2024 Best Rum-Bartender (The Ultimate Awards): ÓSCAR LAFUENTE

TRL: Who is Óscar Lafuente?

Óscar Lafuente is a humble, friendly, and loving person who adores working with a friendly attitude and is a faithful lover of quality service. Born in Soria and current resident of The Canary Islands. Linked to hospitality since he was 16 years old and deeply in love with the profession since then. At present, he works as a teacher in Hecansa (Hotel and Catering Schools from the Canary Islands), as a speaker and consultant for several important hospitality groups and hotel chains, and as a Global Ambassador of Destilerías Arehucas.

TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen?

The rum for me means high-quality craft distillate and an indispensable key for hospitality and mixology.

I fell in love with rum when I arrived in Arehucas, but then I also fell in love with the brand, not only for the spirit, but for the human team who works in the company and the family who runs it. This makes my implication get higher and deeper with time.

TRL: Three essential characteristics that define the rum according to your perspective.

Glamour, beauty, and love.

TRL: What is the most important contribution you have made to the rum industry?

Spreading the rum formation all over the world and trying to make the message get as many bartenders as possible. In addition, I help this message reach the end customer too, and I work hard on the constant development of the mixology and research, development, and innovation. This has become my obsession since I wake up in the morning until I go to sleep at night.

TRL: Benefits that the rum industry has given you.

An important expertise on this wonderful spirit. This has allowed me to be at the forefront and I have developed extreme creativity, and these are the reasons that have made me win The Best Rum Bartender award.

TRL: What’s another thing you are passionate about, besides rum? Why?

Training, teaching, and keeping up with every update of my profession.

TRL: What is your favorite place for drinking rum?

It depends on the time, the company, and the cocktail I am about to drink.

TRL: Favorite drink + Recipe

Of course, my favorite drink is rum. My favorite cocktail is Ron Espresso with Arehucas 18 years old, coffee liquor, and tiramisu syrup.

TRL: Why is it important to educate the rum consumer

More than educating the consumer, I consider it more important to inform them, advise them, and propose different options to enjoy a drink with rum. The word “education” is more destined for students and professionals.

TRL: Any tips to train the palate and taste a good premium rum?

For a proper tasting, my recommendation is to move the glass just twice to swirl the rum inside the tasting glass. We taste a spirit of 37,5% minimum, so if we swirl it more than that we could lose the most volatile aromatic profiles. The second step is to blow lightly inside the glass and then approach it slowly to the nose to get all the organoleptic properties. After that, we take a little sip, and when we swallow it we take a deep breath as soon as we perceive it is in our stomach. Repeat all these steps two times.

TRL: How can the rum contribute to improving the crisis in some countries?

Rum is synonymous with joy, positivity, family, and sharing. What’s better than a rum shared with the people you love? This is very important to face any moment of crisis you can get through.

TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?

I think the rum must be ahead of other distillates because of its craft tradition of sugarcane juice. It makes it a sustainable and ecological drink with parameters that have been demanded for many years, and now they are booming.

TRL: Who would like to meet in the rum industry? What would you say to him/her?

I would tell them they are invited to know the facilities of the Destilería Arehucas and all our unique rums. This visit includes all the stages of the process which we call “From the field to the bottle”, and this makes people fall in love with the brand.

TRL: What are your next goals in the rum industry?

My goals in the rum industry are pretty clear: continue with the training, the teaching, and the innovation.

TRL: Plans you have when you leave the rum industry.

Honestly, I think I have a long time before retirement since I am a “young bartender”, but when it happens, I will try to visit all the craft distilleries in the world.

TRL: Why is the role of the bartender important in the rum industry?

The rum without a bartender is like a racing car without a good race driver. The product will not disappear, but it will never stand out. When you have an amazing product, you need someone who shows it, mixes it, and makes the people taste it. All the products work like this and need a great human team.

TRL: What is your advice for new generations in the rum industry?

My advice is always to find quality, crafted, ecological, low-sugar rums to reach the flavor that matches their taste, but also always enjoy responsible drinking.

TRL: How can people learn more about you? Website? Social media page?

Instagram: @lafuentedeblas

Linkedin: Óscar Lafuente de Blas

Facebook: Óscar Lafuente de Blas