Mixologist / Speaker: ANGELO MARTINELLI

Since 2001, Angelo Martinelli was working in the hospitality industry. He is 40 years old and living in Heidelberg (Germany). Today, having his own bar catering he does bar consulting and supports the bars and restaurants. He is also a Brand Ambassador of Maison Ferrand, Plantation Rum. He gets inspired while traveling around the world and learning new tendencies and techniques. If you want to know about him, enjoy the next interview:

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

Rum means experience and passion for me. People start with the years to enjoy the rum and to understand it.

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

Rich in taste, aromatic, and fruity.

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

For my catering events, I use at least two signature cocktails with rum, and also for the bar consulting, I make a large rum list.

TRL: Benefits that the rum industry has given you.

I visited the West Indies Distillery in Barbados and the Headquarters of Maison Ferrand. A lot of bartenders in the area where I work as a Brand Ambassador call me by name and are happy when I enter the bar with a bag full of new products.

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

What I like is tequila, mezcal, and bitter.

TRL: What is your favorite place for drinking rum?

Everywhere, especially in a pleasant piano bar.

TRL: Favorite drink + Recipe Rum old fashioned with dried bacon

– 2 oz Rum Plantation Grande Reserve

– 3 Dash of Chocolate bitter

– 2 bar spoon of hazelnut syrup

– Stir all ingredients in a mixing glass full of ice. (1 min)

– Straight up in a tumbler with a big ice cube.

– Garnished with dried bacon / or for a vegan toasted pineapple slice with a vanilla aroma.

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

Rum consumers have to understand how the rum is being produced, know its strength, and respect it while drinking.

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

As a starter, I recommend  3 stars Plantation Rum or a Rhum Agricole from the Distillery Clement. It is not aged ru(h)m and is really rich in the taste of sugarcane. My second choice is the Grande Reserve Plantation aged rum (3 years) in French oak, which has fruity and spiced notes.

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

Yes, there are now some companies that have converted to photovoltaic systems. Economically makes more sense.

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

The exchange with colleagues is rather spontaneous.

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

Developing my knowledge and teaching my guests and clients about rum.

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

He is the companion and guide of the guests. It is therefore important to have a well-trained bartender behind the bar.

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

To cultivate and keep the tradition.

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