in Sicily, and use the juice from their own cane. Others buy the raw material in the market. See my article THE TRAVELLING RUM HISTORIAN SICILY in May 2025 issue. There are also rumors of interest from major players in the sector. Wait and see.

3. RTD consumption has been on the rise in the USA, are you seeing the same trend in Europe this year?

I haven’t traveled much in years, I rarely go out in the evening, and I’m no longer in touch with the market, if only because of my age. But no, I don’t think RTD consumption is growing significantly in Italy, and, from what little I know, not even in Europe.

4. Is there anything else that you’d like to share with our readers?

The history of rum in particular, and of spirits in general, has become my intellectual passion. I hope our readers enjoy reading my articles as much as I enjoy writing them.

1. We have seen a lot of ups and downs in the spirits industry this year, too many operations have already failed and more will meet the same fate next year.  Is there anything in particular that stands out for you?

I think 2025 was the perfect storm of elements battering the spirit industry. First, I think people are drinking less for a variety of reasons: health, personal finances, public pressure, etc. When people do consume, no-alcohol beverages, low alcohol drinks and hard seltzers are often the popular choice. The growing legalization of cannabis products has also had an effect. The confusion surrounding tariffs certainly affected attitudes in some countries and distribution and sales in others. In our rum world, sales of spiced rums, flavored rums and mass-marketed white rums are down, again as people drink less. Our saving grace maybe the slow progress we are making in our attempts to ‘premiunize’ rum. We now have producers, big and small, that are making great rums that are well crafted, artfully blended and longer aged. Independent bottlers offer us rums, rhums, rons, cachaças, aquardientes and clarins from countries we never suspected made great spirits. My hope is that we do not price ourselves out of interest with the everyday consumer, like our cousins in the whiskey world.

2. The holiday season is upon us and we are curious to know what holiday cocktail you have chosen for this year’s celebrations?

We were lucky enough to have my brother and daughter join us in Arizona for Thanksgiving this year and the Holiday spirits were definitely flowing. During the day, my daughter was making a drink she called a Rum & Spice Ember:

  • 2 oz Appleton 8 Rum
  • 1 oz cinnamon syrup
  • ½ oz fresh lemon juice
  • ½ oz ginger liqueur
  • 2 dashes nutmeg bitters

Shake all ingredients and pour into a rocks glass with a big ice cube.

My brother always enjoys a good Rum Old Fashioned. Here is our version:

  • 1 oz Denizen Vatted Dark Rum
  • 1 oz Smith & Cross Rum
  • ½ oz 2x Demerara syrup
  • Dashes of orange and Angostura Bitters.

Stirred and poured into a rocks glass.

Even though our nights here in Phoenix are pretty mild this time of year (50˚F), we wanted something warm to drink around the fire pit and came up with this concoction:

  • 2 oz Hamilton 86 Rum
  • ½ oz maple syrup
  • ½ oz orange liqueur
  • A dash of bitters

All mixed in a mug and the filled with hot water, a cinnamon stick and an orange slice.

3. You are an avid reader, are there any new books that you have enjoyed and would recommend as “must haves”?

I really enjoyed The Rum Never Sets; 300 years of Royal Navy and London Dock Rum by Matt Pietrek and Alexandre Gabriel. The first part of the book is Pietrek’s well researched history of Royal Navy rum and the blending process at the London Docks. The second part of the book describes how Gabriel was able to define seven key elements in the manufacture of Royal Navy Rum, the roles they played and how he was able to incorporate those in his facilities in the Caribbean and in Europe to create his version of a Naval rum.

Right now, I am reading RUM: Empire in a Glass by drink historian Bill Johns. This is a big book, 446 pages. The publisher describes the book: This is not a tasting guide. It is a cultural reckoning in a glass. Equal parts history, anthropology, and sensory exploration, Rum: Empire in the Glass challenges readers to drink with memory—and to ask, every time they lift a glass: what was the cost of this sweetness?

Next on the list is The Invention of Rum: Creating the Quintessential Atlantic Commodity by Jordan B. Smith. This 228 page book just came out in October. Again, from the publisher: Based on extensive archival research in the Caribbean, North America, and Britain, The Invention of Rum narrates the seventeenth- and eighteenth-century history of one of the Atlantic world’s most ubiquitous products. Smith casts this everyday item as both a crucial example of negotiation between Europeans, Africans, and Americans and a harbinger of modernity, connecting rum’s early history to the current global market.

In March of next year. Canada in the Age of Rum by Allan Greer will be published by McGill-Queen’s University Press as part of their Studies in Early Canada series. 

This will be followed in June by The World of Rum by Laurence Marot from Gelding Street Press.

4. Is there anything else that you’d like to share with our readers?

I hope your holidays are filled with family, good friends, good food and good spirits!