Rum Connoisseur
Interview of The Week

GABRIEL MORALES
The Rum House Bartender

1. Who is Gabriel Morales?

I am born and raised in a small town western Puerto Rico. When I was 20 years old I decided to leave Puerto Rico to complete my university studies as an actor. During this time, I was exposed to the Bartending world. I started Bartending in different Irish bars. I decided to read and expose myself to craft cocktails. Read various books about spirits and cocktail history, while visiting different cocktail bars. USBG NY and cocktail bars in NYC made me realize that I needed to make a move for myself.

It is when I started working at some more elaborated cocktail bars in NYC. I expanded my knowledge and passion with coworkers of mine when I worked at Añejo. And after a big rollercoaster ride, competing and qualifying for regional finals at different cocktail competitions, and working at different establishments I ended up working at The Rum House. It is here that I forced myself learn more about rum. I now have 2 years working at this establishment and have had opportunity to create my own cocktails and work alongside the owners to create seasonal cocktail menus.

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

During my experience working at the Rum House and being part of the USB NY Chapter I have met lots of people including other bartenders, managers, and rum ambassadors that are rum lovers. They have shared their passion with me and while tasting various products through the years I have learned the complexity of the spirit.

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

The people. Nothing like the people that share stories while sipping a new rum they have never tried before. Their interest of me telling them about their product and trust for me to pick a product for them and being able to satisfy for what the experience they were looking for.

4. Favourite Drink + Recipe

Hotel Nacional de Cuba
.5 Lime Juice
.75 Apricot
.75 Pineapple Juice
.25 Simple
1 dash of Angostura
1.5 White Rum (Cuban Style or Caña Brava 3)

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

Rum industry, especially in NYC is growing, but I think is still one of the underappreciated spirits compared to others. It is slowly getting more recognition and more people are carrying better premium rums behind their bar. In the next 5 years I not only see premium rums coming from other countries that are not very well known for rums, I also see the consumers change. People want more exclusive trending products and the rum that can market themselves well in social media will be able to have an impact on drinkers. People are changing the way they drink. Cocktails are a norm. I see more premium cocktails happening as well.

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

To be honest, everything is happening through technology now. I think that these rums that want to succeed and maybe are starting and don’t have quite the budget of a Zacapa, for example to market themselves they should embrace social media. Everything is happening through there and they must embrace the consumers of what is the current trend there is always something new happening. Similar to music, new artists come and embrace social media, talk to their music consumers and they create their music from what is currently happening. I’m not sure what that thing is… is it a cocktail competition, is it going to a hotel and do a tasting at the bar or is it a new thing I have never seen before? Creativity will be the key.

7. Which rum would you recommend a person that:

a. Sipping a premium rum for the 1st time
Don Q Gran Añejo, Ron Navazos Palazzi Cask Strength, EL Dorado 25 year and Angostura 1824.
 b. Likes Scotch Whisky
Samaroli Single Cask Barbados 1998
c. Likes Bourbon
El Dorado 21 Year
d. Likes Gin or Vodka
Real McCoy 3 year, Caña Brava 3 year or Plantation 3 Star.
e. Likes Cognac
Plantation 20th Anniversary XO

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

Leslie Cofresi – Known him since before he started bartending. I can call him and ask him any question. He exposed me with what books to read and how to start and get my foot in the industry. He also exposed me to people that are great bartenders in NYC and also has taken me to many historical bars here in NYC. Leslie has trusted me as years passes to work alongside him with in events that has taken place here in NYC. Not to even mention that he has let me make drinks behind his bar in Puerto Rico La Factoria. Leslie is not only a mentor but a brother.

KrystleLynn Kingcade – KrystleLynn was a huge influence in my drinks building and speed. We met when she became Bar Manager at Añejo NYC. If it wasn’t for KrystleLynn I would not be able to work with the speed that I have now at Rum House. She taught me a good perspective on how to read tickets while making drinks on service and how to become even more efficient. She always had believed in me and supported me in my cocktail competitions.

9. What 3-5 things do you have in your bucket list for the next 12 month?

Visit Cuba
Create a full Cocktail menu for the Rum House
Finish my Bachelor studies at Brooklyn college

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

Facebook: https://www.facebook.com/moralesogabriel
Instagram: moralesogabriel
Twitter: moralesogabriel