Reserva Limitada Pairing

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Tobacco & Rum

                                 RESERVA LIMITADA PAIRING

Another year is coming to an end and this one was special to me, marked by the speed with which it flew by and because of how fast i had to put together this pairing. This year was also filled with pairings made with classic cocktails like the Rusty Nail (Rusty Hook version) and the Rum Manhattan. In a few pairings, the cigars took center stage, which is not surprising, but I remember them as if I had smoked them last week.

December caught me by surprise for several reasons, one was the Rum University Level 1 course, which I taught for the first time in Panama City, Panama. It turned out fantastic and it opened up new markets. I’m also about to open up my own rum bar, upstairs from Red Frog in Santiago. Despite Red Frog being in operation for three years, we have struggled with the business because the economy in Chile is not as strong as it appears to be. Having said all this, it has been an outstanding year, one filled with promises of even greater success for 2019.

I must say that I struggled to put together a pairing worthy of December. Many of the rum bottles I have available did not pass the test when I tried the rums neat, so I returned to the rum version of a classic cocktail: the Old Fashioned.

The rum I selected is the Bacardi Gran Reserva Limitada, a rum I tasted and purchased for the first time at duty Free in Puerto Rico, in an antique presentation, which I prefer much better than the current presentation, but we are told that the rum inside both is supposed to be the same. The original bottle was consumed at a tasting of the “Toby and Lulu” club, which is a club of cigar smokers that I run as a brotherhood and which we will be re-activating upon launching my rum bar.

I selected a Champagne Noir Cigar from Perdomo Reserve, a Nicaraguan tobacco through and through, but not as aggressive as it appearance suggests. It is rolled very well and has perfect head and foot. The cigar did not draw very well during the first third, but this due to the format (Toro, 6 x 50). It was also smoother than I expected, given the Nicaraguan tobaccos.

The cocktail is made according to the classic recipe, caramelizing the brown sugar that was previously mixed with Angostura Bitters. I then added 2 1⁄2 oz of Ron Bacardi Gran Reserva Limitada. The first few sips of the cocktail had strong herbal and fresh notes, which turned into leather and toasted hay (quite literally, similar to when you burn dry grass).

As I smoke my way into the second third, the sweetness from the cocktail becomes more apparent, giving the rum a smoother and longer finish.

Depending on the amount of sugar we add to the recipe, the finish can be even smoother, highlighting the notes of caramel or panela, while the herbal notes become more those of chamomile, which was perfect to accompany the increasing intensity of the tobacco.

As a personal choice, not necessarily as part of the pairing, I incorporated a cup of espresso and a touch of Ron Colibrí from Panama, which is a basic artisanal rum bottled at high proof, which makes it the ideal way to end a pairing like this one.

I hope this end of year brings everyone a lot of pairings and pairing opportunities that turn out fantastic. I also hope that all my readers will find inspiration in next year’s pairings so they can create unforgettable memories of their own. I wish all much success, and hopefully the accomplishments will also be accompanied by rum, which would make them even better!

Regards,

Philip III Barake

#GR CigarPairing

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My name is Philip III Barake, Sommelier by trade. As a result of working with selected

restaurants and wine producers in Chile, I started developing a passion for distilled spirits and cigars. As part of my most recent job, I had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.

But my passion for spirits and cigars did not end there; in 2010 I had the honor of representing Chile at the International Cigar Sommelier Competition, where I won first place, becoming the first South American to ever achieve that feat.

Now I face the challenge of impressing the readers of “Got Rum?” with what is perhaps the toughest task for a Sommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.

I believe a pairing is an experience that should not be limited to only two products; it is something that can be incorporated into our lives. I hope to help our readers discover and appreciate the pleasure of trying new things (or experiencing known things in new ways).