I am a rum lover first of all.

I graduated as an Engineer in Food Processing. I also completed a Master’s Degree in Fermented, Distilled and Aged Alcoholic Beverages and a PhD in Science and Technology.

I served as Technical and Production Deputy Director at Havana Club in Cuba and, later on, as Director of Research & Development of the Cuban Rum Industry.

I have evaluated an endless number of rums as an expert taster. I love the art of blending, evaluating the behavior of rums during their maturation, and how one can influence this natural process that enriches aroma, taste, body and a rum’s distinction.

I have also dedicated quite some time to the academic preparation of professionals in the field of alcoholic beverages in Cuba, Mexico, Guatemala and the Dominican Republic, which today contribute to this industry.

Today I am the Master Blender in Rones de México, producers of Deadhead Rum, among others.

My biggest achievements are: contribution to the training of rum specialists; the research and work in favor of the technological efficiency of the Cuban rum industry; the development of new products that excel the needs of consumers and presenting them in events worldwide, having them gain awards and recognition.

Naturally rum is part of our Cuban culture. My academic preparation introduced me to this captivating, demanding and full of art and science world. I was happily hooked for life.I have been able to get to know the rum tradition of several countries. I really enjoy the opportunity of analyzing a good rum: I taste, evaluate and remember it.

A great rum is an amalgamation of great raw materials, a great and delicate process, of art and the presence of a great master blender who had the ability of designing and blending something that satisfies us, something that accompanies us through great moments in life.

I will be part of this world all my life. For me, it is more than an industry; as I said, it is art and science; it represents history & culture, great moments with family or friends.

The challenges are big. I want to position Mexican rums, especially Chiapas’ rums, among the best in the world and continue to satisfy the demands of traditional rum lovers and new consumers, getting them to fall in love with this extraordinary spirit.

I always prefer to enjoy aged rum neat ( or on the rock – just one cube of ice ). For a cocktail, I enjoy Deadhead Aged Rum with ice, tonic water and ginger ale, in equal parts, with a lemon twist.

I agree with the opinion of other rum colleagues. For the next couple of years, we have the challenge of producing authentic products, identified with their true origins and especially of premium quality.

During my first years in the rum industry, I had the wise guidance of Mr. Carlos Fernandez, one of the greatest minds in fermentation and distillation in Cuba. I also learned a lot from Mr. Jose Navarro, the great Cuban master blender. And, of course, I worked alongside my esteemed friend and colleague Francisco “Pancho” Fernandez.

I want Mexican rum to be recognized among the best in the world, to share my knowledge and experience in rum with new generations and to keep enjoying great rums.