Rum Connoisseur

Interview Of The Week

OTTO FLORES

Barceló Brand Ambassador

 

1. Who is Otto Flores?

I was born in Santo Domingo, Dominican Republic. A business professional with a vast expertise and master’s degree in Management and Productivity. Proactive and oriented towards analytical and strategic objectives with more than a decade of experience in various administrative areas.

Barceló Brand Ambassador by vocation; an aptitude developed and strengthened through studies conducted in areas such as oenology, sugar cane as a raw material, rums and spirits in general. Faithful prophet of the experience lived when tasting Barceló and a member of this prestigious brand since 2012.

 

2. The biggest achievement you personally feel you have accomplished for the rum industry.

As a Dominican that I am, raised on an island that used to be called La Hispaniola, where sugarcane first came to the new world, I feel that as a Brand Ambassador I have the obligation to be a spokesperson for the wonderful distillate that is made from it.

Among those achievements I certainly think that having the privilege of contributing to change people’s rum misconception of rum as a basic spirit, when there really is a whole world behind its production is one of them. Also playing an important role into the strategic plan to place and develop the Barceló rum in new markets allows not only that our brand conquer new palates, but that the full category of rums is benefited due to the expansion of the spirit itself.

 

3. What made you fall in love with rum and when did it happen?

Is it possible not to fall in love with rum? As Caribbean native, “there’s rum running through my veins”. I identify myself with rum because it is a malleable, noble and versatile spirit with an incredible history behind.

 

4. What is that thing that makes you want to continue in the rum industry?

The education and training about rum that as a Brand Ambassador I’m able to transmit to the consumer is an essential part of the work that the industry must carried out in order to premiumize rum. I want to stay in the industry long enough to contribute with the change since the knowledge and experiences that as Brand Ambassadors we are able to transmit are the tools that will help the consumer to sophisticate their consumption habits.

 

5. Favorite Drink + Recipe?

Barceló Imperial is my true beloved rum and if I’m looking forward to enjoy it in any other way than On the Rocks, there’s no doubt I’m going for a Barceló Imperial Old Fashioned. Please have the recipe below.

In a rocks glass o lowball glass please add:

1. 2 cubes of brown sugar.
2. 2 dashes of bitters.
3. 2 ounces of Barceló Imperial.
4. Fill the glass with ice cubes and start stirring, melting the ice, creating some volume.
5. Garnish with an orange peel and star anise.

 

6. Where do you see the rum industry today and in the next 5 years?

Today’s rum is leaning towards the premium. Consumers are beginning to appreciate and demand the organoleptic properties of high-end dark aged rums.

In the next 5 years a foresee a gradual decrease in the preference of consumers for not well aged rums, white rums and their flavored variants, contrary to the constant growth of aged dark rums.

 

7. What do you think needs to happen to grow the premium category of rum?

From my perspective as a brand ambassador I should have reflected on how consumer education is a neuralgic factor on the road to rum premiumization, but I will set my opinion from another point of view.

Rum is a spirit preceded by a rich and interesting history that still awaits, requires and needs to establish solid denominations of origin that allow it to ensure and stimulate best rum production practices.

 

8. Which rum would you recommend a person that?

1. Sipping premium rum for the 1st time: Barceló Imperial.
2. Likes Scotch whisky: Barceló Imperial.
3. Likes Bourbon: Barceló Imperial Onyx.
4. Likes Gin or Vodka: Barceló Blanco.
5. Likes Cognac: Barceló Imperial Premium Blend 30 Anniversary.

 

9. Share some (2-3) of your mentors and how they have helped you.

• Vinicio Subero, Ron Barceló SRL Chief Commercial Officer.
  Among the many lessons I have learned from Mr. Subero, a very important one in order to be successful is that preparation is the discipline that helps us to predict what is not expected to happen. That is the reason why we should not take anything for granted, but strive our best to making things happen.
• Roberto Jiménez, Former Barceló Global Brand Ambassador.
  Roberto taught me about self-criticism. The road to success starts from within yourself; the first feedback about the work you have done must always come from you.

 

10. What 3-5 things do you have on your wish list for the next 12 months?

This question has come just when the year begins and I think there was no better time to answer it. I intend to focus my efforts on visiting important cooperages and expand my knowledge in the vast art of cooperage.

The spirits brands, based on the needs dictated by the market and consumer, are focusing their differentiating element beyond aging among peers in the same category. Lately, the most important element has been emphasized in the different types of barrels that are being used to cask finish rums.

In addition to this, I find it very important to deepen my knowledge in this area because it’s undeniable how the use of distinct types of wood for rum aging other than American oak proliferates.

11. One last word or comment?

Drink responsible. Enjoy Barceló.

 

12. How can people learn more about you? Website? Social Media Page?

Please feel free to reach me through social media at
https://www.instagram.com/barcelobrandambassador/ on Instagram
and https://www.facebook.com/otto.flores.9028  on Facebook.

Also, in order to discover much more about every aspect involving Barceló, please visit www.ronbarcelo.com
and follow https://www.instagram.com/visitronbarcelo/  on Instagram,  https://twitter.com/VisitRonBarcelo
on Twitter and https://www.facebook.com/visitronbarcelo/ on Facebook.