JAIKER SOTO: Master Distiller, Master Blender and Rum Consultant

Jaiker Soto was born in Venezuela. B.S in Chemical Engineering, with 19 years of experience in the spirits production plants, with related experience from the sugarcane to the glass, in rums, including raw material handling, yeasting, mashing, fermentation, distillation, aging, blending, processing, aging warehousing, barrels selection, liquid development, QC-QA, R&D, sensory evaluation, educational experiences, brand ambassador and brand building duties.

He has worked for major rum production companies in Venezuela, Panama and Puerto Rico, holding positions in all production processes that have allowed him to obtain the experience and background to become a Master Distiller and Master Blender in the rum industry with multiple award-winning developed formulas for different rum brands. Similarly, he has worked as a consultant in rum manufacturing processes in Panamá, Costa Rica, and El Salvador, and has participated as a speaker and judge at international conferences and rum tasting competitions in the USA, France, Germany, UK, Spain, Colombia, and Mexico.

Learn more about Jaiker Soto in the following interview:

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

Rum is passion, magic, and the best combination between art and science. Around 2003, at the beginning of my professional career, I had the opportunity to visit a rum distillery in Venezuela, walking through the sugar cane fields, tasting the sweet juice, knowing the fermentation, distillation process and the alcohol production, aging, and final blending, where it all started. Later, I became a process engineer in this distillery.

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

Rum must be produced from sugar cane or any by-products. The interaction between wood and spirit in the aging process is fundamental for the evolution of flavors and aromas. The balance in color, aromas, and flavors, plus the consistency to maintain its character through time.

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

To contribute to raising the rum category globally, participating in educational sessions for consumers, enthusiasts, and hobbyists, developing formulas that revive the tradition and the most worthy heritage lineage in the rum-making process.

TRL: Benefits that the rum industry has given you.

I have been able to travel all around the world as a rum brand ambassador, working with different people and cultures, learning about different processes, brands, and products, sharing experiences with other colleagues, and being involved in the new challenges regarding marketing of the brands.

TRL: What’s another thing you are passionate about, in addition to rum? Why?

To be in contact with the nature, making outdoor activities and eco-tourism allow you to understand how the Earth has been evolving for centuries. This evolution is much related to the Rum. Mountain biking is my main hobby.

TRL: What is your favorite place for drinking rum?

The terrace at home, during the sunset, with good company listening to 70’s rock.

TRL: Favorite drink + Recipe

Manhattan

2 oz………………………………………………Extra-aged dark Rum

Splash           ………………………………………….Club Soda

Two Dashes…………………………………..Angostura Bitters

One………………………………………………Maraschino Cherry

1 oz………………………………………………Sweet Vermouth

Add crushed ice and club soda to a cocktail glass and set aside. Add the rum, vermouth, bitters, and ice to a mixing glass. Stir until well chilled. Discard ice and club soda from the cocktail glass. Strain into the chilled cocktail glass. Garnish with a maraschino cherry.

TRL: Why is it important to educate the rum consumer?

To make good rum takes years, and we cannot cut corners to achieve this goal. It is very important to educate the consumer on how to distinguish true quality rum, avoiding these produced with other ¨alternative¨ methods surrounding the industry. We have the responsibility to educate the consumer so they have the opportunity to sip an elixir and enjoy the sensory experience behind the aged liquid.

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

To enjoy a sublime sensory experience when tasting rum, it is important to follow a kind of ritual. Starting with a clean glass, the rum must be served at room temperature, one-third of the glass’s capacity.

First, the color is evaluated, the glass is shaken gently to observe the density of the liquid on the glass (tears or legs), then the aroma is evaluated, looking for notes of oaky wood, vanilla, nuts, caramel, raisins, chocolate, among others.

And finally, the palate for the flavors, a first sip to cleanse the mouth, and then a second sip to perceive the sensory descriptors of the flavor, starting with the sweetness of the sugar cane, the astringency of the wood, among others matching with the aromas.

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

The rum industry is directly related to the development of the communities due to the creation of jobs, the injection of resources into the local economy, the increase in tourism, and of course, the agro-industrial model that moves from the sugar-cane fields to the rum distillery.

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

Today the efforts to achieve sustainable development in the rum industry are greater every day, in search of achieving a minimum impact on the environment, being friendly to the environment is essential. To minimize emissions in the air, water and soil, reducing the carbon footprint and looking for packaging materials made with recycled materials and that are recyclable, is the trend to follow. We need a healthy planet to continue enjoying our rum in the best way.

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

All the people who share the same passion, dedication, and interest contribute to the category. Always welcome to have a good conversation with your peers in the industry.

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

To do my best, to keep going with my contribution in the evolution of the rum category, to develop new and exciting profiles for the most sophisticated palates around the world.

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

To travel around the world, especially to spend time in Japan tasting sake, to visit the Scottish Highlands to sip a good whisky production, and to visit Mendoza, Argentina, the vineyards, and wine cellars.

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

The role of the bartender is extremely important. They are like a psychologist is to a patient, they are always going to listen to you, securely keep your secrets, and prescribe you the best medicine.

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

Making rum is an interesting combination of the chemistry and engineering science with the soul, art, and imagination of the master blender, the result is inspiring. The rum has improved over time, in sensory profile and structure, to become a distillate, today in the XXI century that has been able to conquer the most demanding palates, worldwide. Rum is fun, just enjoy it.

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

Facebook: Jaiker Soto

Instagram: @jaiker.soto

Twitter: @jaikersoto