FIDEL BARRIOS: Iba Elite & Bar Smart Bartender

Fidel Barrios is the “Cocktail Gentleman”. His career as a man of the sea (he is an officer in the Merchant Navy) led him to visit different countries and to understand that behind the drinks there are legacies of history and culture. That sparked his interest in the world of mixing.

He was trained in the Venezuelan Bartender Association and has participated in different programs such as the IBA Elite Trainer, Bar Smart, Trainer to Training, visits to distilleries, vineyards, plantations, and bars that have enriched his career of more than 15 years.

He is Director of the International Congress of Spirits and other beverages in its five editions: Valencia, Margarita, Barquisimeto, Maracaibo, Caracas. He participated as a guest instructor for Le Cordon Bleu Lima; He has taught cocktail masterclasses and has been an international speaker at the Kontiki Lima Tiki Fest.

His favorite liquor is ginger. One of its specialties is healthy cocktails and Tiki cocktails. The second edition of the book Ron de Venezuela includes three of his signature cocktails: Seven, Embajadora, and XO.

Distinctions:

•       Awarded by Venezuela as the “Best South American Rum Bartender 2022” Award at the Ultimate Awards of the Miami Rum Conference.

•       Award for “Best Rum Bartender 2019” by the International Rum Conference in Madrid.

•        Qualify for the final of the Venezuela Brewers Cup 2022

•       Second Place in the Diageo National Championship with its 2018 Orquidea cocktail.

•       First Place National Cocktail Championship Maracay 2012.

•       Prize for the first place in the competition “This has punch” of the Liquor Complex Ponche Crema.

•       He has participated in three Pan American Cocktails (Peru, Colombia, and Argentina) and in the World Cocktail Championship held in China in 2012, where he won fifth place in the Cocktail Fantasy category.

He currently gives conferences on tiki cocktails and healthy cocktails; leads tastings of rums, spirits, and other beverages. He advises bars, hotels, and restaurants. It also offers cocktail services for private events from its firm Seven Bar Producciones. Learn more about Fidel Barrios, in the next interview:

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

Rum means sea stories. It is the encounter between different cultures and the courage to face dangers. It is an elixir to enjoy victories, overcome defeats and motivate passions.

I fell in love with rum on my travels through the seas and bars. And coming from a producing country was always my letter of introduction when I had to talk about Venezuela.

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

Three characteristics: Joy, sophistication, and inclusion. It is joy and history. It is memories of past stories, hope for a better tomorrow, and joy for living in the present state.

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

My contributions have been to be able to recreate a space so that rum companies can offer their products within the framework of the International Congress of Distilled Spirits.

It has been to be able to train new talent behind the bars, those bartenders who give the best of services every day in different bars and restaurants.

My contribution has also been to serve as an inspiration for Venezuelans who wish to continue contributing positively through the awards for which I have been nominated and won, and my participation in competitions and conferences.

TRL: Benefits that the rum industry has given you.

It has allowed me to get to know wonderful places, from the sugar cane production fields to the fermentation and distillation rooms. I have connected with a vibrant industry full of talented people who love their profession. It has given me a distinctive sign to work for what is well done.

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

I am passionate about coffee. I am a barista and Venezuela is also in the belt of producing countries. I have studied the characteristics of specialty coffee and both fields are similar, so much so that there is a competition where both talents come together, such as the Good Spirits competitions, which I would like to compete in one day.

TRL: What is your favorite place for drinking rum?

To enjoy rum you just need to have a willingness to understand and love it. That place is in my head and regardless of the physical space where I first enjoyed it, my mind must be aware of the sublime moment of drinking a bit of liquid history

 If you are referring to physical space, as a good sailor who sighed when remembering the sea, without a doubt that in the sea the rum is tastier

TRL: Favorite drink + Recipe

Cocktail: Hiroshima

1.5 oz of spiced rum

0.5 oz orange liqueur

0.5 oz lemon juice

1 oz of ginger syrup

Mint leaves

1 drop Angostura bitters

Crushed ice

Crushed, shaken, and double strained, served with ice in a shot glass

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

The rum consumer must be aware of the contribution that this product makes to the economy and social welfare. That part of the history of our ancestors was framed in its consumption. Even our liberators took courage with rum before each battle

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

A. We need the right glassware. that have a small mouth so that you can order the flavors in them and it serves approximately one and a half ounces

B. Take the cup from the stem or base and we are going to describe what is inside the cup, ideally against the light. “In premium rums, the characteristic colors are mahogany with reddish highlights.

C. Perceives the fall of the tear moving the rum inside the glass, and appreciates the adherence. If it is robust it goes more slowly, because it is more viscous or mellow, while the light one goes faster.

D. Take the glass at a 45° angle and you will perceive the alcoholic, tannin, and wood notes at the bottom of the glass. By placing the nose in the central part, you will perceive the vegetable and fruit notes, where the drink comes from, perceiving the virgin honey, the concentrated cane juice, product of the first pressing of the cane. Above we will perceive the floral notes.

E. Now to taste it in small sips, alternating with water at room temperature.

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

Through the hiring of labor and the generation of jobs in the sugar cane fields, the distilling and packaging companies, in addition to representing an important source of income from taxes that customs collect from the rum industries

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

The need to maintain and expand the agricultural production of sugar cane requires that their practices be consistent with the protection of the environment, especially with the care of the air, wastewater, and soil fertilization. Betting on following the recommendations of the United Nations Environment Program. So that this allows them to continue having fertile lands without negatively affecting the communities where these activities are generated.

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

I’d like to know Mr. Robert A. Burr, Javier Herrera, and Federico Hernández. Thank all of you for developing these rum festivals that have become an extraordinary educational and business platform. I would like to be able to count on your support and endorsement for the development of the next edition of the International Congress of Distilled Spirits in Venezuela

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

Develop new events for the International Congress of Distilled Spirits, conclude my book in which there are many cocktail recipes with rum and part of my anecdotes in the industry, and continue representing more brands to conquer better markets.

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

I don’t think I can leave the rum industry, whether it’s educating, serving drinks, or representing a brand, I hope I can continue to contribute.

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

The bartender has an important role in the preference of one brand over another since he or she usually recommends and advises the consumption of various drinks and the consumer is very connected with the opinion of an expert such as a bartender,

It is an important influencer on consumer taste.

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

That they focus their knowledge on studies, on reading expert books and taking advantage of their experiences, and at all times feel the humility to learn from everyone with whom you interact. And firmly believe that the best rum is the one that is shared.

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

My contacts are here:

Google: Fidel Barrios

Whatsapp: 58 412-782.2095

Instagram: @caballerodelacocteleria

Email: fidelbarrios7@gmail.com