Rum Connoisseur
Interview Of the Week

FIDEL BARRIOS

Best Rum Bartender 2018

 

1. Who is Fidel Barrios?

Fidel Barrios is a professional of the Sea, Merchant Marine, navigation officer, who developed the sensitive relationship of the men of the sea for good rum. Graduated in the training programs as Bartender IBA Elite, and in the Smart Bar program, he participated as a bartender with more than 60 countries in the 2012 China Cocktail World Cup, participated in the Pan American cocktail cup in Peru, Argentina and Colombia. He is a specialist in cocktail tiki, was invited as an international speaker to the first edition of the Kontiki Lima Fest in Peru. He is instructor for different bartender academies, serves as Bars and Restaurants Consult. He performs his duties as Director of the International Distillery Congress, which has achieved four successful editions, he also performance tastings with rum and other drinks. He winner like as Best Bartender with Rum 2018 by the International Rum Conference and will be a speaker guest in the next edition (VIII International Rum Conference 2019 in Miami).

2. Biggest achievement you personally feel you have accomplish for the rum industry.

To have gathered and honored all the rum masters of the “Ron de Venezuela”DOC (Protected Denomination of Origin) in the same stage, during the Third edition of the International Distillery Congress in Barquisimeto 2016 and also to manage the certification as Rum Master  together with the Venezuelan Rum Promotion Fund “Fonproven” and their ambassadors.

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

I fell in love with rum, during my years as a navigation officer, in which the crew emulated the ritual established by the Royal British Navy, of drinking a daily quota of rum, as a stimulus to their work. And in each port, I discovered the benefits and characteristics of Caribbean rums.

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

The potential that this industry represents, because I see a great future and I still have a lot to offer in this sector. It is also a drink that I consider worthy of gentlemen, it is an elixir that arouses passion, stimulates imagination and creativity, that mystique that differentiates it from other beverages, for being full of those stories of pirates and corsairs, of the magic that occurs in their barrels as they age, the kindness of sugarcane and its molasses. As a Venezuelan is my letter of introduction, to speak of rum is to speak of identity, it is that feeling that makes us feel proud of a product that represents history, art, culture, gastronomy, tourism and economy.

5. Favorite Drink + Recipe

My favorite drink is the “Rum Fashion” a version of the famous Old Fashion.

Ingredients:

2 onz Dark rum.

2 tsp sugar.

7 drops Angostura Bitters.

1 spoon of water.

1 slice of orange

1 cubed ice.

To garnish: Orange peel and cherry.

Instructions

– Place the sugar in your short glass.

– Add the bitter and water.

– Lightly mix the sugar with a bar spoon until they are integrated

– Add the orange and muddle in the center

– Fill your glass with ice fresh

– Add the rum

– Refresh the mixture

– Decorate and perfume with a touch of orange rind and a cherry.

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

The industry of the Rum, is currently influenced by aspects that govern the economic dynamics of the world. Today the industry has understood the importance of developing brands for demanding segments of consumers, you can see the effort to create collection rums and keep options for different occasions of consumption.

In the coming years, the rum industry will have to overcome great challenges, such as the sustainability of the sugarcane producing lands. The challenge of not diminishing the sowings and their fight against the advances of the urban constructions.

Another aspect to be defined is the maximum allowed percentage of the sugar content and additional aggregates to the cane alcohol blend, which will represent a radical change in the world market. Another aspect is the appearance of new options of spiced rums that will give the consumer new opportunities to experience different organoleptic sensations. The congresses of rums will continue to be established as an alternative for brands to continue to present the consumer with news and trends in the market. The rum is gaining ground on other distillates.

 

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

To achieve growth in the Premium segment of the Rum, promotional campaigns must be associated with consumer education, using keywords and the values that define each product. It is important to communicate to the consumer the difference between each category. Many brands have started, increasingly, to migrate their products to Premium categories, including rum collections. It is also important to establish more personalized activities with tastings, master classes and that are directed by experts with ages similar to the profile of the target audience. These activities are ideal platforms for the growth of these categories.

8. ¿ Which rum would you recommend a person that:

• Sipping a premium rum for the 1st time: Try the proposals of rums of soft flavor and shades of sweet wood, something fruity or floral. Examples: versions of Ron Diplomatico Reserva Exclusiva or Ron Cacique 500
• Likes Scotch whisky: Look for a rum with mineral notes to strong wood or robust body like Ron Carupano Solera 21 or Ron Pampero Anniversary
• Likes Bourbon: Place a well-structured and complex flavor rum with sweet notes of cane honeys such as Ron Santa Teresa 1796 or Ron Barrica 80
• Likes Gin or Vodka: Look for more balanced rums and light alcohols, such as Ron Ocumare Blanco or Ron Veroes
• Likes Cognac: Look for a Ron with accented notes of wood, red fruits such as plum, raisins and an important aftertaste like Ron Roble Viejo

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

 The mentors that have inspired me in my professional career are:

 – Danielle Dala Pola, Nando Cordoba, Carlos Rivero and Beach Blum Berry, for their contributions in the Tiki cocktails, whom gave me research tools, with their books, classes and products.

– To the journalist Rosanna Di Turi, for having included three of my cocktails with Rum, in the second edition of her book, Rones de Venezuela.

– To Pablo Mosquera and Javier Herrera for their work for the International Rum Conference, who inspired me in the development of the International Destillery Congress and they recognized me with their nomination for the Best Rum Bartender 2018 for everything I have being working on.

– To the Rum Master Blenders: Tito Cordero, Carlos Méndez, Carmen López de Bastidas, Luis Figueroa, Néstor Ortega, Andrés Contreras, William Chirinos, Gilberto Briceño. Carlos Pérez, Giorgio Melis.

– To the Morrinson family of Ron Carupano, to the Molina family of Ron Veroes, to the Ballesteros family of Ron Diplomatico, to the Vollmer family of Ron Santa Teresa and to all those who directly and personally have believed and contributed to my professional growth.

 – To Santiago Policastro Pichin (rip), “El Barman Galante”

 

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

* Continue working on the writing of my book “El Caballero de la Coctelería”.

* Participate as a guest speaker at one Rum Fest.

* Consolidate my school of talents in Food and Beverage.

* Successfully develop the V edition of the next congress of distillates in October in Caracas.

11. Any last word?

I return the words that Simón Bolívar said in 1814 “God grants victory to perseverance”. Many vicissitudes and difficulties have arisen in these years of work, but only the passion for the things that I do, the dedication in each one of my projects, have meant that today I can say with pride, that I have reached my goals. It is important that we strive to grow, improve every day, be better people, feeding our best version. Do not compete with anyone, just compete against your own limitations. I ask all that read these lines, to continue working in a positive way, to turn your talents into a better society, to review within each of you and draw positive thoughts. Act with honesty, respect and prudence. Forge new generations, act and preach by example. Working groups require leaders instead of bosses. Be fair and recognize the good work of those around you. Learn from everyone and never stop thinking big.

12. How can people learn more about you? Website?

Email: fidelbarrios7@gmail.com

Instagram: @caballerodelacocteleria; @congredestilado

Facebook: Fidel Enrique Barrios González