2024 Best Rum-Bartender (The Ultimate Awards): GASTÓN “THE GASTY” SANTANDREU
TRL: Who is Gastón Santandreu?
I was born on January 20, in Montevideo, Uruguay, and currently live in Lagomar. I specialize in Tiki mixology and I am now a pioneer of this type of mixology in Uruguay, getting recognition on local, regional, and international levels.
I approached gastronomy through flair bartending in 2005, actively competing until 2019, winning several tournaments. I discovered the Tiki world in 2015 when I worked as a mixology instructor at the Centro Internacional de Coctelería (CIC) in Buenos Aires. Since 2021, I have been a mixology instructor for the Instituto Gastronómico de las Américas (IGA) in Uruguay.
TRL: What does rum mean to you? What made you fall in love with rum and when did it happen?
Rum is a fundamental part of my life. It has opened many doors for me and introduced me to many colleagues and friends over the years.
I fell in love with rum in a nightclub. I have always been a responsible drinker, but I discovered that when I drank rum, I was happy and didn’t have a headache the next day. I had fond memories of a good night for cocktails (Cuba Libre) and friends.
TRL: Three essential characteristics that define rum from your perspective.
Rum is a Latin product that unites all Latinos. Rum has been produced throughout the history of every country in the Americas. For several Central American countries, the phrase “Rum and freedom go hand in hand” is a fact. I believe it is one of the most versatile beverages in the world, if not the most, as it suits various budgets and realities. Rum has everything from young products to aged ones, and now with new trends, its profile has become even larger.
TRL: What is the most important contribution you have made to the rum industry?
Teaching how to classify and drink rum correctly, explaining the differences in origins and styles. It had a significant impact here in Uruguay and the region. I also believe that by training people in Argentina and Uruguay and being in contact with new generations, I have contributed to them learning from the start how to classify rum correctly.
TRL: Benefits the rum industry has provided you.
It has opened many doors to countries and places I have never dreamed of visiting. For this reason, I am very grateful.
TRL: What other passions do you have besides rum? Why?
Flair bartending and mixology are my life’s work. Flair is a way of understanding life. Mixology and gastronomy are the only arts that can be eaten and drunk, giving us that artist’s touch that many people do not understand.
TRL: Your favorite place to taste rum?
I don’t have a specific favorite place, but it must be with friends, enjoying the moment.
TRL: Favorite drink + Recipe
Charrúa Tai
1 ½ Oz Jamaican Rum
1 Oz Aged Puerto Rican Rum
¾ Oz Aperol
¾ Oz Passion Fruit Juice
¼ Lime Juice
¾ Oz Bar Syrup
½ Oz Orgeat
Shake/ Flash Blend. Garnish with mint and grated nutmeg.
TRL: Why is it important to educate the rum consumer?
It is essential; it’s the most crucial part of the process.
TRL: Any advice for training the palate to taste a good premium rum?
A teacher gave me a tip: go to a bakery, buy and smell essences once a week. Then go to the nearest bar and taste some rum. Note what you smell, see, and taste. That way, you can discover a lot of sensations and aromas.
TRL: How can rum help improve the crisis in some countries?
Rum is work, sacrifice, passion, and love. My grandmother used to say that work dignifies a man. Undoubtedly, brands must improve their contribution to production line workers for better dignity.
TRL: Is the commitment to sustainable development the key to the success of the rum industry globally? Why?
For some companies, yes. For the stronger brands, it is undoubtedly a way of understanding the business and the production of this beautiful product. However, I also understand it is a significant economic investment, and many small or micro-distilleries, while trying to maximize their resources, are not yet entirely sustainable, which is understandable.
TRL: Who would you like to meet in the rum industry? What would you say?
I already met the person I wanted to meet, Nelson Hernández, Master Distiller of Diplomático. I would tell him that when I discovered his rum in 2007 in Colombia, it changed my life, and it was wonderful to talk with him at the Paris Rhum Fest this year. Deep admiration and respect for him and all the master distillers I have had the pleasure of meeting. Thanks for sharing the time and wisdom with me.
TRL: What are your next goals in the rum industry?
Continue working so that people keep getting to know this distilled spirit and try to win the title of Best Rum Bartender in the World next year. This year, I came close, but as long as there is life, there is opportunity.
TRL: What plans do you have after leaving the rum industry?
I haven’t thought about it yet, but I think it will be to enjoy good rums with friends at home.
TRL: Why is the bartender’s role important in the rum industry?
I believe that they are a fundamental factor in the industry, with the cocktail instructors, because they are in charge of transmitting the qualities of this noble spirit to the public. Additionally, the bartender is responsible for creating mixes and choosing which liquors to use. Without Victor, we would not have Mai-Tai; Without Donn, we wouldn’t have zombies; Without Jeff, we wouldn’t have painkillers, etc.
TRL: What is your advice for new generations in the rum industry?
Study, taste, train, travel, meet people, and repeat.
TRL: How can people learn more about you? Website? Social media page?
Follow me on my social media @the_gasty or @tiki.uy
